/oh"lee in/ , n. Chem.
1. Also called glyceryl trioleate, triolein . a colorless to yellowish, oily, water-insoluble liquid, C 57 H 104 O 6 , the triglyceride of oleic acid, present in many vegetable oils.
2. the oily or lower-melting fractions of a fat as distinguished from the solid or higher-melting constituents.
[ 1830-40; oléine, equiv. to olé- ( oleum OIL) + -ine -IN 2 ]