olein Chem.
(ˈəʊliːɪn)
[Named oléine by Chevreul, f. L. ole-um oil + -in1, after glycerin.]
1. Chem. The trioleate of glyceryl, C3H5(C18H33O2)3, one of the most widely diffused of the natural fats, obtained as a colourless oily liquid, solidifying at -6°C.; also called elain. In pl. applied to the oleates of glyceryl or glycerides of oleic acid in general; the above being distinctively called triolein.
| 1838 T. Thomson Chem. Org. Bodies 126 Olein is white, very liquid, and lighter than water. c 1865 Letheby in Circ. Sc. I. 94/1 Tallow consists of several fats; one of which (oleine) is liquid at ordinary temperatures. 1866–77 Watts Dict. Chem. IV. 179 [Drying oils] contain an olein different from that of the non-drying oils, and yielding by saponification, not oleic, but linoleic acid or an acid similar thereto. |
2. (See quots.)
| 1893 Thorpe Dict. Appl. Chem. III. 59/1 Olein..is applied commercially to any liquid oil obtained from partly solid oils by pressure... The product of the cold pressing of cocoanut and palm oil is known as ‘cocoanut olein’ and ‘palm olein’ respectively. Ibid. 56 An impure oleic acid, known as olein or wool oil, and employed for oiling wool, and for making lubricants and soaps, is prepared from the ‘Yorkshire grease’ obtained from the soap used in cleaning..fibres, yarns, and cloth. |