High Oleic Canola Oil High Oleic Sunflower Oil

High oleic canola oil and high oleic sunflower oil are types of vegetable oils that have been bred or modified to have a higher concentration of oleic acid, a type of monounsaturated fat. They are produced through standard oil extraction and refining processes from canola seeds or sunflower seeds, respectively.

These oils are added to foods primarily for their functional properties as a fat source, offering improved oxidative stability and a longer shelf life compared to conventional oils. They are commonly found in baked goods like cakes, cookies, and crackers, as well as in snack foods, where they contribute to texture and mouthfeel.

High oleic canola and sunflower oils are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of monounsaturated fats, which are considered a healthier fat choice compared to saturated and trans fats. Regulatory bodies like JECFA and EFSA have evaluated various edible oils, and these types of oils are widely used and accepted in the global food supply.