olein

[ oh-lee-in ]

/ ˈoʊ li ɪn /

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.

Nearby words

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. 2019

Examples from the Web for olein

Olive oil and peanut oil are "non-drying" and contain oleic compounds (olein).
Creative Chemistry|Edwin E. Slosson
In the manufacture of packing-house and cottonseed products the stearin is often separated from the olein.
Encyclopedia of Diet|Eugene Christian
Most of the common oils with which we are familiar in food are composed chiefly of olein.
Dietetics for Nurses|Fairfax T. Proudfit
Olein may be distilled in vacuo without decomposition taking place.
The Handbook of Soap Manufacture|W. H. Simmons

The protein of the yolk is chiefly in the form of ovovitellin, while the fats occur as palmitin, olein, and stearin.
Dietetics for Nurses|Fairfax T. Proudfit

British Dictionary definitions for olein

olein

/ (ˈəʊlɪɪn) /

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