Stearin

in chemistry, a compound of stearic acid and glycerin. Stearin is the chief component of suet, tallow, in short of the harder fats. When freed from fat and crystallized, stearin takes the form of white, pearly scales, soft to the touch but not greasy. Pure stearin is tasteless and odorless. It is insoluble in water but is soluble in alcohol and ether. It is used in the manufacture of certain chewing gums. Stearin may be separated into stearic acid and glycerin. Stearic acid, more or less pure, is the material of wax candles. An impure stearin may be obtained from lard by pressing out the oil. To properly comprehend the subject, the reader should disabuse his mind of any notion that an acid is necessarily a liquid.