Raisins Coated With Sunflower Canola Oil

Raisins are dried grapes, typically seedless varieties like Thompson Seedless. The drying process concentrates their natural sugars and nutrients. Sunflower and canola oils are added in small amounts to coat the raisins, preventing them from sticking together.

The oils act as an anti-caking agent, ensuring the raisins remain free-flowing and easy to incorporate into food products. This coating is common in trail mixes, baked goods, and snack blends where raisins are a key ingredient.

Sunflower oil and canola oil are common cooking oils. The FDA considers them Generally Recognized As Safe (GRAS) for use in food. Both oils are sources of unsaturated fats. JECFA has evaluated both oils and established acceptable daily intakes. No significant health controversies are associated with their consumption at typical levels.