Tag: Oil vs fat

Over 90% of plant-based oils like olive and canola oil are rich in unsaturated fats, and are famously liquid at room temperature. The question, **are unsaturated liquids at room temperature**, can be answered by exploring the unique molecular chemistry of fatty acids.

By definition, all edible oils are 100% fat, as a recent survey revealed a common misconception among consumers regarding 'non-fat' cooking products. So, to answer the question of which oil is not fat, we must look beyond the kitchen and explore the scientific nuances that distinguish edible oils from other oil-like substances, revealing that the term 'oil' can refer to a variety of chemically distinct compounds.

The vast majority of fats found in nature are solid at room temperature, while most oils are liquid, a direct consequence of their differing molecular structures and melting points. This fundamental distinction impacts everything from how we cook and bake to the health implications of our diets.

According to the National Institutes of Health, a single gram of fat contains 9 calories, more than double the energy of carbohydrates or protein. This high energy density means that yes, oil is converted to fat, specifically for long-term storage, when you consume more calories than you burn.

According to the Institute of Food Science and Technology, both oils and fats are composed of triglycerides. However, the two main differences between oil and fat are their physical state at room temperature and their underlying chemical structure, which influences their health properties and culinary applications.