As for example: some of the meats have a larger proportion of the fat as stearin than do others.
Olein is a liquid at ordinary temperature, while stearin is solid.
Butter fat consists principally of olein, palmitin, and stearin.
This is obtained from stearin (see below), by saponification.
It contains about 60% of olein and 40% of palmitin and stearin.
stearin is a white crystalline substance, sparingly soluble in alcohol and ether, but insoluble in water.
The chief distinction between animal and vegetable fats is in the proportion of olein compared with stearin and palmitin.
A constituent formerly supposed to exist in solid fats, but now regarded as a mixture of stearin and palmitin.
The fatty acids are then placed in clothes and subjected to pressure in the stearin cold press.
Prepared from palmitin (see next article), by saponification, as stearic acid is prepared from stearin.
white crystalline compound found in animal and vegetable fats, 1817, from French stéarine, coined by French chemist Marie-Eugène Chevreul (1786-1889) from Greek stear (genitive steatos) "tallow, fat" (see stone (n.)). Stearic acid (1831) is a partial translation of French acide stéarique.