Soybean Canola Oil

Soybean canola oil is a blend of two commonly used vegetable oils: soybean oil and canola oil. These oils are extracted from soybeans and canola seeds, respectively, through processes that typically involve crushing and refining.

This oil blend is widely used in food manufacturing for cooking, baking, and as an ingredient to improve texture and moisture. It's often found in baked goods like cakes, cupcakes, breads, muffins, and snack cakes, as well as in spreads and other processed foods.

Soybean oil and canola oil are both generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for their intended uses. These oils are sources of fats, including polyunsaturated and monounsaturated fats. Canola oil is known for its lower saturated fat content and higher levels of monounsaturated fats and omega-3 fatty acids compared to some other vegetable oils. Soybean oil also provides polyunsaturated fats, including omega-3 and omega-6 fatty acids. As with all fats, they are calorie-dense and should be consumed as part of a balanced diet. JECFA and EFSA typically evaluate food additives, not staple food ingredients like these common vegetable oils.