Triglycerides, also known as triacylglycerols, are esters derived from glycerol and three fatty acid molecules. They constitute the primary form of stored fat in animals and plants and are the main components of dietary fats and oils such as butter, olive oil, and lard. These nonpolar lipids serve essential biological roles in energy storage, thermal insulation, and as structural components of cell membranes. Their physical state (liquid oil or solid fat) depends on fatty acid chain length and saturation. Triglycerides are hydrolyzed by lipases into glycerol and free fatty acids during digestion. In food applications they influence texture, flavor release, and caloric density. They are insoluble in water but dissolve in organic solvents.