Description
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
Uses
1,3-Dipalmitoyl-2-elaidoyl glycerol is a biochemical reagent.
Definition
ChEBI: Glycerol 1,3-dihexadecanoate 2-(9Z-octadecenoate) is a triglyceride.
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).
