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.