Abstract: A fat formulation can include triglycerides that include saturated fatty acids with carbon chain lengths between 4 and 24 carbon atoms long, wherein the fat formulation is a liquid or semi-solid at a temperature between 18-25° C. A fat formulation can additionally or alternatively include triglycerides comprising glycerol esterified with: odd carbon chain length, linear saturated fatty acids; even carbon chain length, linear saturated fatty acids; and unsaturated fatty acids. A method can include: optionally, receiving an unsaturated fatty acid; oxidizing hydrocarbons or oxygenates to form saturated fatty acids; selecting a distribution of saturated fatty acids from the formed saturated fatty acids; and esterifying glycerol with the unsaturated fatty acid and the distribution of saturated fatty acids to form a fat composition.

Abstract: A method can include receiving an oxygenate sample, fractioning the oxygenate sample into one or more fractions, and separating the fractions (e.g. using FAME fractionation, FAEE fractionation, crystallization, solvent extraction, or other similar methods). The fractions can optionally be separated independently. The method can optionally include esterifying carboxylic acids separated from the fractions with glycerol and deodorizing the glycerides.

Abstract: A fat formulation can include triacylglycerides that can be made of glycerol esterified with straight-chain saturated fatty acids, where a solid fat content as a function of temperature of the triacylglycerides differs from a solid fat content of butterfat by at most 0.1 at any temperature between 0° C. and 40° C. A fat formulation can include triglycerides that include straight-chain, saturated fatty acids selected from a distribution of fatty acids with between 4 and 24 carbon atoms, where the distribution comprises a non-monotonic change in relative fatty acid content between the fatty acids with between 4 and 24 carbon atoms.

Abstract: An animal fat functional analogue (e.g., mimic) can include a gapped formulation of interesterified triglycerides that include saturated fatty acids. The animal fat functional analogue can have thermal properties (e.g., melting point, solid fat content, specific heat, etc.), rheological properties (e.g., viscosity), organoleptic properties (e.g., texture, mouthfeel, etc.), and/or other properties that imitate the properties of animal fat produced agriculturally.

Abstract: An animal fat functional analogue (e.g., mimic) can include a gapped formulation of interesterified triglycerides that include saturated fatty acids. The animal fat functional analogue can have thermal properties (e.g., melting point, solid fat content, specific heat, etc.), rheological properties (e.g., viscosity), organoleptic properties (e.g., texture, mouthfeel, etc.), and/or other properties that imitate the properties of animal fat produced agriculturally.