What distinguishes saturated fats from unsaturated fats?

Saturated fats are characterized by the absence of double bonds between the carbon atoms in their fatty acid chains. This structural feature means that every carbon atom in the chain is bonded to as many hydrogen atoms as possible, resulting in a "saturated" state. Because of this structure, saturated fats typically have a higher melting point and are solid at room temperature, which distinguishes them from unsaturated fats that contain one or more double bonds and typically remain liquid at room temperature.

In addition, while unsaturated fats tend to be found more in plant oils, and saturated fats are more commonly derived from animal sources, this aspect does not define them; thus, the ability to identify saturated fats based on their lack of double bonds is the key distinguishing factor. This makes the identification clear and precise.