Soybean Oil Cottonseed Oil Corn Oil Canola Oil

These are common vegetable oils extracted from the seeds of their respective plants. The seeds are typically cleaned, crushed, and then pressed or solvent-extracted to yield the oil. The crude oil is then refined, bleached, and deodorized to make it suitable for consumption.

These oils are widely used in processed foods as a cooking medium, a source of fat, and to improve texture and mouthfeel. They are found in baked goods, salad dressings, snacks, and many other packaged foods.

Soybean oil, cottonseed oil, corn oil, and canola oil are all considered Generally Recognized As Safe (GRAS) by the FDA for use in food. They are primarily sources of polyunsaturated and monounsaturated fats, which are considered healthier fat profiles than saturated fats when consumed in moderation. JECFA and EFSA have evaluated these oils and found them safe for consumption. Evidence does not suggest adverse health effects at typical intake levels.