What is the difference between oils and fats? Is olive oil oil or fat?

On a holiday to commemorate the victory of the 6th of October, the family was invited to lunch to gather together and check on the situation. We remember the days of the victory of the homeland and the will of victory among our people. During the family session and talking about Egypt's achievements in the modern era in accordance with changes and wisdom in management, the talk mentioned that Egypt is protected by Almighty God and that the Sinai region has the Holy Valley “Tawi.”

Our son Amr mentioned in this context the Holy Verse:

“And a tree that comes out of Tur Sinai grows with fat and is painted for the eaters.” (Al-Muminoon: 20)

Our son Karim quickly mentioned the other verse:

“A blessed olive tree is an olive tree that is neither East nor Western. Its oil will almost shine and if it is not touched by fire.” (Al-Noor: 35)

Everyone laughed: “You must prove your presence Karim! The first verse is about a tree in Sinai, Egypt, and the second verse is about the olive tree in general.” But our little son Hussam asked: “What is the difference between fat and oil?”

By checking, we noticed that in the first verse, the tree that comes out of the Sinai phase refers to the olive tree and its production is referred to as **"fat"**. In the second verse, the blessed tree that is almost “Its oil” Even if it is not touched by fire, it is also the olive tree.

The question here is: does the olive tree produce oil or fat?

First, you must define the meaning of oil and the meaning of fat. In the colloquial (municipal) description, oil It is the liquid substance at room temperature, while The fat It is the material that is cohesive or frozen at room temperature, including animal fat. Vegetable fat is used in cooking or as fuel (as indicated in the verses: “It is a paint for eaters” and “its oil will almost shine”).

Scientific difference: the structure of fatty acids

Scientifically, the reason for the appearance of fatty substances, whether liquid, semi-liquid or solid, is their composition of fatty acids. Let's look at the effect of the composition of saturated and unsaturated fatty acids in vegetable oils on their properties.

Classification of vegetable oils and fats

Vegetable oils include all oils produced of vegetable origin. They can be divided as follows:

1. Liquid oils at room temperature:

• sunflower oil
• soy oil
• corn oil
• flax oil
• cottonseed oil
• Rapeseed (canola) oil
• peanut oil
• avocado oil
• sesame oil

2. Oils that contain a high percentage of saturated fatty acids (semi-frozen at room temperature):

• COCONUT OIL: It contains 90% saturated fatty acids, andIts melting point is 24-26 °C. One of its most important saturated fatty acids Lauric acid (C12), andCapric acid (C10), andCaprylic acid (C8). These acids are a quick source of energy for the body and brain. They are absorbed and converted into energy directly in the liver.
• Palm kernel oil: It contains 82% saturated fatty acids, andIts melting point is 26-28 °C. One of its most important saturated fatty acids Lauric acid (C12) undMyristic acid (C14)It is mainly used in the manufacture of cosmetics, soaps and personal care products.

3. Oils that contain a high percentage of saturated fatty acids (frozen at room temperature):

• Palm oil and its derivatives: Its melting point is 36-39 °C. It is characterized by the presence of saturated fatty acids (Palmitic and stearic) up to 50%. The fractionation process of crude palm oil results in several types, including:
  • Palm olein: It is used for frying. Its melting point is 21-23 °C.
  • Palm stearin: It is used in industries such as margarine and margarine. Its melting point is 50-52 °C.
  • Super Olin: It is also known as (Double Fractionated Olein) and has a melting point of 11-13 °C.

Note: Any liquid oil can be converted to solid oil (fat) industrially through the process of hydrogenation.

Olive oil: oil or fat?

Returning to olive oil, is it oil or fat? Due to the diversity of its cultivation areas in the Northern and Southern Hemisphere, where the tree grows in the East (such as Pakistan) and the West (such as San Francisco in America), the percentage of saturated fatty acids (palmitic and stearic) in oil is variable, reaching 11% in cold areas and 19% in warm areas.

What does the International Olive Council standard say?The standard specifies a percentage Palmitic acid (C16) between 7.5% and 20%, and Stearic acid (C18) between 0.5% and 5%. In the sense that Its melting point is between 5 and 7 °C, depending on the source of the oil.

So, is it oil or fat?The Sinai region, which has been described as “neither Eastern nor Western.” The season for olive oil production is winter, when temperatures drop. During this period, olive oil can change from its liquid form to a semi-frozen form similar to fat. With the entry of spring and the rise in temperature, it returns to its liquid state. The Quranic description of it as “fat” for eating applies perfectly to it in this climatic and geographical context. We show the average temperature curve in a year in the Sinai region. We notice a drop in temperature during the olive press to less than the melting point of olive oil.

Conclusion: the miracle of the Quranic description

At the end of the productive family talk, we explained that the difference between vegetable fat and vegetable oil is that the term “The fat.” It is more comprehensive. It may describe the material in its semi-solid state, while the term “The oil” He usually describes it in its liquid state.

The term “fat” referred to in the Holy Quran accurately describes the condition of olive oil in the Sinai phase during its production season. It also indicates its various uses as food and lighting fuel. In the Sinai phase, the olive tree “grew with fat and dye for eaters”, which means that its fruits are used to produce a fatty substance that is both fuel and food.

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