Examples from the Web for stearin
The reason that tallow is a firmer fat than lard or butter is because it contains a larger per cent of stearin.
Prepared from palmitin (see next article), by saponification, as stearic acid is prepared from stearin.
It is very frequently adulterated with farina, resin, and mutton suet or stearin.
The excess of stearin would be consumed in the production of heat and muscular energy.
As for example: some of the meats have a larger proportion of the fat as stearin than do others.Human Foods and Their Nutritive Value|Harry Snyder
British Dictionary definitions for stearin
Word Origin for stearin
Word Origin and History for stearin
white crystalline compound found in animal and vegetable fats, 1817, from French stéarine, coined by French chemist Marie-Eugène Chevreul (1786-1889) from Greek stear (genitive steatos) "tallow, fat" (see stone (n.)). Stearic acid (1831) is a partial translation of French acide stéarique.