Fat droplets are small, spherical structures composed of lipids, which are a type of fat. They are found in various biological systems, including animal tissues and plant oils. These droplets serve as energy reserves, providing a source of fuel for cells when needed. In the context of food science, fat droplets play a crucial role in the texture and flavor of many products, such as butter and cream. They can also influence the stability of emulsions, which are mixtures of water and oil, commonly seen in salad dressings and sauces.