High Oleic Canola Oil Palm Oil Canola Oil Soybean Oil

This entry refers to a blend of common vegetable oils: high oleic canola oil, palm oil, canola oil, and soybean oil. These oils are extracted from the seeds of the canola plant, the fruit and kernel of the oil palm tree, and soybeans, respectively. They are obtained through processes like pressing and solvent extraction, followed by refining.

These oils are widely used in food manufacturing for cooking, baking, and as ingredients in processed foods. They contribute to texture, mouthfeel, and flavor, and can extend shelf life. You'll find them in products like baked goods, snacks, fried foods, and dressings.

All of these oils are generally recognized as safe (GRAS) by the FDA for use in food. Canola oil and soybean oil are primarily sources of unsaturated fats, while palm oil contains a higher proportion of saturated fat. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. JECFA and EFSA have evaluated these oils as food ingredients and consider them safe for consumption.