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A fat that has a low iodine number indicates that it contains fewer double bonds, meaning it is largely composed of saturated fatty acids. The iodine number is a measure of unsaturation, so a low value suggests that the fat is less likely to undergo oxidative rancidity and is more stable. On the other hand, a high saponification number indicates that the _____ ___ _____ _______ _________ __________ ___ _________ _________ _________ _________.
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