They contain a bland fixed oil, consisting chiefly of olein.
olein is the fluid constituent of oils and fatty substances.
The elaine is peculiar to milk, but it differs very slightly from olein, or fluid fat.
olein is a liquid at ordinary temperature, while stearin is solid.
Butter fat consists principally of olein, palmitin, and stearin.
olein may be distilled in vacuo without decomposition taking place.
It contains about 60% of olein and 40% of palmitin and stearin.
The ordinary animal fats, such as tallow and lard, are formed chiefly of the two fats stearin and olein.
This reaction also occurs with the neutral glycerides of these acids, olein being converted into elaidin, which melts at 32°C.
In the manufacture of packing-house and cottonseed products the stearin is often separated from the olein.