Soybean And Cottonseed Oil

Soybean oil is extracted from the seeds of the soybean plant. Cottonseed oil is extracted from the seeds of the cotton plant. Both are common vegetable oils used in food production. They are typically refined, bleached, and deodorized before use.

These oils are used as cooking oils and as ingredients in a wide variety of processed foods. They provide texture, mouthfeel, and help carry flavors. They are often found in baked goods, snacks, salad dressings, and fried foods.

Soybean and cottonseed oils are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of polyunsaturated and monounsaturated fats. JECFA has evaluated these oils and established specifications for their identity and quality. Evidence does not suggest adverse health effects from typical consumption levels.