Pronunciation: (ō'lē-in), [key]
1. Also called glyceryl trioleate, triolein. a colorless to yellowish, oily, water-insoluble liquid, C57H104O6, 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.
Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.