What makes animal fat, engine grease and margarine thick and cooking oil thin?

Does a high amount of FFA make an oil thicker or is it something else?What makes animal fat, engine grease and margarine thick and cooking oil thin?
Fully saturated fats, like those found in animal fat (butter, for example) generally have a lower melting points that those of unsaturated fats. A lower melting point means that many of these fats are solid at room temperature. Margarine is less thick than butter because it is made from the liquid portion of clearified vegetable fat that is solidified under pressure. It, therefore, contains more unsaturated fat than butter. Not sure about engine grease...





also, ffa? not sure about that either...;-)What makes animal fat, engine grease and margarine thick and cooking oil thin?
It has mostly to do with the length of the carbon chain....