How Temperature Affects Unsaturated Fatty Acids
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4 min read
Approximately 77% of soybean oil is composed of polyunsaturated fats, which are highly susceptible to changes under thermal treatment. This susceptibility highlights the critical question: how does temperature affect unsaturated fatty acids? The answer lies in their unique molecular structure, which dictates their physical state and chemical reactivity across a range of temperatures, from freezing to high-heat cooking.
