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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use high-oleic oils for their stability and longer shelf life compared to traditional …
What it is
High-oleic refers to oils that have a high concentration of oleic acid, a type of monounsaturated fat. These oils are typically derived from plants like sunflowers, canola, or safflower. They are often produced through conventional breeding or genetic modification to increase the oleic acid content.
Why it's used
Manufacturers use high-oleic oils for their stability and longer shelf life compared to traditional vegetable oils, which helps prevent rancidity. They are commonly found in snack foods, baked goods, and cooking oils where a neutral flavor and good frying performance are desired.
Health notes
High-oleic oils are generally recognized as safe (GRAS) by the FDA for use in food. Monounsaturated fats, like oleic acid, are considered a healthier fat choice and may help improve cholesterol levels when used in place of saturated fats. International bodies like JECFA have evaluated fats and oils, but specific evaluations for 'high-oleic' as a distinct category are not typically itemized. Evidence supports their role in a balanced diet.
Allergen info
High-oleic oils are not derived from any of the 9 FDA major allergens. They are plant-based and do 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.