stearin

American  

[stee-uh-rin, steer-in] / ˈsti ə rɪn, ˈstɪər ɪn /

Also stearine

noun

1. Chemistry. any of the three glyceryl esters of stearic acid, especially C 3 H 5 (C 1 8 H 3 5 O2 ) 3 , a soft, white, odorless solid found in many natural fats.

2. the crude commercial form of stearic acid, used chiefly in the manufacture of candles.

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stearin British  

/ ˈstɪərɪn /

noun

1. Also called: tristearin.  a colourless crystalline ester of glycerol and stearic acid, present in fats and used in soap and candles; glycerol tristearate; glycerol trioctadecanoate. Formula: (C 17 H 35 COO) 3 C 3 H 5

2. another name for stearic acid, esp a commercial grade containing other fatty acids

3. fat in its solid form

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stearin Scientific  

/ stē′ər-ĭn,stîr′ĭn /

1. A colorless, odorless, tasteless ester of glycerol and stearic acid found in most animal and vegetable fats and used in the manufacture of soaps, candles, metal polishes, and adhesives. Chemical formula: C ₅₇ H ₁₁₀ O ₆ .

2. The solid form of fat.

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Etymology

Origin of stearin

1810–20; < French stéarine < Greek stéar fat, grease + French -ine -ine ²; -in ²

Example Sentences

Cotton seeds now contribute to the manufacture of refined oils, stearin, soap, nitroglycerine, roofing paint, writing paper, nitrocellulose, smokeless powder, lacquers, artificial leather, celluloid, rayon, photographic films, sausage casings, toilet ware, furfural, etc., etc.

From Time Magazine Archive

Grease a mold or ovenproof dish with paraffin or stearin and bake for 2½ hours.

From "The Diary of a Young Girl" by Anne Frank

As for example: some of the meats have a larger proportion of the fat as stearin than do others.

From Human Foods and Their Nutritive Value by Snyder, Harry

The melting point of stearin appears to undergo changes and suggests the existence of distinct modifications.

From The Handbook of Soap Manufacture by Simmons, W. H.

Fatty Acids, the homologues of formic and acetic acid; so called because the members first studied were obtained from fats and oils, e.g. butyric acid from butter, stearic acid from stearin, palmitic acid from palm-oil.

From The New Gresham Encyclopedia Volume 4, Part 3: Estremoz to Felspar by Various