A triacylglycerol
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Product Categories

Product Type

Biochemicals
Lipids
Glycerolipids

Research Area

Lipid Biochemistry
Glycerolipids

1,3-Dipalmitoyl-2-Elaidoyl Glycerol

Item No. 27165

Product Insert (PDF)Safety Data Sheet (SDS) (PDF)
Technical Information
Formal Name
9E-octadecenoic acid, 2-[(1-oxohexadecyl)oxy]-1-[[(1-oxohexadecyl)oxy]methyl]ethyl ester
CAS Number
32221-51-5
Synonyms
  • 2-Elaidodipalmitin
  • 1,3-Palmitate-2-Elaidate
  • 1,3-Palmitin-2-Elaidin
  • 1,2-Palmitoyl-2-Elaidoyl-glycerol
  • PEP
  • TG(16:0/18:1/16:0)
Molecular Formula
C53H100O6
Formula Weight
833.4
Purity
≥98%
Formulation (Request formulation change)
A solid
Solubility(Learn about Variance in Solubility)
DMF: 10 mg/mlEthanol: 10 mg/mlEthanol:PBS(pH 7.2) (1:1): 0.5 mg/ml
SMILES
O=C(OC(COC(CCCCCCCCCCCCCCC)=O)COC(CCCCCCCCCCCCCCC)=O)CCCCCCC/C=C/CCCCCCCC
InChi Code
InChI=1S/C53H100O6/c1-4-7-10-13-16-19-22-25-26-29-32-35-38-41-44-47-53(56)59-50(48-57-51(54)45-42-39-36-33-30-27-23-20-17-14-11-8-5-2)49-58-52(55)46-43-40-37-34-31-28-24-21-18-15-12-9-6-3/h25-26,50H,4-24,27-49H2,1-3H3/b26-25+
InChi Key
FDCOHGHEADZEGF-OCEACIFDSA-N
Shipping & Storage Information
Storage
-20°C
Shipping
Room temperature in continental US; may vary elsewhere
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Certificates of Analysis & Batch Specific Data

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    1 mg

    $36

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    5 mg

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    10 mg

    $268

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    Product Description

    1,3-Dipalmitoyl-2-Elaidoyl Glycerol (PEP) is a triacylglycerol containing palmitic acid (Item No. 10006627) at the sn-1 and sn-3 positions and elaidic acid (Item No. 90250) at the sn-2 position. PEP has been synthesized as a partially hydrogenated confectionery fat and, when used as 10% of the fat component in cocoa butter, it promotes the conversion of low-melting polymorphic forms of cocoa butter-PEP mixtures to high-melting polymorphic forms.1

    WARNING This product is not for human or veterinary use.

    References & Product Citations
    Product Description References

    1. Gray, M.S., Lovegren, N.V., and Feuge, R.O. Effect of 2-oleodipalmitin and 2-elaidodipalmitin on polymorphic behavior of cocoa butter. J. Am. Oil Chem. Soc. 53(12), 727–731 (1976).