Is oil and fat are different?

Yes both are different fundamentally!

Both are fatty acid, A fatty acid is a type of organic compound that is made up of a chain of carbon atoms bonded to hydrogen atoms. Fatty acids are an important component of fats and oils, and they play a key role in many biological processes.

It is important to choose the right cooking fatty acid for the specific cooking method and recipe you are using. Some fatty acid are better suited for high heat cooking methods, while others are better for adding flavor and moisture to dishes. It is also important to consider the nutritional content of different cooking fats when making choices about what to use in your cooking.

Fat/oil is used to add flavour, moisture, and richness to dishes, as well as to help prevent sticking. There are many different types of cooking fat/oil, each with its own unique flavor, smoke point, and nutritional profile. Some common types of cooking fat include Butter, Lard, Olive oil and many more.

Difference between fats and oil

Oil and fat are similar in that they are both composed of fatty acids and are used as a source of energy and as a means of storing energy in the body. However, there are some differences between the two.

• One difference is that oil is a liquid at room temperature, while fat is solid. This is because the fatty acids in oil are typically unsaturated, which means that they have double bonds between some of the carbon atoms in their molecular structure. The presence of these double bonds makes the fatty acids more flexible, which allows them to be arranged in a way that allows them to flow more easily. In contrast, the fatty acids in fat are typically saturated, which means that they do not have any double bonds and are therefore more rigid. This makes them less flexible and more likely to be solid at room temperature.
• Another difference between oil and fat is the way they are used in the body. Oil is primarily used as a source of energy, while fat is used for both energy storage and insulation. The body can use oil as a source of energy relatively quickly, while fat is used more slowly over a longer period of time. Fat is also used to insulate the body and protect internal organs.
• Fats usually have a higher melting point as compared to oil, this is why most oil is liquid even in refrigerator and butter is solid even in outside. Fats do not have a sharp melting point where oil have definite melting point.
• Rancidity is the process by which fats and oils become spoiled or decompose, resulting in a change in their flavor, odor, and texture. Rancidity is typically caused by the action of enzymes and oxygen on the fat molecules. Fats can go rancid faster as compare to oils, thats why butter can go smelly to fast.
• Oils is primarily used for frying and browning food because they can be heated to a higher temperature without reaching smoke point than butter Fats are typically melted before being used in baked goods so that the ingredients incorporate evenly into one another also baking wont reach the extreme browning temperature.
• Finally, oil and fat can come from different sources. Oil is usually extracted from plants or animals, while fat can be found in both plant and animal sources. Examples of plant-based oils include olive oil, vegetable oil, and peanut oil, while animal-based oils include lard and fish oil. Examples of plant-based fats include avocado and nuts, while animal-based fats include butter and lard.