But there are more than just triacylglycerols in food fats.

但食物中的脂肪不仅仅只有甘油三酯。

The fats in foods are mostly composed of molecules called triacylglycerols, which crystallize when they solidify to form complex structures.

食物中的脂肪主要由一种叫甘油三酯的分子组成，它们在固化时会结晶形成复杂的结构。