This term is used to describe a type of liquid fat that has a relatively low number of hydrogen atoms on the fat molecule. These types of fats can be found in a variety of sources, including corn, cottonseed, and fish oil. Because of their unique chemical structure, these fats are often used in cooking and food processing to provide a range of different properties and benefits. For example, they may be used to help extend the shelf life of certain foods, or to add a rich and flavorful texture to baked goods and other dishes. Whether used as a cooking oil or as an ingredient in a recipe, these liquid fats are a versatile and essential component of many different cuisines around the world.