Canola oil contains many carbon-to-carbon double bonds, which are rare in butter. These double bonds influence the physical properties of fats and contribute to differences in their consistency.
The type of bond found in many carbon-to-carbon bonds in canola oil but very few carbon-to-carbon bonds in butter is a "double bond." Canola oil contains a higher proportion of unsaturated fats, specifically monounsaturated and polyunsaturated fats, which have one or more double bonds between carbon atoms in their fatty acid chains. Butter, on the other hand, primarily consists of saturated fats, which lack double bonds between carbon atoms.
The presence of double bonds affects the physical properties of these fats, making canola oil more liquid at room temperature due to its unsaturated nature, while butter, with its saturated fats, remains solid. This difference in double bond content is one reason for the varying characteristics of these fats.
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