MCE 1,3-Dipalmitoyl-2-oleoyl glycerol

1,3-Dipalmitoyl-2-oleoyl glycerol, also known as 1,3-Palmitin-2-Olein or TG(16:0/18:1/16:0), is a symmetrical triacylglycerol composed of palmitic acid (C16:0) at the sn-1 and sn-3 positions and oleic acid (C18:1) at the sn-2 position of the glycerol backbone.

This triglyceride is a well-characterized natural lipid found in cocoa butter, Chinese tallow butter, and the palm stearin fraction of palm oil. It is structurally related to cocoa-butter-type triglycerides and is widely used in lipid chemistry, food science, and fat crystallization research, particularly in studies focused on chocolate fats, palm oil fractions, and triglyceride polymorphism.

Intended Use

• For research use only (RUO)
• Not for human or veterinary use
• Intended for:
  • Lipid and triglyceride structure–function studies
  • Cocoa butter and confectionery fat research
  • Palm oil and specialty fat fraction analysis
  • Fat crystallization and polymorphism studies
  • Lipidomics and analytical method development

Chemical & Physical Properties

Chemical Structure Information

• SMILES:
  CCCCCCCC/C=C\CCCCCCCC(OC(COC(CCCCCCCCCCCCCCC)=O)COC(CCCCCCCCCCCCCCC)=O)=O

The structure represents a palmitic-rich triglyceride with a single unsaturated oleic acid chain, influencing melting behavior, crystallization kinetics, and fat polymorphism.

Functional & Biochemical Notes

• Naturally present in cocoa butter and palm-derived fats
• Structurally related to POP-type triglycerides found in cocoa butter
• Plays a role in:
  • Fat crystal formation
  • Melting profile modulation
  • Texture and stability of confectionery fats
• Frequently used as a reference compound in:
  • Triglyceride profiling (HPLC, GC, LC-MS)
  • Comparative studies of palmitic- vs stearic-rich triglycerides

Applications

• Cocoa butter and chocolate fat research
• Palm oil and palm stearin fraction analysis
• Food and confectionery lipid R&D
• Fat crystallization and polymorphism studies
• Lipidomics and triglyceride identification
• Comparative studies of POP, POS, and SOS triglycerides

Packaging & Available Sizes

Storage & Stability

• Powder: –20 °C (long-term storage recommended)
• Protect from moisture, heat, and repeated freeze–thaw cycles
• Store tightly sealed under inert conditions where possible

Shipping Information

• Shipped at room temperature
• Shipping conditions may vary depending on destination and logistics route

Key Advantages

• High-purity research-grade triglyceride
• Structurally representative of cocoa-butter-type lipids
• Ideal for fat crystallization and polymorphism research
• Suitable as a triglyceride reference standard
• Available in small pack sizes for specialized R&D

Comparison Note

• TG(16:0/18:1/16:0) (this product): Palmitic-rich, intermediate melting behavior
• TG(18:0/18:1/18:0): Stearic-rich, higher melting, cocoa butter hardness
• TG(18:1/18:0/18:1): Oleic-rich, lower melting, dairy fat relevance

This makes 1,3-Dipalmitoyl-2-oleoyl glycerol particularly valuable for comparative studies of cocoa butter equivalents and palm-based triglycerides.

1,3-Dipalmitoyl-2-oleoyl glycerol (TG(16:0/18:1/16:0)) is a well-defined, naturally occurring triglyceride found in cocoa butter and palm oil fractions. Its balanced saturated–unsaturated structure makes it a critical research compound for studying fat crystallization, polymorphism, and functional properties of confectionery and specialty fats.