How do the melting points of edible fats compare to those of edible oils?

Edible fats are typically solid or semi-solid at room temperature and have a higher melting point compared to edible oils, which are generally liquid at room temperature. This difference is largely due to the fatty acid compositions of fats and oils. Edible fats, such as butter or lard, contain higher levels of saturated fatty acids, which pack closely together, leading to stronger intermolecular forces and thus a higher melting point. In contrast, edible oils, like olive or vegetable oil, are predominantly made up of unsaturated fatty acids. The presence of double bonds in these unsaturated fats creates kinks in their structure, preventing molecules from packing closely together. This results in weaker intermolecular forces and a lower melting point.

While it is true that there can be some variation in melting points based on specific sources and types of fats and oils, the general trend holds that edible fats have a higher melting point than edible oils. Therefore, the assertion that edible fats have a higher melting point than edible oils accurately reflects their chemical properties and behavior at different temperatures.