Tag: Unsaturated oil

Did you know that fats and oils are part of a larger, more diverse group of biological molecules called lipids, which are defined by their insolubility in water? This unique property is fundamental to understanding their structure, function, and importance in all living organisms, from providing energy to building cell membranes.

According to food scientists, the solidification of oil in cold temperatures is not a sign of quality, but rather a reflection of its fatty acid makeup. Oils rich in polyunsaturated fats, with their kinked molecular structure, are less likely to crystallize and remain liquid when refrigerated. This means certain vegetable oils are perfect for salad dressings and other cold applications, as they will not become cloudy or thick.