Dictionary.net

One of the constituents of animal fats and also of some vegetable fats, as the butter of cacao. It is especially characterized by its solidity, so that when present in considerable quantity it materially increases the hardness, or raises the melting point, of the fat, as in mutton tallow. Chemically, it is a compound of glyceryl with three molecules of stearic acid, and hence is technically called tristearin, or glyceryl tristearate.

1. A glyceride of stearic acid, C3H5 (C18-H35O2)3, present in the solid animal fats and in some of the vegetable fats. 2. Stearic acid.

A certain principle of fat.

A white, pearly compound contained in many fats.

A white solid crystalline substance in fat, C3H5 (C18H35O2)3.

A derivative of glycerin in which one or more molecules of stearyl replace one or more molecules of hydroxyl. The term, when used without qualification, is understood to mean tristearin. [Gr.]