Oil

Oils are fats that are liquid at room temperature. They are typically derived from plants, such as soybeans, corn, olives, or coconuts, or from animal sources like fish. Oils are extracted through processes like pressing or solvent extraction.

Manufacturers add oils to foods to improve texture, flavor, and shelf life. They act as lubricants, prevent sticking, and help carry flavors. Oils are commonly found in baked goods, snacks, salad dressings, and fried foods.

Oils are a source of calories and essential fatty acids. The U.S. Food and Drug Administration (FDA) generally recognizes many common oils as safe (GRAS) for use in food. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated various oils. While generally considered safe in moderation as part of a balanced diet, excessive intake of certain types of fats, like saturated and trans fats, has been linked to health concerns.