High Oleic Canola Oil Canola Oil

High oleic canola oil is a type of vegetable oil made from canola seeds that have been bred to have a higher concentration of oleic acid, a monounsaturated fat. It is produced through a process of crushing the seeds to extract the oil, followed by refining, bleaching, and deodorizing to create a stable, neutral-tasting oil. This process results in an oil with improved heat stability compared to conventional canola oil.

Manufacturers use high oleic canola oil for its high smoke point and neutral flavor, making it suitable for frying, baking, and as an ingredient in salad dressings and sauces. Its stability also makes it a good choice for processed foods that require a longer shelf life. It is commonly found in baked goods, snacks, and fried products.

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 part of a healthy diet. The World Health Organization (WHO) and other health bodies recognize the benefits of replacing saturated fats with unsaturated fats. JECFA has evaluated canola oil and set an acceptable daily intake. Evidence suggests that diets rich in monounsaturated fats can help maintain healthy cholesterol levels.