solid fat

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solid fat

Also known as: plastic fat

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July 14, 2026

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Solid fats are highly saturated fats that are typically solid at room temperature. They are derived from both animal and vegetable sources. Vegetable solid fats, often found in tropical fruits, have low iodine values and contain saturated acids like lauric, myristic, and palmitic. Animal fats are also generally solid, with milk fats containing short-chain acids. Solid fats are chemically stable due to their fully hydrogenated hydrocarbon molecules, which store more energy than carbohydrates or proteins. However, high consumption of saturated fats can negatively impact cholesterol levels and contribute to cardiovascular disease. Solid fats are insoluble in water but soluble in organic solvents like ether and benzene.12

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carboxylic acid
Unsaturated aliphatic acids
Solid fats, obtained mostly from animal sources, have a high percentage of saturated fatty acids. Liquid fats (often called oils), obtained mainly from plant or fish sources, have a high percentage of unsaturated fatty acids. An exception is coconut oil, which, though obtained from a…
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Solid fats, obtained mostly from animal sources, have a high percentage of saturated fatty acids. Liquid fats (often called oils), obtained mainly from plant or fish sources, have a high percentage of unsaturated fatty acids. An exception is coconut oil, which, though obtained from a…
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fat
Physical and chemical properties
…highest degree of unsaturation, while solid fats (vegetable and animal fats) are highly saturated. Solid vegetable fats melting between 20 and 35 °C (68 and 95 °F) are found mainly in the kernels and seeds of tropical fruits. They have relatively low iodine values and consist of glycerides containing high…
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…highest degree of unsaturation, while solid fats (vegetable and animal fats) are highly saturated. Solid vegetable fats melting between 20 and 35 °C (68 and 95 °F) are found mainly in the kernels and seeds of tropical fruits. They have relatively low iodine values and consist of glycerides containing high…
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fat and oil processing
…oil, or sunflower oil; and plastic fats, such as lard, shortening, butter, and margarine. The physical nature of the fatty material is unimportant for some uses, but the consistency is a matter of consequence for other products. As a dressing on green salads, for example, a liquid oil is used…
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…oil, or sunflower oil; and plastic fats, such as lard, shortening, butter, and margarine. The physical nature of the fatty material is unimportant for some uses, but the consistency is a matter of consequence for other products. As a dressing on green salads, for example, a liquid oil is used…
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fat and oil processing
Hydrogenation
…it is desirable to produce solid fats. Many shortenings and margarines contain hydrogenated (hardened) oils as their major ingredients. The development of margarine and shortening products resulted from the invention of a successful method for converting low-melting unsaturated fatty acids and glycerides to higher-melting saturated products. The process consists of…
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…it is desirable to produce solid fats. Many shortenings and margarines contain hydrogenated (hardened) oils as their major ingredients. The development of margarine and shortening products resulted from the invention of a successful method for converting low-melting unsaturated fatty acids and glycerides to higher-melting saturated products. The process consists of…
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