olein

[oh-lee-in]
noun Chemistry.
1.
Also called glyceryl trioleate, triolein. a colorless to yellowish, oily, water-insoluble liquid, C 5 7 H 1 0 4 O 6 , 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.

Origin:
1830–40; < French oléine, equivalent to olé- (< Latin oleum oil) + -ine -in2

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World English Dictionary
olein (ˈəʊlɪɪn)
 
n
another name for triolein
 
[C19: from French oléine, from Latin oleum oil + -in]

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Other key ingredients used in this segment include salt, palm oil or palm olein, and seasoning flavors.
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