Triglycerides, also known as triacylglycerols, are the primary form of fat storage in animals and plants, consisting of a glycerol molecule esterified with three fatty acid chains. They serve as a major energy reserve, providing approximately 9 kcal/g when metabolized. In food science, they constitute the bulk of edible fats and oils, influencing texture, flavor, and stability. Chemically, their properties vary with fatty acid composition (saturated vs. unsaturated), affecting melting points from liquid oils to solid fats. They are non-polar lipids essential for membrane structure, hormone synthesis, and insulation. In cooking, they undergo hydrolysis, oxidation, and polymerization during heating. Peer-reviewed studies confirm their role in nutrition and biochemistry, with sources including lipid metabolism research in journals like J. Lipid Res.