Triglycerides, also known as triacylglycerols, are the main constituents of body fat in humans and other animals, as well as vegetable fat. They are esters derived from glycerol and three fatty acids. In food science, they serve as energy storage molecules and contribute to texture, flavor, and mouthfeel in culinary applications. Chemically, they consist of a glycerol backbone esterified with three long-chain fatty acids, which can be saturated or unsaturated. Common examples include triolein (from oleic acid) and tripalmitin. They are nonpolar lipids insoluble in water but soluble in organic solvents. In nutrition, they provide 9 kcal/g and are essential for absorbing fat-soluble vitamins. Their physical properties vary with fatty acid composition, affecting melting points and stability.