A term descriptive of the carbon-hydro- gen makeup of the fatty acid portion of a fat or oil. The term refers specifically to a shortage of hydrogen atoms in the oil’s molecular structure. The less the hydrogen content, the greater the degree of unsaturation and the greater the reactivity with oxygen. Highly unsaturated oils tend to become rancid quicker than less unsaturated oils unless they contain antioxidants.
Capable of dissolving or absorbing to a greater degree.