Unformatted text preview: unsaturation, that is, a single double bond, in its structure. *Found in vegetables fats. Different physical properties lower freezing point because double bond puts kink in molecule, making it less linear than a saturated fat Don’t crystallize as readily takes a colder temp to freeze them Usually liquid at room temperature Lower blood levels of cholesterol and aren’t associated with increased risk of disease...
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This note was uploaded on 03/16/2012 for the course NUTR SCI 132 taught by Professor Anderson during the Fall '09 term at University of Wisconsin.
- Fall '09