Fried In Expeller Pressed Canola Oil

Expeller-pressed canola oil is a vegetable oil extracted from canola seeds using a mechanical pressing method, often called expelling. This process uses friction and pressure to squeeze the oil out of the seeds. It is considered a neutral-tasting oil and is often chosen for its perceived purity.

Manufacturers use expeller-pressed canola oil as a cooking oil and as an ingredient in various processed foods. Its neutral flavor and relatively high smoke point make it suitable for frying, baking, and as a base for salad dressings and marinades. It is commonly found in snack foods, baked goods, and frozen items.

Expeller-pressed canola oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids. While canola oil is a common ingredient, some people choose expeller-pressed versions to avoid potential residues from chemical solvents used in other extraction methods. The FDA has not set specific upper intake limits for canola oil.