any ester of glycerol and one or more carboxylic acids, in which each glycerol molecule has combined with three carboxylic acid molecules. Most natural fats and oils are triglycerides
triglyceride in American English
(traɪˈglɪsərˌaɪd)
noun
any of a group of esters, CH2(OOCR1)CH(OOCR2)CH2(OOCR3), derived from glycerol and three fatty acid radicals: the chief component of fats and oils