Soybean And Olive Oils

This ingredient is a blend of soybean oil and olive oil. Soybean oil is extracted from the seeds of the soybean plant, while olive oil comes from pressing whole olives. Both oils are refined to remove impurities and create a neutral flavor and stable texture suitable for food manufacturing.

Manufacturers use this blend as a cooking oil and fat source in a variety of baked goods and spreads. It provides moisture, richness, and a desirable mouthfeel. It is commonly found in cookies, muffins, pastries, and spreads.

Soybean and olive oils are generally recognized as safe (GRAS) by the FDA for use in food. They are sources of monounsaturated and polyunsaturated fats, which are considered healthier fat profiles than saturated fats. JECFA has evaluated soybean oil and olive oil, and EFSA has also evaluated olive oil, without setting specific numeric limits. Research suggests that consuming unsaturated fats in place of saturated fats can be beneficial for heart health.