Degree of Saturation (double bonds, C=C)
Saturated – no double bonds
Tend to be solid at room temp.
Butterfat, coconut & palm oils (Fig -)
Monounsaturated – double bond
Canola & olive oils
Polyunsaturated – + double bonds
Tend to be liquid (oils) at room temp.
Plant & fish oils
Effects of Processing on Unsaturated Fats
A. Hydrogenation: removing C=C double bonds by ad