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; see -in ²

Example Sentences

Cotton seeds now contribute to the manufacture of refined oils, stearin, soap, nitroglycerine, roofing paint, writing paper, nitrocellulose, smokeless powder, lacquers, artificial leather, celluloid, rayon, photographic films, sausage casings, toilet ware, furfural, etc., etc.

From Time Magazine Archive

Grease a mold or ovenproof dish with paraffin or stearin and bake for 2½ hours.

From "The Diary of a Young Girl" by Anne Frank

Cod-liver oil contains palmitin, stearin and other more complex glycerides; the “stearine” mentioned above, however, contains very little palmitin and stearin.

From Encyclopaedia Britannica, 11th Edition, Volume 6, Slice 6 "Cockaigne" to "Columbus, Christopher" by Various

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 The New Gresham Encyclopedia Volume 4, Part 2: Ebert to Estremadura by Various

There are a great variety of vegetable oils, but the proximate constituents of most of them are chiefly stearin, margarin, olein, and palmitin.

From The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock by Cameron, Charles Alexander, Sir