Stearin

Stearin is a type of triglyceride that is derived from saturated fatty acids. It is a common ingredient in the production of candles, cosmetics, and food.

History

Stearin was discovered in 1813 by Michel Eugène Chevreul, a French chemist. He isolated it from animal fat and named it after the Greek word "stear", which means "tallow".

Production

Stearin is produced by the hydrolysis of triglycerides, which are found in animal and vegetable fats and oils. The process involves heating the triglycerides with water under high pressure and temperature. This breaks down the triglycerides into glycerol and fatty acids, including stearic acid and palmitic acid, which make up stearin.

Uses

Stearin is used in a variety of applications. It is a major component of candle wax, providing hardness and a high melting point. In the food industry, it is used as a saturated fat in baking and frying. It is also used in the production of soap and cosmetics, where it provides a creamy texture and helps to bind ingredients together.

Health Effects

As a saturated fat, stearin can raise cholesterol levels in the blood, which can increase the risk of heart disease. However, the impact of stearin on health is still a topic of ongoing research.

See Also

• Triglyceride
• Saturated fat
• Hydrolysis
• Cholesterol

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