Butter fat consists principally of olein, palmitin, and stearin.
A constituent formerly supposed to exist in solid fats, but now regarded as a mixture of stearin and palmitin.
It contains about 60% of olein and 40% of palmitin and stearin.
Prepared from palmitin (see next article), by saponification, as stearic acid is prepared from stearin.
The chief distinction between animal and vegetable fats is in the proportion of olein compared with stearin and palmitin.
The protein of the yolk is chiefly in the form of ovovitellin, while the fats occur as palmitin, olein, and stearin.
palmitin exists in scales, which have a peculiar pearly appearance, and are greasy to the touch.
These are largely mixtures of the ethereal salts known respectively as olein, palmitin, and stearin.
Stearin and palmitin are hard fats, crystalline in structure, and with a high melting point, while olein is a liquid.