How do edible oils primarily differ from edible fats?

Edible oils and edible fats primarily differ in their degree of saturation. Oils tend to have a higher proportion of unsaturated fatty acids, which allows them to remain liquid at room temperature. In contrast, fats generally contain a higher degree of saturated fatty acids, resulting in a solid state at room temperature. Saturated fats have no double bonds between carbon atoms, leading to a more compact structure and higher melting points. This difference in saturation not only affects the physical properties, like state and texture, but also influences health aspects, with unsaturated fats typically being regarded as healthier choices compared to saturated fats.

The other options do not accurately describe the fundamental differences. For example, while triglycerides can come from various sources for both oils and fats, the distinction primarily relates to saturation rather than the source. Similarly, oils typically have lower viscosity than fats because of their unsaturated nature, contradicting the idea of higher viscosity in oils. Lastly, oils and fats can have similar energy content since both are primarily made up of triglycerides, so the concept of lower energy content in oils does not hold.