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olein

[oh-lee-in] /ˈoʊ li ɪn/
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
1830-1840
1830-40; < French oléine, equivalent to olé- (< Latin oleum oil) + -ine -in2
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Based on the Random House Dictionary, © Random House, Inc. 2014.
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  • Other key ingredients used in this segment include salt, palm oil or palm olein, and seasoning flavors.
British Dictionary definitions for olein

olein

/ˈəʊlɪɪn/
noun
1.
another name for triolein
Word Origin
C19: from French oléine, from Latin oleum oil + -in
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
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5
7
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