One Of The Following High Oleic Oils: Canola

High oleic canola oil is a type of vegetable oil made from specially bred rapeseed plants. It is processed to extract the oil, which is characterized by a high percentage of oleic acid, a monounsaturated fat. This specific fatty acid profile makes it more stable for cooking.

Manufacturers use high oleic canola oil in many foods for cooking, frying, and baking due to its stability and neutral flavor. It is often found in snack foods, processed baked goods, and salad dressings, where it helps extend shelf life and maintain product quality.

High oleic canola oil is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). As a food ingredient, it is primarily composed of monounsaturated fats, which are considered a healthy fat choice as part of a balanced diet. JECFA and EFSA do not typically evaluate common food oils like canola oil for acceptable daily intake limits in the same way they do for food additives, as they are considered staple food components.