Stearin

stearin (stēr`ĭn), fat that is the triglyceride of stearic acid, CH₃(CH₂)₁₆CO₂H, i.e., the tristearate ester of glycerol. It is a white crystalline solid at ordinary temperatures and is insoluble in water and very slightly soluble in alcohol. It is found (often mixed with palmitin) in many hard fats and oils, e.g., in tallow, suet, butterfat, cottonseed oil, and olive oil. It is used in making soap and candles.

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stearin [′stir·ən]

(organic chemistry)

C₃H₅(C₁₈H₃₅O₂)₃A colorless combustible powder; insoluble in water, soluble in alcohol, chloroform, and carbon disulfide; melts at 72°C; used in metal polishes, pastes, candies, candles, and soap, and to waterproof paper. Also known as glyceryl tristearate; tristearin.

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Stearin 

technical-grade stearic acid; a mixture of the higher fatty carboxylic acids, mainly stearic and palmitic acids. Stearin is a semitransparent white or yellowish substance that is greasy to the touch. Depending on the source, it has a melting point between 53° and 65°C; its density is 0.92 g/cm³ (20°C). It is obtained by the distillation of hydrolysates of animal fats with subsequent crystallization and pressing or by the hydrogenation of unsatu- rated acids from vegetable oils. Stearin is used in the production of candles, usually in a mixture with paraffin.