Linoline, Oleine, Stearine.

The chemical difference between these three components is solely
in the percentage of hydrogen contained, and it is possible by the
addition of hydrogen, to transform one component into another.

Though seemingly so much alike, there is a marked difference in the
physical properties of these components.

Linoline which has the lowest percentage of hydrogen, is unstable and
tends to turn rancid.

Oleine is stable, has no tendency to turn rancid and is easily
digested.

Stearine is both hard and indigestible.

The Crisco process adds enough hydrogen to change almost all the
linoline into nourishing digestible oleine.

Mark well the difference in manufacture between Crisco and lard
compounds. In producing a lard compound, to the linoline, oleine and
stearine of the original oil is added more stearine (usually animal),
the hard indigestible fat, in order to bring up the hardness of the
oil. The resultant compound is indigestible and very liable to become
rancid.

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