olein

[ oh-lee-in ]

noun

, Chemistry.

1. Also called glyceryl trioleate, triolein. a colorless to yellowish, oily, water-insoluble liquid, C 5 7 H 1 0 4 O 6 , the triglyceride of oleic acid, present in many vegetable oils.
2. the oily or lower-melting fractions of a fat as distinguished from the solid or higher-melting constituents.

olein

/ ˈəʊlɪɪn /

noun

1. See triolein
   another name for triolein

Word History and Origins

Origin of olein¹

1830–40; < French oléine, equivalent to olé- (< Latin oleum oil ) + -ine -in ²

Word History and Origins

Origin of olein¹

C19: from French oléine, from Latin oleum oil + -in

Example Sentences

The protein of the yolk is chiefly in the form of ovovitellin, while the fats occur as palmitin, olein, and stearin.

From Project Gutenberg

Butter fat consists principally of olein, palmitin, and stearin.

From Project Gutenberg

These are largely mixtures of the ethereal salts known respectively as olein, palmitin, and stearin.

From Project Gutenberg

Stearin and palmitin are hard fats, crystalline in structure, and with a high melting point, while olein is a liquid.

From Project Gutenberg

Pure olein, supposing none of the liberated acid to be dissolved in water, would yield 95.7 per cent.

From Project Gutenberg