High Oleic Canola Canola

High oleic canola oil is a type of vegetable oil derived from the seeds of the canola plant. It is specifically bred to have a higher concentration of oleic acid, a monounsaturated fat, compared to regular canola oil. This modification results in an oil that is more stable at high temperatures.

Manufacturers use high oleic canola oil as a cooking oil and frying oil due to its stability and neutral flavor. Its high smoke point makes it suitable for baked goods, snacks, and processed foods where extended shelf life and resistance to oxidation are desired.

High oleic canola oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of monounsaturated fats, which are considered healthy fats. The World Health Organization (WHO) and other health bodies recommend replacing saturated fats with unsaturated fats, like those found in high oleic canola oil, as part of a balanced diet. No specific regulatory concerns or controversies are associated with its typical use in food.