+Semi-solid fat exists as a malleable substance, neither fully liquid nor entirely firm. Its unique rheology, a balance of [Solid](/wiki/solid) and [Liquid](/wiki/liquid) phases, makes it crucial in food science and various industrial applications.
+## See also
+- [Fat](/wiki/fat)
+- [Lipid](/wiki/lipid)
+- [Emulsion](/wiki/emulsion)
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