High Oleic Canola Palm Canola Soybean Oils

This is a blend of oils derived from canola (rapeseed) and soybean plants, with a specific variety of canola bred to be high in oleic acid. The oils are extracted from the seeds of these plants through pressing and/or solvent extraction, then refined to remove impurities. The high oleic variety is chosen for its stability and cooking properties.

This oil blend is used by food manufacturers primarily for its functional properties in baked goods and desserts. It provides richness, helps with texture, and can improve shelf life due to its stability. It is commonly found in cakes, cookies, cupcakes, and puddings.

This is a mixture of common vegetable oils. The FDA considers soybean oil and canola oil to be Generally Recognized As Safe (GRAS). High oleic canola oil is also considered safe for consumption. These oils are a source of fat, which provides energy. Like all fats, they should be consumed in moderation as part of a balanced diet. JECFA and EFSA have evaluated the individual oils and found them safe for consumption.