stearin

American  

[stee-uh-rin, steer-in] / ˈsti ə rɪn, ˈstɪər ɪn /

Also stearine

noun

1. Chemistry.  any of the three glyceryl esters of stearic acid, especially C 3 H 5 (C 1 8 H 3 5 O2 ) 3 , a soft, white, odorless solid found in many natural fats.

2. the crude commercial form of stearic acid, used chiefly in the manufacture of candles.

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stearin British  

/ ˈstɪərɪn /

noun

1. Also called: tristearin.  a colourless crystalline ester of glycerol and stearic acid, present in fats and used in soap and candles; glycerol tristearate; glycerol trioctadecanoate. Formula: (C 17 H 35 COO) 3 C 3 H 5

2. another name for stearic acid, esp a commercial grade containing other fatty acids

3. fat in its solid form

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stearin Scientific  

/ stē′ər-ĭn,stîr′ĭn /

1. A colorless, odorless, tasteless ester of glycerol and stearic acid found in most animal and vegetable fats and used in the manufacture of soaps, candles, metal polishes, and adhesives. Chemical formula: C ₅₇ H ₁₁₀ O ₆ .

2. The solid form of fat.

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Etymology

Origin of stearin

1810–20; < French stéarine < Greek stéar fat, grease + French -ine -ine ²; -in ²

Example Sentences

It contains large quantities of stearin and has a low iodine value, making it a slow drying oil.

From Project Gutenberg

Fatty Acids, the homologues of formic and acetic acid; so called because the members first studied were obtained from fats and oils, e.g. butyric acid from butter, stearic acid from stearin, palmitic acid from palm-oil.

From Project Gutenberg

Ela�in, the oily principle of fat obtained by submitting fat to the action of boiling alcohol, allowing the stearin to crystallize, and then evaporating the alcoholic solution.

From Project Gutenberg

It consists chiefly of stearin, palmitin and olein.

From Project Gutenberg

Lard and butter are higher in olein and palmitin and are consequently semi-solid, while suet and tallow, consisting chiefly of stearin, are much harder than the other food fats.

From Project Gutenberg