Olein vs. Stearin — What's the Difference?

A liquid fraction of fat, rich in unsaturated fats.

The solid fraction of fat, known for its higher melting point.

Preferred for its unsaturated fat content.

Contains a higher proportion of saturated fats.

Remains liquid at room temperature.

Results from cooling and solidifying fat.

Obtained through fat fractionation.

Used in both food and non-food products.

Widely used in the food industry.

Solidifies at room temperature.

The triglyceride, C57H104O6, of oleic acid, occurring naturally in most fats and oils as an oily, yellow liquid and used as a textile lubricant.

Stearin , or tristearin, or glyceryl tristearate is an odourless, white powder. It is a triglyceride derived from three units of stearic acid.

Any naturally-occurring greasy or oily substance related to fat

See tristearin.

(chemistry) Any glyceride of oleic acid

The solid form of fat.

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 glycerol to form the fat, it is technically known as triolein. It is also called elain.

Solid fat.

A naturally occuring glyceride of oleic acid that is found in fats and oils

(organic compound) A glyceride (especially the triglyceride) of stearic acid

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.

An ester of glycerol and stearic acid

Olein is the liquid fraction of fat, commonly used in cooking oils for its unsaturated fat content.

They are extracted through fractionation, where fats are partially cooled, separating olein in its liquid form and stearin as a solid.

Yes, stearin is used in food products like shortening and margarine, where a solid fat is preferred.

No, stearin is also used in the manufacturing of candles, soaps, and cosmetics, among other non-food items.

Olein’s liquid state makes it suitable for oils and spreads, while stearin’s solid state is ideal for producing hard fats and non-food items.

Olein is considered healthier due to its higher content of unsaturated fats, which are better for heart health.

Stearin is the solid fraction of fat, utilized in making solid fats and various non-food items for its higher melting point.

Olein is primarily used in the food industry for cooking oils and soft spreads due to its liquid state at room temperature.

People prefer olein-based oils for their fluidity and healthier fat composition, ideal for cooking and salads.

Olein is higher in unsaturated fats, beneficial for heart health, whereas stearin contains more saturated fats, which can be less healthy in large amounts.

Stearin's solid state at room temperature and higher melting point make it suitable for candle making, providing structure and stability.

Yes, most natural fats contain both olein and stearin in varying proportions, depending on the type of fat.

Olein is used for liquid cooking products due to its liquid form, while stearin is preferred for solid fat products like shortening.

The extraction process, through controlled temperature and cooling, ensures the separation of olein and stearin based on their melting points.

Yes, olein, with its unsaturated fats, can help maintain healthy cholesterol levels, whereas stearin's saturated fats might increase cholesterol if consumed in excess.