Corn Cottonseed Soybean

Corn, cottonseed, and soybean are common sources of vegetable oils. These oils are extracted from the kernels of corn, the seeds of the cotton plant, and soybeans. After extraction, the oils are typically refined and processed to remove impurities and create a neutral flavor.

These oils are widely used as cooking oils for frying and baking. They are also key ingredients in many processed foods, including salad dressings, margarines, snack foods, and baked goods, where they contribute to texture, flavor, and shelf life.

Corn, cottonseed, and soybean oils are generally recognized as safe (GRAS) by the FDA. They are sources of unsaturated fats, and the 2025-2030 Dietary Guidelines for Americans recommend shifting from saturated fats to unsaturated fats. JECFA has evaluated various vegetable oils and generally considers them safe for consumption. While some discussions exist regarding the balance of fatty acids in these oils, the overall evidence on their health impact at typical intake levels is mixed. Modern food-grade cottonseed oil is refined to remove naturally occurring gossypol.