Corn Or Canola
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What it is
Corn oil and canola oil are common vegetable oils used in cooking and food manufacturing. Corn oil is extracted from the germ of corn kernels, while canola oil is derived from the seeds of the rapeseed plant. Both are refined for use in food products.
Why it's used
These oils are used as cooking oils and as ingredients in a wide variety of processed foods. They function as a source of fat, help with texture, and can prevent sticking in baked goods and fried items. They are frequently found in salad dressings, baked goods, chips, and fried snacks.
Health notes
Corn and canola oils are generally recognized as safe (GRAS) by the FDA for use in food. They are primarily composed of unsaturated fats, which are considered healthier fats. JECFA and EFSA have evaluated these oils. Some research has explored the effects of highly processed vegetable oils, but evidence on health impacts at typical consumption levels is mixed.
Allergen info
Corn is not one of the nine major allergens. Canola oil is not a major allergen. Neither contains gluten.