When dealing with proteins, freezing and thawing can destabilise the structure of proteins and result in loss of quality. With lipids (fats/oils) it is a different story. Many lipids are able to remain in the same form irrespective of the temperature. All that happens is that the movement of the lipid's molecules slow or stop depending on how low the temperature is. This is not a change in the structure of them but simply a slowing down of the movement of the chains of molecules. This slowing down makes oils appear solid.
From our studies we have noted that repeated freeze thawing cycles do not effect the nutritional composition of EVCLO.