Tag: Fat solidification

Did you know that over 5,000 people polled by Pizza Hut agreed they would rather eat their leftover pizza cold? This common preference is often tied to the feeling that cold pizza is less greasy, but the reality is more a matter of physics than a magical disappearance of fat.

Did you know that the temperature at which fats become solid is not universal but depends on their chemical structure? For instance, the reason butter is solid and olive oil is liquid at room temperature is rooted in their molecular makeup and level of saturation.