Autooxidation can take place if the fats are exposed to enough light and oxygen. This is where the double bonds of the polyunsaturated fatty acid molecules are attacked by free radicals, which leads to a chain-reaction. If left long enough, the food may develop bad sensory properties. For example, meat develops a 'warmed-over' flavour.
Monounstatured and polyunsaturated fats are produced by plants and are liquids at room temperature.
Unsaturated fats like olive oil and sesame oil are produced in plants and remain liquid at room temperature due to their double bonds that prevent them from solidifying. These oils are considered heart-healthy choices due to their high levels of monounsaturated and polyunsaturated fats.
Polyunsaturated fat, or polyunsaturated fatty acid, are fatty acids in which more than one double bond exists within the representative molecule. From a chemical standpoint, polyunsaturated fats are simply fats that have more than one double-bonded carbon in the molecule. Polyunsaturated fats are typically liquid at room temperature and when chilled.
Polyunsaturated fats
Polyunsaturated fats.
Types of fat: 1. Harmful Dietary Fat: a. Saturated fat b. Trans fat 2. Healthier Dietary Fat a. Monousaturated fat b. Polyunsaturated fat
Fats are classified as saturated, monounstaturated or polyunstaturated. Saturated fats are solid at room temperature. Animal products --meats, poultry, fish, eggs, dairy products--and solid shortenings are the major sources of saturated fats. Tropical oils such as coconut oil and palm kernal oil are also rish in saturated fats. Polyunsaturated and monounsaturated fates are liquid at room temperature. Polyunsaturated fats are found in vegetable oils such as corn oil, safflower oil, sunflower oil and cottonseed oil. High levels of monounsaturated fats are found in olive oil and canola oil.
Saturated fats and trans-fats are solid at room temperature. Polyunsaturated and monounsaturated fats (oils) are liquid at room temperature. Trans-fats are liquid fats that are treated chemically and thermally to mimic saturated fats, usually in a process called hydrogenation. This process in a nutshell (it's a bit more complicated) injects hydrogen into the oils at high temperature and high pressure producing polymers (plastics) from the hydrocarbon molecules in the oils. Most vegetable shortenings are produced this way, shortenings (solid fats) that are not natural saturated fats are trans-fats.
Olive oil is an example of unsaturated fat, specifically monounsaturated fat. Corn oil is also an example of unsaturated fat, but it is a polyunsaturated fat. Unsaturated fats are usually liquid at room temperature and are considered healthier fats compared to saturated fats.
Generally oils are liquid and fats are solid at room temperature
saturated fats (butter) tend to be solid at room temperature whereas monounsaturated and polyunsaturated fats do not (mustard oil is a mixture of mono- and polyunsaturated fats)
Plants primarily produce unsaturated fats, which are often liquid at room temperature. These include monounsaturated fats, such as oleic acid found in olive oil, and polyunsaturated fats, like omega-3 and omega-6 fatty acids found in flaxseed and sunflower oils, respectively. These liquid fats are commonly referred to as oils and are important for human health due to their beneficial effects on heart health and inflammation.