High Oleic Soybean High Oleic Canola

High oleic soybean oil and high oleic canola oil are vegetable oils extracted from specially bred varieties of soybean and canola plants. These varieties are developed to produce oils with a higher amount of monounsaturated fat, specifically oleic acid, compared to conventional soybean and canola oils. This modification makes the oils more stable and resistant to spoilage.

These oils are widely used in the food industry for their stability and neutral flavor. They are often found in baked goods, snack foods, dressings, and frying applications, helping to extend product shelf life and provide a desirable texture. They serve as a primary fat source in many processed foods.

Soybean oil and canola oil, including their high oleic versions, are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). These oils are primarily sources of dietary fat, contributing to overall calorie intake. They are often favored for their higher monounsaturated fat content compared to some other vegetable oils. JECFA and EFSA typically evaluate food additives rather than common food ingredients like these oils.