High Oleic Soybean Oil High Oleic Canola Oil

High oleic soybean oil and high oleic canola oil are types of vegetable oils that have been bred or processed to have a higher percentage of oleic acid, a type of monounsaturated fat. Oleic acid is a fatty acid that is liquid at room temperature and is also found in olive oil. These oils are produced from soybeans and canola seeds, respectively.

Manufacturers use these oils for their improved oxidative stability, meaning they resist going rancid when heated or exposed to air. This makes them ideal for baking, frying, and in products that have a longer shelf life. They are commonly found in baked goods like breads and buns, as well as in processed foods like crackers and snack foods.

High oleic soybean oil and high oleic canola oil are generally recognized as safe (GRAS) by the FDA for use in food. They are sources of monounsaturated fats, which are considered a healthier fat option compared to saturated and trans fats. Regulatory bodies like JECFA and EFSA have evaluated fats and oils, and these specific types are considered safe when consumed as part of a balanced diet. Research generally supports the benefits of replacing saturated fats with monounsaturated fats for heart health.