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Fat is made within the body tissues of recently living animals, whereas oil is either pressed from plants, as in Olive oil, Corn oil, Peanut oil, Corn oil or Safflower oil (whatever that is), or pumped from the ground as Fossil fuels.

In Food Science, Fat is solid or semi-solid at room temperature while oil is liquid at room temperature. This depends mainly on the fatty acid composition of the product (saturated vrs unsaturated fatty acids).

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