olein

The triglyceride, C57H104O6, of oleic acid, occurring naturally in most fats and oils as an oily, yellow liquid and used as a textile lubricant.

One of the most widely distributed of the natural fats, the trioleic ether of glycerol, having the formula C3H5(C18H33O2)3.

The trade-name of the oil, fluid at common temperature, obtained by means of hydraulic pressure from the butter-like tropical fats, such as cocoauut-oil and palm-oil, especially the former.

A fat, liquid at ordinary temperatures, but solidifying at temperatures below 0° C., found abundantly in both the animal and vegetable kingdoms (see palmitin). It dissolves solid fats, especially at 30-40° C. Chemically, olein is a glyceride of oleic acid; and, as three molecules of the acid are united to one molecule of glycerol to form the fat, it is technically known as triolein. It is also called elain.

Any naturally-occurring greasy or oily substance related to fat.