2846-04-0

Basic information

• Product Name: 1 3-DISTEAROYL-2-OLEOYLGLYCEROL
• Synonyms: 1,3-Distearo-2-olein;1,3-distearoyl-2-oleoylglycerol;2-oleoyloxy-1,3-bis-stearoyloxy-propane;Glycerol,1,3-distearic-2-oleic;2-[(1-oxooctadecyl)oxy]-1-[[(1-oxooctadecyl)oxy]methyl]ethyl oleate;1,3-DISTEAROYL-2-OLEIN;glyceryl 1,3-distearate-2-oleate;1,3-Octadecanoyl-2-(cis-9-octadecanoyl)glycerol
• CAS NO: 2846-04-0
• Molecular Formula: C₅₇H₁₀₈O₆
• Molecular Weight: 889.46382
• EINECS: 220-643-2
• Product Categories: Aliphatics, Intermediates, Glycerols, Fatty Acid Derivatives & Lipids
• Mol File: 2846-04-0.mol
• Article Data: 4

Chemical Properties

• Boiling Point: 827°Cat760mmHg
• Flash Point: 305°C
• Appearance: /
• Density: 0.912g/cm³
• Vapor Pressure: 1.73E-27mmHg at 25°C
• Refractive Index: 1.469
• Storage Temp.: −20°C
• Solubility: Chloroform (Slightly), Ethyl Acetate (Slightly)
• CAS DataBase Reference: 1 3-DISTEAROYL-2-OLEOYLGLYCEROL(CAS DataBase Reference)
• NIST Chemistry Reference: 1 3-DISTEAROYL-2-OLEOYLGLYCEROL(2846-04-0)
• EPA Substance Registry System: 1 3-DISTEAROYL-2-OLEOYLGLYCEROL(2846-04-0)

Safety Data

• Hazardous Substances Data: 2846-04-0(Hazardous Substances Data)

Usage

Description

1,3-Distearoyl-2-oleoyl Glycerol, also known as a triacid triglyceride, is a type of lipid molecule that can be found in cocoa butter. It is characterized by its unique structure, which consists of two stearoyl chains and one oleoyl chain attached to a glycerol backbone. This molecular composition endows it with specific properties that make it suitable for various applications.

Uses

Used in the Chocolate Industry:
1,3-Distearoyl-2-oleoyl Glycerol is used as an additive for the improvement of chocolate. Its unique structure and properties contribute to enhancing the texture, mouthfeel, and overall quality of the final chocolate product. The addition of this triacid triglyceride can lead to a smoother, more consistent, and higher-quality chocolate, making it a valuable component in the chocolate manufacturing process.

InChI:InChI=1/C57H108O6/c1-5-8-11-14-17-20-23-26-29-32-35-38-41-44-47-50-55(58)61-52-53(4)62-57(60)54(49-46-43-40-37-34-31-28-25-22-19-16-13-10-7-3)63-56(59)51-48-45-42-39-36-33-30-27-24-21-18-15-12-9-6-2/h28,31,53-54H,5-27,29-30,32-52H2,1-4H3/b31-28-

Upstream product

• 112-77-6 (Z)-9-octadecenoyl chloride 
• 3443-84-3 2-Oleoylglycerol 
• 112-76-5 Stearoyl chloride 
• 504-40-5 1,3-distearoylglycerol 
• 39202-30-7 2-chloro-1-(chloromethyl)ethyloleate 
• 3507-99-1 silver⁽¹⁺⁾ stearate 
• 822-16-2 sodium stearate 
• 88879-60-1 tris(decyl)methylammonium stearate 
• 112-80-1 cis-Octadecenoic acid 
• 122-32-7 trioleoylglycerol 
• 10564-36-0 cis-5-oleoyloxy-2-phenyl-[1,3]dioxane 
• 555-43-1 glycerol tristearate 
• 112-79-8 Elaidic Acid 
• 57-11-4 stearic acid 

Relevant articles and documents

Natural oil metathesis compositions and methods

A metathesized natural oil composition comprising (i) a mixture olefins and/or esters, or (ii) a metathesized natural oil, is disclosed. The metathesized natural oil composition has a number average molecular weight in the range from about 100 g/mol to about 150,000 g/mol, a weight average molecular weight in the range from about 1,000 g/mol to about 100,000 g/mol, a z-average molecular weight in the range from about 5,000 g/mol to about 1,000,000 g/mol, and a polydispersity index of about 1 to about 20. The metathesized natural oil composition is metathesized at least once.

Enzymatic interesterification of triolein and tristearin: Chemical structure and differential scanning calorimetric analysis of the products

The structural composition and thermal properties of the products of enzymatic interesterification of triolein and tristearin were investigated. The biocatalyst for the reaction was an immobilized Candida antarctica lipase, SP435. Enzyme load of 10% (w/w reactants) produced 72% of desired total products. Oleoyl-distearoyl triglycerides (SSO, OSS) had higher melting points than dioleoyl-stearoyl triglycerides (OOS, SOO) because the sample contained larger amounts of stearic acid than oleic acid residues. SOS and OSO were hardly produced (0.2 to 1.2%), which indicates that SP435 acted as a nonspecific lipase when catalyzing the interesterification of triolein and tristearin. The maximal yield of OSS and SSO (46.9%) was achieved with a 1:2 mole ratio of triolein to tristearin. As the proportion of tristearin was increased, the production of SOO and OOS decreased, the melting profile of the interesterified triglycerides shifted toward higher melting forms, and the solid fat content increased, indicating formation of hard fats.