Tag: Molecular packing

Over 90% of the fats you encounter in foods are triglycerides, which can be either liquid or solid depending on their chemical makeup. The type of fat that is most likely solid at room temperature is saturated fat, a key distinction for cooking and nutrition.

According to the American Heart Association, saturated fats are often referred to as “solid fats” because of their physical state at room temperature. This solid form is not a coincidence but is a direct result of their unique chemical structure, which allows their molecules to pack together tightly.