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Aggregates of unsaturated fats or a mixture of saturated and unsaturated fats that cannot form closely-packed structures due to unsaturation. The decrease in interactions is caused by the `kinks' in the hydrocarbon chains caused by unsaturation (c=c bonds). The cis bonds that predominate in natural fats exacerbate this effect due to their geometry. This decrease in interactions between the hydrocarbon chains lowers the melting point. These are usually liquids at room temperature. Example: vegetable oils are primarily made of oleic, linoleic and linolenic acids.

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