<p><strong>Noun</strong></p><ul><li>Also called glyceryl trioleate, triolein.</li><li>A colorless to yellowish, oily, water-insoluble liquid, C57H104O6, the triglyceride of oleic acid, present in many vegetable oils.</li><li>The oily or lower-melting fractions of a fat as distinguished from the solid or higher-melting constituents.</li></ul>