Are There Any Concerns Regarding Monounsaturated Fats in Food Processing?
In food processing, the stability of fats is a concern. Monounsaturated fats are more stable than polyunsaturated fats due to their chemical structure, making them less prone to oxidation and rancidity. However, they can still undergo oxidation, which can produce harmful byproducts. Proper storage and handling are necessary to minimize these risks.
