Non-hydrogenated Canola

Non-hydrogenated canola oil is a vegetable oil derived from the seeds of the canola plant. It is processed without hydrogenation, a process that can create trans fats. This results in an oil that is liquid at room temperature and has a neutral flavor.

Manufacturers use non-hydrogenated canola oil as a cooking oil and as an ingredient in many processed foods. Its neutral flavor and liquid state make it suitable for baking, frying, and as a component in dressings and sauces. It is often found in baked goods, snacks, and frozen foods.

Non-hydrogenated canola oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids. JECFA has evaluated canola oil and established an acceptable daily intake. While generally considered healthy in moderation, like all fats, it should be consumed as part of a balanced diet.