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MCE 1,3-Distearoyl-2-oleoyl Glycerol, ≥ 98.10%
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CAS Number :
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Specifications:
| Application | Analytical Chemistry | ||
| Storage Temperature | -20°C | ||
| Product Type | Standards | Forms | Solid |
| Product Brand | MedChem Express | ||
| Product Grade | Analytical grade | Formula | C₅₇H₁₀₈O₆ |
1,3-Distearoyl-2-oleoyl glycerol, also known as TG(18:0/18:1/18:0), is a naturally occurring triglyceride composed of two stearic acid chains at the sn-1 and sn-3 positions and one oleic acid chain at the sn-2 position of the glycerol backbone. This specific triacylglycerol structure is a key component of cocoa butter–like fats and can be isolated from natural sources such as kokum butter, shea butter, and mango kernel fat.
The compound is widely recognized for its functional role in lipid research and food science, particularly as a cocoa butter modifier and anti-blooming agent in chocolate formulations. In research settings, it is used for lipid structure–function studies, fat crystallization research, and formulation development.
Intended Use
- For research use only (RUO)
- Not for human or veterinary use
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Intended for:
- Lipid and fat chemistry research
- Food science and formulation studies
- Cocoa butter structure and crystallization research
- Comparative triglyceride and fat polymorphism studies
Chemical & Physical Properties
| Property | Specification |
|---|---|
| Chemical Name | 1,3-Distearoyl-2-oleoyl glycerol |
| Synonym | TG(18:0/18:1/18:0) |
| CAS Number | 2846-04-0 |
| Molecular Formula | C₅₇H₁₀₈O₆ |
| Molecular Weight | 889.46 g/mol |
| Purity | ≥ 98.10% |
| Appearance | Solid |
| Color | White to off-white |
Chemical Structure Information
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SMILES:
CCCCCCCCCCCCCCCCCC(OCC(OC(CCCCCCC/C=C\CCCCCCCC)=O)COC(CCCCCCCCCCCCCCCCC)=O)=O - Neutral triglyceride with one monounsaturated fatty acid (oleic acid) and two saturated fatty acids (stearic acid).
Functional & Biochemical Notes
- Mimics cocoa butter–type triglyceride composition
- Influences fat crystallization behavior and polymorphism
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Used to study:
- Lipid melting profiles
- Fat bloom inhibition mechanisms
- Structure–function relationships of triglycerides
- Commonly referenced in chocolate and confectionery research as an anti-blooming lipid component
Applications
- Lipid and triglyceride research
- Cocoa butter substitute and modifier studies
- Chocolate formulation R&D
- Fat bloom inhibition research
- Food chemistry and lipid polymorphism studies
- Comparative studies of natural fats and triglycerides
Packaging & Available Sizes
| Size | Product Code |
|---|---|
| 5 mg | HY-W704600-5MG |
| 10 mg | HY-W704600-10MG |
| 25 mg | HY-W704600-25MG |
| 50 mg | HY-W704600-50MG |
| 100 mg | HY-W704600-100MG |
Storage & Stability
| Form | Storage Condition | Stability |
|---|---|---|
| Powder | –20 °C | Up to 3 years |
| In solvent | –80 °C | Up to 6 months |
| In solvent | –20 °C | Up to 1 month |
Shipping Information
- Shipped at room temperature within the continental United States
- Shipping conditions may vary by destination
Key Advantages
- High purity (≥ 98.10%)
- Structurally identical to naturally occurring triglycerides
- Ideal for lipid and fat crystallization research
- Widely cited in cocoa butter and chocolate research
- Multiple small-quantity pack sizes for R&D flexibility
1,3-Distearoyl-2-oleoyl glycerol (TG(18:0/18:1/18:0)) is a high-purity research lipid with significant relevance in lipid chemistry, food science, and cocoa butter research. Its well-defined triglyceride structure and natural occurrence in specialty fats make it an essential compound for studies on fat functionality, crystallization, and bloom inhibition.
- Pack Size: 10mg 5 mg 25 mg 50 mg 100 mg