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olein

[oh-lee-in]
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noun Chemistry.
  1. Also called glyceryl trioleate, triolein. a colorless to yellowish, oily, water-insoluble liquid, C57H104O6, 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.
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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

  • 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.

  • Olein (Triolein) is an odourless, colourless, tasteless oil, which rapidly absorbs oxygen and becomes rancid.

British Dictionary definitions for olein

olein

noun
  1. another name for triolein
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Word Origin

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