What do we call fats that are liquid at room temperature?

Fats that are liquid at room temperature are commonly referred to as oils. This classification is based on their chemical structure; oils typically contain a higher proportion of unsaturated fats, which have one or more double bonds in their fatty acid chains. These double bonds prevent the molecules from packing closely together, resulting in a liquid state at room temperature.

In contrast, substances like butters and creams are predominantly made of saturated fats, which are solid at room temperature due to the absence of double bonds, allowing the fatty acid chains to pack tightly together. This difference in molecular structure and the degree of saturation is what distinguishes oils from other types of fats. Understanding the properties of these fats is crucial for cooking and nutritional science, as they can significantly affect the texture and flavor of food.