Fats and Oils: The significance of temperature

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    • Fats and Oils: The significance of temperature

      Here's an interesting article:

      Have you ever wondered why polyunsaturated margarine has to be kept in a fridge, yet coconut oil can be kept out at room temperature for a year or more without any untoward effects? All fats and oils in Nature are a mixture of saturated, monounsaturated and polyunsaturated fatty acids. The only difference between them is the proportions of each. Whether they are in plant or animal tissues, this is governed by the temperature at which the different fats and oils are designed to operate. This point, which is often neglected when discussing the healthiness or otherwise of fats and oils, is actually the most important consideration. The degree of saturation or unsaturation determines not only a fat's melting point, but also its chemical stability and its likelihood of auto-oxidising and creating harmful free radicals. The higher the proportion of saturated fatty acids a fat is, the less likely it is to go rancid; the more polyunsaturated fatty acids it contains, the more difficult it is to stop it going bad.


      Fats and Oils: The significance of temperature
      Low Carb in a Nutshell ~ Carb Counts ~ Research ~ Measurements/Conversions ~ Glossary


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