Lipids composed of glycerol esterified at all three of its constituent carbon atoms with one or more fatty acids — synonymous with triglycerides. Triacylglycerols are the components of natural fats and oils and have multiple uses in the food industry, including as emulsifiers, coatings, and encapsulating agents. The arrangement and type of fatty acids on the glycerol molecule affect the fat‘s physical properties — melting point, crystallization, and mouthfeel — which is why cocoa butter and milk fat behave so differently. Understanding triacylglycerol structure underpins chocolate tempering, margarine formulation, and frying-oil selection.