A triacylglycerol; has been synthesized as a partially hydrogenated confectionery fat; when used as 10% of the fat component in cocoa butter

1,3-Dipalmitoyl-2-Elaidoyl-glycerol – 5 mg

Brand:
Cayman
CAS:
32221-51-5
Storage:
-20
UN-No:
Non-Hazardous - /

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.{46171}  

 

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SKU: 27165 - 5 mg Category:

Description

A triacylglycerol; has been synthesized as a partially hydrogenated confectionery fat; 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

Formal name: 9E-octadecenoic acid, 2-[(1-oxohexadecyl)oxy]-1-[[(1-oxohexadecyl)oxy]methyl]ethyl ester

Synonyms:  1,2-Palmitoyl-2-Elaidoyl-glycerol|1,3-Palmitate-2-Elaidate|1,3-Palmitin-2-Elaidin|2-Elaidodipalmitin|PEP|TG(16:0/18:1/16:0)

Molecular weight: 833.4

CAS: 32221-51-5

Purity: ≥98%

Formulation: A solid

Product Type|Biochemicals|Lipids|Glycerolipids||Research Area|Lipid Biochemistry|Glycerolipids

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