Yo Stomatch !
If you're speaking about if there is more solid fat or liquid fat, it is pretty much all solid.
it is a saturated fat!
Liquid fat becomes solid through a process called solidification or crystallization. When liquid fat is cooled down, the molecules within it slow down and arrange themselves into a more orderly structure, forming a solid. The formation of a solid structure gives fat a solid state at lower temperatures.
Fat (Saturated fat).
A fat can be a solid or a liquid. Normally we refer to a liquid fat as an 'oil', but this is for a fatty compound that is liquid at room temperature. All fats can be liquified or solidified, and will still be called 'fats' no matter what.
butter.
butter.
Yes, rendering involves heating and straining animal fat to separate the solid components from the liquid ones. The liquid fat is then cooled, causing it to solidify and become semi-solid at room temperature.
Solid shortening is a type of fat that is solid at room temperature, often made from hydrogenated vegetable oils. It is commonly used in baking and frying to provide structure and moisture to baked goods or to create flaky textures in pastry.
Its the more solid fat in food that has a link to the body's cholesterol level.
Usually, the one that is solid has a higher molecular weight
meat