Re: high percentage of monounsaturated and saturated fatty acids

Fats that heal, fats that kill : the complete guide to fats, oils, cholesterol, and human health by Udo Erasmus. Publisher: Burnaby, BC, Canada : Alive Books, ©1993. "Refrigeration and Rapid Use After Opening.
Opened bottles of oils shoul be kept in the fridge and used up rapidly (3 to 6 weeks for flax, 6 to 12 weeks for hemp, longer for less sensitive oils, because they start to go rancid (oxidize) on contact with air. Keeping the lid on tightly between uses does not prevent damage because air enters the bottle as soon as we open it (gas molecules move extremely fast, only a bit slower than the speed of light). Each oxygen molecule inside the container can induce many cycles of free radical chain reactions without being used up. Only a little oxygen is needed to create a lot of damage!
Reactions of oils in which oxygen is used up to produce stable fatty acid epoxides proceed much slower than reactions in which unstable peroxides are formed. Peroxides can start free radical chain reactions and release oxygen to start another round of chain reactions." (Page 147)


http://www.so-soya.com/products_oil.htm
EXTRA VIRGIN SESAME OIL
The finest of sesame seeds are mechanically cold pressed (at a temperature below 45C), and then filtered. It has the taste of sun ripened sesame seeds. Two natural preservatives known as sesamol and sesamolin are in SESAME OIL. When refrigerated, EXTRA VIRGIN SESAME OIL partially solidifies (crystals throughout), showing it has a high percentage of monounsaturated fatty acids (37% oleic) and saturated fatty acids (11% palmitic), making SESAME OIL more stable with a longer shelf life than other oils.


http://www.vitacost.com/store/products/productdescription.cfm?SKUNumber=06199...

When refrigerated, Flora Sesame Oil will partially solidify, which shows that it has a high percentage of monounsaturated and saturated fatty acids. This makes Sesame Oil more stable with a longer shelf life.


http://www.bragg.com/FAQ/faq_oliveoil.html
If the oil solidifies in the refrigerator, place in a bowl of warm water or set out at room temperature briefly to allow it to return to its natural state before using.


http://www.omeganutrition.com/faqs-allfaqs.php
Coconut Oil melts and solidifies quickly. Due to its saturated fat content, it is our most heat stable product and is naturally solid at temperatures below 76°F/24°C. In the summer, Coconut Oil may arrive in liquid form. To solidify the oil quickly, simply stick the jar in the refrigerator. Keep in mind that Coconut Oil does not require refrigeration and should be stored in a cool dark place. If you leave it in the refrigerator, you may find it is too hard to get out of the container.


http://www.foodprocessing.com/articles/2004/199.html
And with the exception of walnuts, virtually all tree nuts contain oils rich in monounsaturated oils. Pecan oil, for instance, consists of 66 percent monounsaturated, 26 percent polyunsaturated, and 8 percent saturated fatty acids, and an unsaturated to saturated ratio of about 11. (The higher the number the better. By comparison, the unsaturated-to-saturated ratio for olive oil is about 6.) Pecan oil, it should be noted, is especially effective in promoting cardiovascular wellness