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1,3-Dipalmitoyl-2-Elaidoyl Glycerol (PEP) is a triacylglycerol containing palmitic acid at the sn-1 and sn-3 positions and elaidic acid 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

1,3-Dipalmitoyl-2-elaidoyl glycerol is a biochemical reagent.

ChEBI: Glycerol 1,3-dihexadecanoate 2-(9Z-octadecenoate) is a triglyceride.

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).