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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use high oleic canola oil for its high smoke point and stability, making …
What it is
High oleic canola oil is a type of vegetable oil made from specially bred canola (rapeseed) plants. These plants are bred to have a higher concentration of oleic acid, a monounsaturated fat, compared to regular canola oil. The oil is extracted from the seeds and then refined.
Why it's used
Manufacturers use high oleic canola oil for its high smoke point and stability, making it suitable for frying and baking. It's also used to improve the texture and mouthfeel of processed foods. You can find it in baked goods, snacks, and cooking oils.
Health notes
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 heart-healthy fats. Regulatory bodies like JECFA and EFSA have evaluated fats and oils, but specific evaluations for high oleic canola oil may vary. Research suggests that diets rich in monounsaturated fats may help improve cholesterol levels.
Allergen info
Canola oil is not derived from any of the nine FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.