PAM Olive Oil Cooking Spray
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This product contains high-quality extra virgin olive oil, which is a beneficial monounsaturated fat with anti-inflammatory properties. However, it also includes processed ingredients like lecithin from soybeans and phosphated mono- and diglycerides, which are used as emulsifiers and can contribute to trans fat intake. The presence of these additives and the use of a propellant for dispensing indicate a higher level of processing, impacting the overall healthiness of the product.
Key ingredients 5
Extra virgin olive oilVery Good
High-quality monounsaturated fat with anti-inflammatory properties. Contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.
Benefits
Rich in monounsaturated fats that support heart health and provide anti-inflammatory properties. Contains antioxidants like vitamin E and polyphenols that may reduce oxidative stress.
Dimethyl siliconeNeutral
Used as an anti-foaming agent, it is a synthetic compound with no nutritional value. It is generally recognized as safe in small amounts. Its primary function is to prevent foaming during cooking.
See more about Dimethyl silicone →PropellantNeutral
Used to dispense the spray, it is a non-nutritive component. Typically consists of food-grade gases that are safe for consumption. Its role is purely functional in the product.
Lecithin from soybeansBad
Used as an emulsifier, it is a processed derivative of soybeans. May contain traces of allergens and is often genetically modified. While it aids in texture, it lacks significant nutritional benefits.
Risks
Potential allergen for those sensitive to soy and may be genetically modified.
Phosphated mono- and diglyceridesBad
These are emulsifiers used to improve texture and stability in processed foods. They are chemically modified fats that can contribute to trans fat intake. Their consumption should be limited due to potential health concerns.
Risks
May contribute to trans fat intake, which is associated with increased risk of heart disease.
Processing
Ultra-Processed Foods
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