Soybean And/ Or Cottonseed Oil

Soybean oil is extracted from the seeds of the soybean plant, a legume. Cottonseed oil is pressed from the seeds of the cotton plant. Both are common vegetable oils used in cooking and food manufacturing.

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, fried foods, salad dressings, and processed snacks.

Soybean oil and cottonseed oil are generally recognized as safe (GRAS) by the FDA for use in food. They are sources of polyunsaturated and monounsaturated fats, which are considered healthier fat profiles than saturated fats. JECFA has evaluated soybean oil and cottonseed oil. Evidence on the health effects of specific vegetable oils is extensive and ongoing, with some research suggesting benefits from unsaturated fats and other research raising questions about highly processed oils.