Cooked some french fries last night using oil saved in the refrigerator. The oil appears to have undergone a phase change, after some time in the refrigerator instead of being a yellowish transparent liquid it was a semi-solid soft whitish non-transparent stuff when I took it out of the refrigerator to use it to cook. This morning it was still a yellowish transparent liquid. When the oil changes from a transparent liquid to a semi-solid soft whitish non-transparent stuff that technically a phase change? Over time honey also seems to undergo a similar "phase change".