olein

[oh-lee-in]

noun Chemistry.

Also called glyceryl trioleate, triolein. a colorless to yellowish, oily, water-insoluble liquid, C57H104O6, the triglyceride of oleic acid, present in many vegetable oils.
the oily or lower-melting fractions of a fat as distinguished from the solid or higher-melting constituents.

Origin of olein

1830–40; < French oléine, equivalent to olé- (< Latin oleum oil) + -ine -in²

Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018

Examples from the Web for olein

Historical Examples of olein

Olein is a liquid and is the main constituent of liquid fats.
An Elementary Study of Chemistry
William McPherson
Olein is the fluid constituent of oils and fatty substances.
The Stock-Feeder's Manual
Charles Alexander Cameron
Olein is a liquid at ordinary temperature, while stearin is solid.
Encyclopedia of Diet
Eugene Christian
It contains about 60% of olein and 40% of palmitin and stearin.
Encyclopaedia Britannica, 11th Edition, Volume 16, Slice 2
Various
Olein (Triolein) is an odourless, colourless, tasteless oil, which rapidly absorbs oxygen and becomes rancid.
The Handbook of Soap Manufacture
W. H. Simmons

British Dictionary definitions for olein

olein

noun

another name for triolein

Word Origin for olein

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

Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012