Ah, I'm familiar with the canola / rape seed oils, but I think soy used to be what was called vegetable oil. I've seen where an American farmer in a documentary didn't realize why they changed the name of it, and besides Monsanto was one of the largest producers of it (he was still calling it rape). I still see it listed as rape on peanut butter. Aside from not using it personally for potential health reasons; I really dislike the taste of it.
I tried using albumen because I was looking at multiple demonstrations on making mayonnaise with an immersion blender, and some more recent ones included the albumen. The mayo I made with the albumen seems runnier (which I don't mind). I also considered that a lot of that albumen was water and many recipes called for 1Tbs water.
I've found that eliminating steps in some recipes; I personally end up happier with the finished product. Waffles are a good example where if I make them the easy way they don't soak up the syrup as much (so I taste and enjoy it more), and they come off the iron easier. They're also more filling and reduce how many I make.
Sorry if straying off topic. My employer who serves a 'prestigious college' and boasts to them that we use the finest culinary methods available, uses an 80% canola 20% olive oil blend for most recipes (that call for olive oil). Meanwhile I'm cutting up bruised and chemically burned chicken, Eye rounds (meat that should be slow roasted) is grilled (high heat - but I out of 2 other cooks use thick cuts and finish it in a holding oven).
In personal use: I try to use the right oil for the right job, and no mixing (phatch pointed out why). In a professional kitchen; we're very limited because of nut allergies, oil costs and carry over flavors. Most people (99%+) could care less what oil we use and an 80/20 mix to them can be made to taste and behave like olive oil. It seems like poorer people care more about the quality of their food.