Tag: Fat stability

Chemically, fats can exist as solids or liquids at room temperature, a physical state directly linked to their molecular structure and stability. Understanding whether saturated or unsaturated fats are more stable is key to discerning their properties in cooking, food storage, and overall food preservation.

Compared to monounsaturated fats, polyunsaturated fatty acids oxidize up to 100 times faster, and it is a fact that **are unsaturated fatty acids more susceptible to oxidation?** The answer lies in their chemical structure, which makes them highly vulnerable to environmental factors like heat, light, and oxygen, impacting food quality and nutritional value.