Stearin

Stearin /ˈstɪərɪn/, or tristearin, or glyceryl tristearate is an odourless, white powder. It is a triglyceride derived from three units of stearic acid. Most triglycerides are derived from at least two and more commonly three different fatty acids. Like other triglycerides, stearin can crystallise in three polymorphs. For stearin, these melt at 54 (α-form), 65, and 72.5 °C (β-form).

Stearin
Names
Systematic IUPAC name
Propane-1,2,3-triyl tri(octadecanoate)
Other names
Tristearin; Trioctadecanoin; Glycerol tristearate; Glyceryl tristearate
Identifiers
3D model (JSmol)
ChEBI
ChemSpider
ECHA InfoCard 100.008.271
KEGG
UNII
  • InChI=1S/C57H110O6/c1-4-7-10-13-16-19-22-25-28-31-34-37-40-43-46-49-55(58)61-52-54(63-57(60)51-48-45-42-39-36-33-30-27-24-21-18-15-12-9-6-3)53-62-56(59)50-47-44-41-38-35-32-29-26-23-20-17-14-11-8-5-2/h54H,4-53H2,1-3H3 N
    Key: DCXXMTOCNZCJGO-UHFFFAOYSA-N N
  • InChI=1S/C57H110O6/c1-4-7-10-13-16-19-22-25-28-31-34-37-40-43-46-49-55(58)61-52-54(63-57(60)51-48-45-42-39-36-33-30-27-24-21-18-15-12-9-6-3)53-62-56(59)50-47-44-41-38-35-32-29-26-23-20-17-14-11-8-5-2/h54H,4-53H2,1-3H3
    Key: DCXXMTOCNZCJGO-UHFFFAOYSA-N
  • CCCCCCCCCCCCCCCCCC(=O)OCC(COC(=O)CCCCCCCCCCCCCCCCC)OC(=O)CCCCCCCCCCCCCCCCC
Properties
C57H110O6
Molar mass 891.501 g·mol−1
Appearance White powder
Odor Odorless
Density 0.862 g/cm3 (80 °C)
0.8559 g/cm3 (90 °C)
Melting point 54–72.5 °C (129.2–162.5 °F; 327.1–345.6 K)
Insoluble
Solubility Slightly soluble in C6H6, CCl4
Soluble in acetone, CHCl3
Insoluble in EtOH
1.4395 (80 °C)
Structure
Triclinic (β-form)
P1 (β-form)
a = 12.0053 Å, b = 51.902 Å, c = 5.445 Å (β-form)
α = 73.752°, β = 100.256°, γ = 117.691°
Thermochemistry
1342.8 J/mol·K (β-form, 272.1 K)
1969.4 J/mol·K (346.5 K)
1534.7 J/mol·K (liquid)
−2344 kJ/mol
35806.7 kJ/mol
Hazards
NFPA 704 (fire diamond)
1
1
0
Flash point ≥ 300 °C (572 °F; 573 K) closed cup
Lethal dose or concentration (LD, LC):
2000 mg/kg (rats, oral)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

Note that stearin is also used to mean the solid component of an oil or fat that can be separated into components that melt at higher (the stearin) and lower (the olein) temperatures. This is the usage meant in an example such as palm stearin.

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