This would be the general category.
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How Edible Fats are defined & Categorized under FSSAI Guidelines?
Edible fats are those fats that can be consumed by humans without any harm or ill effects. Edible fats can be of animal origin or plant origin. Most edible fats are solid or semi-solid at room temperature. Plant fats that are usually liquid at room temperature can be transformed into a solid fat if they undergo a process called hydrogenation in which hydrogen is added to the plant oil. This changes the chemical characteristics of the oil, making it solid at room temperature.

https://foodsafetyhelpline.com/2015/04/how-edible-fats-are-d...

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Edible fats and oils. Oils and fats have similar compositions, but oils are liquid at room temperature and fats are partially solid. They both contain esters derived from propane-1,2,3-triol (glycerol) and carboxylic (often called fatty) acids, known as triglycerides.

http://www.essentialchemicalindustry.org/materials-and-appli...