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.
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