Soybean Oil Canola Oil Palm Oil

Soybean oil, canola oil, and palm oil are common vegetable oils used in food production. Soybean oil is extracted from soybeans, canola oil from the seeds of the canola plant, and palm oil from the fruit of the oil palm tree. These oils are typically obtained through pressing and refining processes.

These oils are widely used in cooking, frying, and baking due to their versatile properties and neutral flavors. They contribute to the texture, mouthfeel, and shelf life of many processed foods, including snacks, baked goods, and prepared meals. They also serve as a base for salad dressings and margarines.

Soybean oil, canola oil, and palm oil are all generally recognized as safe (GRAS) by the FDA for their intended uses in food. Soybean and canola oils are primarily sources of unsaturated fats, while palm oil is higher in saturated fat. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. As common food ingredients, these oils are not typically evaluated by JECFA or EFSA for specific acceptable daily intakes.