2410-29-9

Basic information

• Product Name: 1,3-dioleoyl-2-stearoylglycerol
• Synonyms: 1,3-dioleoyl-2-stearoylglycerol;1,3-Di(cis-9-octadecenoyl)-2-octadecanoylglycerol;KGSBKZXRGYMKBT-RZEXXKRKSA-N
• CAS NO: 2410-29-9
• Molecular Formula: C₅₇H₁₀₆O₆
• Molecular Weight: 887.45
• Mol File: 2410-29-9.mol
• Article Data: 1

Chemical Properties

• Boiling Point: 819.5°Cat760mmHg
• Flash Point: 302.5°C
• Appearance: /
• Density: 0.917g/cm³
• Storage Temp.: -20°C
• CAS DataBase Reference: 1,3-dioleoyl-2-stearoylglycerol(CAS DataBase Reference)
• NIST Chemistry Reference: 1,3-dioleoyl-2-stearoylglycerol(2410-29-9)
• EPA Substance Registry System: 1,3-dioleoyl-2-stearoylglycerol(2410-29-9)

Safety Data

• Hazardous Substances Data: 2410-29-9(Hazardous Substances Data)

Usage

Uses

1,3-Dioleoyl-2-stearoylglycerol is a triglyceride found in various natural sources such as coconut oil, palm oil, rice bran oil, sunflower oil and sesame oil.

Upstream product

• 111-03-5 1-monooleoyl glycerol 
• 555-43-1 glycerol tristearate 
• 122-32-7 trioleoylglycerol 

Relevant articles and documents

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.