A solid crystallizable fat, found abundantly in animals
   and in vegetables. It occurs mixed with stearin and olein in the fat of
   animal tissues, with olein and butyrin in butter, with olein in olive
   oil, etc. Chemically, it is a glyceride of palmitic acid, three
   molecules of palmitic acid being united to one molecule of glyceryl,
   and hence it is technically called tripalmitin, or glyceryl
   tripalmitate.