Dictionary.net

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.

Elain, triolein.

Fluid constituent of oils.

See Fat-o. Codliver, see Oleum jecoris aselli.

Oleate of glyceryl; an oily constituent of oils and fats.

Syn. : elain. The glycerin ester of oleic acid, generally the one containing three oleic acid groups, known as triolein, present in many fats and oils, especially olive oil and fish oil. [Lat.]