Keyword: fatty acids, classification, saturated, unsaturated, monounsaturated, polyunsaturated, double bonds

Fatty acids naturally occurring in edible fats and oils are classified according to their degree of saturation: –

• Saturated Fatty Acids — Fatty acids containing only single carbon-to-carbon bonds are termed “saturated” and are the least reactive chemically. The melting point of saturated fatty acids increases with chain length. Decanoic and longer chain acids are solids at normal room temperatures.
• Unsaturated Fatty Acids — Unsaturated fatty acids containing one or more carbon-carbon double bonds are termed “unsaturated”. When the fatty acid contains one double bond it is called “monounsaturated” or “monoenoic”. If it contains more than one double bond, it is called “polyunsaturated” or “polyenoic”.