Vegetable Fats & Oils

Vegetable fats and oils are lipids extracted from various plants. They can be sourced from seeds (like sunflower or canola), fruits (such as olive or palm), or nuts (like coconut). These fats and oils are typically obtained through processes like pressing or solvent extraction, followed by refining.

Manufacturers add vegetable fats and oils to foods to improve texture, enhance flavor, and provide a desirable mouthfeel. They also function as cooking mediums, emulsifiers, and can help extend a product's shelf life. They are frequently found in baked goods, snack foods, processed meals, and confectionery.

Many common vegetable oils are generally recognized as safe (GRAS) by the FDA. Partially hydrogenated oils (PHOs), which were a major source of artificial trans fat, are no longer considered GRAS by the FDA since 2018, effectively removing most artificial trans fat from the food supply. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories; some vegetable fats, such as palm oil and coconut oil, are high in saturated fat. JECFA and EFSA evaluate the safety of specific fats and oils, and their modifications, rather than the broad category of 'vegetable fats and oils'.