(n.) One of the constituents of animal fats and also of some vegetable fats, as the butter of cacao. It is especially characterized by its solidity, so that when present in considerable quantity it materially increases the hardness or raises the melting point, of the fat, as in mutton tallow. Chemically, it is a compound of glyceryl with three molecules of stearic acid, and hence is technically called tristearin or glyceryl tristearate.
Webster's Revised Unabridged Dictionary
| APA | Webster's. (2011). stearin. Retrieved September 24, 2026, from http://smartdefine.org/stearin/definitions/2066125 |
| Chicago | Webster's. 2011. "stearin" http://smartdefine.org/stearin/definitions/2066125 (accessed September 24, 2026). |
| Harvard | Webster's 2011, stearin, Smart Define, viewed 24 September, 2026, <http://smartdefine.org/stearin/definitions/2066125>. |
| MLA | Webster's. "stearin" 28 May 2011. Web. 24 September 2026. <http://smartdefine.org/stearin/definitions/2066125> |