These cis-double bonds
represent points of strong deviation from linear chain
geometry. The strong bends in the unsaturated fatty
acids cannot be easily accommodated in crystalline
arrangements so that the melting point decreases as
the degree of unsaturation increases, that is, increasing
number of double bonds. This translated macroscopically
into highly unsaturated oils having lower viscosities
and better emulsification properties at a defined temperature
than less unsaturated congeners.