Triacylglycerols (triglycerides) are glycerol esters formed by three fatty acid chains attached via ester bonds. They constitute the main storage form of fat in animals and plants, serving as energy reserves and structural components of cell membranes. Common in vegetable oils, animal fats, and food products, they are hydrophobic and nonpolar molecules. Physical properties such as melting point vary widely depending on fatty acid composition (saturated vs. unsaturated). They are metabolized via lipase hydrolysis into glycerol and free fatty acids. In food science, they influence texture, flavor, and nutritional value of oils and fats. They are generally stable under normal conditions but can undergo oxidation or hydrolysis when exposed to heat, light, or moisture.