Will a pure fat coagulate if heated?

Pure fats, such as oils, do not coagulate when heated. Coagulation is a process of protein denaturation, which occurs when a protein is exposed to heat or certain chemicals, causing it to lose its structure and form a semi-solid gel. Fats, on the other hand, are composed of triglycerides, which are molecules made up of glycerol and three fatty acids. When heated, fats melt and become liquid, and upon cooling, they solidify again.