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1893 T. E. Thorpe Dict. Appl. Chem. III. 59 The hard fat remaining in the filter bags forms the ‘beef’ or oleo-stearin..sold to the soap and candle makers.

1905 Jrnl. Soc. Chem. Industry 24 714/2 In the preparation of commercial lard, the materials used are lard, cottonseed oil, oleostearin and tallow.

1949 Thorpe's Dict. Appl. Chem. (ed. 4) IX. 40/2 Submission of edible tallows..and lards to pressure..is employed to separate these fats into others..of different physical consistency—respectively harder (oleostearin, lard stearin) or softer (oleo oil, lard oil).

1989 Jrnl. Amer. Oil Chemists' Soc. 66 253 The oleomargarines have melting points lower than their corresponding titers, and those of the beef tallow and oleostearins are higher.