Fats that are liquid at room temperature are primarily called oils. These include various types of vegetable oils, such as olive oil, canola oil, and sunflower oil. Unlike solid fats, such as butter or lard, liquid fats are typically unsaturated fats.
Unsaturated fats contain one or more double bonds in their chemical structure, which prevents the fat molecules from packing closely together. This results in a liquid state at room temperature. For example, olive oil is rich in monounsaturated fats, which are known for their heart health benefits.
On the other hand, saturated fats, which are solid at room temperature, come from animal sources and some tropical oils, like coconut and palm oil. The difference in structure between saturated and unsaturated fats is a key factor in their state at room temperature.
In summary, oils, being predominantly unsaturated fats, remain liquid at room temperature and are a healthier choice for cooking and dressings compared to their solid counterparts.