Less Than 2% Vegetable Oil

Vegetable oil is a fat extracted from plants. Common sources include soybeans, corn, canola, and sunflowers. It is typically refined to remove impurities and create a neutral flavor and stable product.

Vegetable oil is used in processed foods to add richness, improve texture, and prevent ingredients from separating. It can also act as a carrier for flavors and help with browning during cooking. It is found in a wide variety of products, including baked goods, sauces, dressings, and snacks.

Vegetable oils are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of unsaturated fats, which are considered healthier than saturated fats when consumed in moderation as part of a balanced diet. Regulatory bodies like JECFA have evaluated vegetable oils, and they are widely used in the food supply. Evidence suggests that replacing saturated fats with unsaturated fats can have positive effects on heart health.