ABSTRACT
Clarity at or below ambient or room temperature is the primary characteristic of a liquid oil. Natural vegetable oils that are liquid at room temperature (75 ± 5°F or 23.9 ± 2.8°C) in temperate climates contain high levels of unsaturated fatty acids with low melting points. The 18-carbon-atom fatty acids are the most important unsaturated fatty acids for liquid oils. Oleic (C-18:1), a monounsaturated fatty acid, is the most oxidative stable. Linoleic (C-18:2) and linolenic (C-18:3), referred to as polyunsaturates, are deemed essential fatty acids because they cannot be synthesized by the human body and must be supplied in the diet.
