Definition:
- (n.) 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.
Compare stearin with other words:
paraffin vs. stearin
paraffine vs. stearin
olein vs. stearin
stearin vs. triglyceride
fat vs. stearin
stearic vs. stearin