Fat
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In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.
The obese mouse on the left has large stores of adipose tissue. For comparison, a mouse with a normal amount of adipose tissue is shown on the right.
Margarine, a common product that can contain trans fatty acids
Cover of original Crisco cookbook, 1912. Crisco was made by hydrogenating cottonseed oil. The formula was revised in the 2000s and now has only a small amount of trans fat.
Oil
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An oil is any nonpolar chemical substance that is composed primarily of hydrocarbons and is hydrophobic and lipophilic. Oils are usually flammable and surface active. Most oils are unsaturated lipids that are liquid at room temperature.
A bottle of olive oil used in food
Synthetic motor oil