Vegetable Oil - Cottonseed Canola Oil

Cottonseed oil is extracted from the seeds of cotton plants. Canola oil comes from the seeds of the canola plant, a cultivar of rapeseed. Both are refined vegetable oils used for cooking and in processed foods.

These oils are used as cooking oils and as ingredients in a wide variety of processed foods. They provide a neutral flavor and texture, and help with mouthfeel and shelf stability in products like baked goods, snacks, and frozen foods.

Cottonseed oil and canola oil are generally recognized as safe (GRAS) by the FDA for use in food. They are primarily composed of unsaturated fats, including monounsaturated and polyunsaturated fats. JECFA and EFSA have evaluated vegetable oils. Some older studies raised concerns about cottonseed oil due to gossypol, a natural toxin, but the refining process removes most of it. Canola oil has been subject to debate regarding its processing and potential health effects, though major health organizations consider it safe.