The stability and spoilage of fatty acids/fats Unsaturated fats oxidize more readily, so they have a shorter shelf life, an important issue with...

4 . The stability and spoilage of fatty acids/fats Unsaturated fats oxidize more readily, so they have a shorter shelf life, an important issue with food spoilage. Unsaturated and short chain fats are more easily absorbed. Lipids - 6 How do we deal with spoilage (oxidation) of fats?