In this article, the author has explained difference between oils and fats.
Watch the video lecture to better understand the difference between fats and oils
There are a lot of misconceptions about fats and oils. Many people believe that they are the same thing, but this is far from true. In this blog post, we will explore the difference between fats and oils so you can stop worrying about what to cook with!
Many people wonder what the difference is between fats and oils. Fat is a type of food that contains more than half its weight in oil, such as butter or lard. Fats are solid at room temperature and will melt when they reach body temperature. Oils, on the other hand, contain less than half their weight in oil and are liquid at room temperature.
what is the difference between oils and fats
The main difference between oils and fats is that Fats contain only saturated fat whereas oils may include unsaturated fats as well. Unsaturated fatty acids do not raise cholesterol levels in the body and help lower LDL (bad) cholesterol levels in blood vessels.
The second difference between oils and fats is that oils are liquid at room temperature while fats are solid. This has to do with the chemical structure of both types of compounds. Oils tend to be made up of simpler, smaller molecules than fats which contain more complex macromolecules that take longer for your body to break down and absorb nutrients from food items.
The third difference between oils and fats is of a chemical nature. Oils are true solutions, meaning they contain molecules that can mix with those in water to create new compounds known as “emulsions” or dispersions. This means adding oil to your salad dressing makes an emulsion that stays mixed for hours without separating into layers like you would expect from oil on the top and vinegar at the bottom!
Fats, however, do not form these same types of emulsions because their molecules cannot dissolve in water very well (or even be dispersed). They simply sit on top of everything else.
The fourth difference between oils is predominately used for frying, sautéing, and browning food because they can be heated to a higher temperature than butter or other fats without burning. Fats are typically melted before being used in baked goods so that the ingredients incorporate evenly into one another.