Stearin
Stearin (/ˈstiːrɪn/), also known as tristearin, is a type of fat that is commonly found in animal and vegetable fats and oils. It is a triglyceride derived from three units of stearic acid.
Etymology
The term "stearin" is derived from the Greek word "stear", which means tallow or fat. It was first used in 1823 to describe the solid portion of fats and oils.
Chemical Composition
Stearin is a triglyceride, which means it is composed of three fatty acid molecules attached to a glycerol molecule. In the case of stearin, all three fatty acids are stearic acid. The chemical formula for stearin is C57H110O6.
Uses
Stearin is used in a variety of applications. It is commonly used in the production of candles, soaps, and cosmetics. It is also used in the food industry as a saturated fat in baking and cooking.
Related Terms
- Saturated fat: A type of fat that is solid at room temperature. Stearin is a type of saturated fat.
- Triglyceride: A type of fat that is composed of three fatty acid molecules attached to a glycerol molecule. Stearin is a type of triglyceride.
- Stearic acid: A type of fatty acid that is commonly found in animal and vegetable fats and oils. Stearin is derived from stearic acid.
External links
- Medical encyclopedia article on Stearin
- Wikipedia's article - Stearin
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski