Are saturated or unsaturated fats generally more stable?

Saturated fats are generally more stable than unsaturated fats primarily due to their chemical structure. Saturated fats contain no double bonds between the carbon atoms in their fatty acid chains, which allows them to pack closely together. This close packing contributes to a higher melting point and increased stability, making them less susceptible to oxidation and rancidity.

On the other hand, unsaturated fats have one or more double bonds in their structure. These double bonds introduce kinks in the fatty acid chains, preventing them from packing tightly together, which generally results in lower melting points. The presence of double bonds also makes unsaturated fats more vulnerable to oxidation, leading to quicker spoilage and a shorter shelf life.

As a result, saturated fats are considered more stable in terms of both their physical properties and their resistance to oxidation. This stability is why saturated fats are often solid at room temperature, whereas unsaturated fats are typically liquid, further illustrating their differences in stability.