Soybean Canola Palm Oil

Soybean oil is extracted from the seeds of the soybean plant. Canola oil is made from the seeds of the rapeseed plant, bred to have lower levels of erucic acid. Palm oil comes from the fruit of oil palm trees. All three are vegetable oils used widely 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 can help extend shelf life. They are commonly found in baked goods, salad dressings, fried foods, and snack items.

These oils are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of fatty acids, including monounsaturated and polyunsaturated fats. Regulatory bodies like JECFA and EFSA have evaluated these oils. Research on the health effects of dietary fats is ongoing, with various studies exploring links to heart health and other outcomes.