palmitin

It is mainly a mixture of olein and palmitin with some little stearin.

In butter fat, olein and palmitin predominate, mixed with another fat characteristic of butter, butyrin.

Stearin and palmitin prevail in the solid oils and fats, and olein in the liquid oils.

Most of the natural oils and the animal oils and fats consist of ethereal salts of glycerin, with a large number of organic acids, principally stearic, oleic, and palmitic, forming respectively stearin, olein, and palmitin.