Palm Oil And Canola Oil

Palm oil comes from the fruit of oil palm trees, while canola oil is made from rapeseed plants. Both are vegetable oils that are liquid at room temperature. They are often refined and processed for use in food manufacturing.

These oils are used in a wide variety of processed foods due to their neutral flavor and functional properties. They can act as a fat source, improve texture, and help blend ingredients together. They are commonly found in baked goods like cookies, cakes, and pastries, as well as in snack foods and some processed meals.

Palm oil and canola oil are generally recognized as safe (GRAS) by the FDA for use in food. Like other fats, they are calorie-dense. Some research suggests that the type of fat in a diet can impact heart health, but the overall health effects of consuming these oils in typical amounts are a subject of ongoing scientific discussion. Both JECFA and EFSA have evaluated various fats and oils, including these types, as part of broader assessments.