fatlike

Fatlike is an informal adjective used to describe substances, materials, or phenomena that resemble fat in chemical composition, physical properties, or appearance. It is not a formal technical term with a single universal definition; its meaning depends on context, but it generally connotes hydrophobicity, greasy texture, or lipid-like features.

In biology and medicine, the term is used descriptively for lipid-containing structures and processes. Adipose tissue stores triglycerides in fat droplets that are fatlike in their nonpolar interior. Lipid droplets and certain membrane lipids can be described as fatlike because they share lipophilic characteristics with fats, influencing how they interact with solvents, proteins, and membranes.

In food science, fatlike describes textures and mouthfeel reminiscent of fats, including creaminess, lubrication, and juiciness. Fat replacers and oleogels aim to produce fatlike sensory properties while reducing caloric content. Emulsions and structured oil systems are common fatlike ingredients used in low-fat products to mimic the lubricating and smooth sensations associated with fats.

In cosmetics, pharmaceuticals, and materials engineering, fatlike bases, oils, and waxes describe substances that are hydrophobic, lubricating, and soft at room temperature. These properties affect spreadability, emollience, and stability, and the term may be used alongside lipid-like or oleaginous to convey similar behavior in formulations and materials.