Olein
Olein
Olein (pronounced: oh-lee-in) is a naturally occurring glyceride present in many plant and animal fats. It is a type of triglyceride that is liquid at room temperature and is the primary component of olive oil.
Etymology
The term "Olein" is derived from the Latin word "oleum" which means oil. It was first used in the mid-19th century to describe the liquid fraction of fats during the process of fractionation.
Composition
Olein is composed of a glycerol molecule that is esterified with three fatty acids. The most common fatty acid in olein is oleic acid, which is a monounsaturated fatty acid. Other fatty acids that can be present in olein include palmitic acid, stearic acid, and linoleic acid.
Uses
Olein is used in a variety of applications. In the food industry, it is used as a cooking oil and as an ingredient in processed foods. In the cosmetic industry, it is used as a moisturizer and emollient in skin care products. In the industrial sector, it is used as a lubricant and in the production of biodiesel.
Related Terms
External links
- Medical encyclopedia article on Olein
- Wikipedia's article - Olein
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