A fat, liquid at ordinary temperatures, but solidifying at
   temperatures below 0¡ C., found abundantly in both the animal and
   vegetable kingdoms (see Palmitin). It dissolves solid fats, especially
   at 30-40¡ C. Chemically, olein is a glyceride of oleic acid; and, as
   three molecules of the acid are united to one molecule of glyceryl to
   form the fat, it is technically known as triolein. It is also called
   elain.