(n.) 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 glyceryl to form the fat, it is technically known as triolein. It is also called elain.

animal oil cerate drying oil essential oil fat fatty oil fixed oil glycerin glycerin jelly glycerogel glycerogelatin glycerol glycerole grease hydrogenated fat lipid margarin mineral oil oil olein oleum palmitin polyunsaturated fat sebum stearin tallow triolein tripalmitin tristearin unsaturated fat vegetable oil volatile oil