油脂(ゆし)

ゆし
noun
fats and oils; grease
foodscience
1. fats and oils; grease; lipids
A general term encompassing both animal fats (脂(あぶら)) and vegetable/liquid oils (油(あぶら)). Used in food science, chemistry, and industrial contexts.
油脂(ゆし)を控(ひか)える。
To cut back on fats and oils.
動物性(どうぶつせい)油脂(ゆし)と植物性(しょくぶつせい)油脂(ゆし)がある。
There are animal fats and vegetable oils.
この食品(しょくひん)には油脂(ゆし)分(ぶん)が多(おお)く含(ふく)まれている。
This food contains a high amount of fat.

Composed of 油(ゆ) (oil, liquid fat) + 脂(し) (fat, solid fat). This is the umbrella term covering both liquid oils (油(あぶら)) and solid fats (脂(あぶら)). Commonly found on food labels, in cooking discussions, and in scientific contexts.

Common collocations

  • 動物性(どうぶつせい)油脂(ゆし): animal fat
  • 植物性(しょくぶつせい)油脂(ゆし): vegetable oil
  • 油脂(ゆし)分(ぶん): fat content
  • 油脂(ゆし)を含(ふく)む: to contain fat/oil

Similar words

Related Words

Compare: 脂肪(しぼう) (fat)
Related: 脂肪酸(しぼうさん) (fatty acid)
Compare: 油分(ゆぶん) (oil content)
general
Added 2026.3.31 5:11 · Revised 2026.9.2 13:02
20500/20899_yushi