A chemical compound in which two butyric acid groups are bonded to a glycerol molecule, related to fats and oils.
From di- (two) + butyric (relating to butyric acid from Latin butyrum, butter) + -in (chemical suffix for compounds resembling natural products). This term emerged in 19th-century fat chemistry.
Dibutyrin is a 'partial triglyceride'—it has only two fatty acid chains instead of three, making it less stable than natural fats and explaining why it appears mainly in chemical research rather than nature.
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