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About This Item
Linear Formula:
[CH3(CH2)16COOCH2]2CHOCO(CH2)16CH3
CAS Number:
Molecular Weight:
891.48
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
209-097-6
Beilstein/REAXYS Number:
1718456
MDL number:
grade
technical
Quality Level
form
powder
functional group
ester
SMILES string
CCCCCCCCCCCCCCCCCC(=O)OCC(COC(=O)CCCCCCCCCCCCCCCCC)OC(=O)CCCCCCCCCCCCCCCCC
InChI
1S/C57H110O6/c1-4-7-10-13-16-19-22-25-28-31-34-37-40-43-46-49-55(58)61-52-54(63-57(60)51-48-45-42-39-36-33-30-27-24-21-18-15-12-9-6-3)53-62-56(59)50-47-44-41-38-35-32-29-26-23-20-17-14-11-8-5-2/h54H,4-53H2,1-3H3
InChI key
DCXXMTOCNZCJGO-UHFFFAOYSA-N
Other Notes
Glycerole triester of fatty acids; mainly palmitic acid and stearic acid.
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Storage Class
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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S Saadi et al.
Journal of food science, 76(1), C21-C30 (2011-05-04)
The ability of palm oil (PO) to crystallize as beta prime polymorph has made it an attractive option for the production of margarine fat (MF). Palm stearin (PS) expresses similar crystallization behavior and is considered one of the best substitutes
Franco Pattarino et al.
International journal of pharmaceutics, 473(1-2), 87-94 (2014-06-28)
The work is aimed at investigating the polymorphism and the phase transition kinetics of binary lipid mixtures with potential application in controlled drug delivery. The lipid systems, constituted of glyceryl tristearate (GTS) added with different amounts (1.0-7.5% w/w) of a
N A M Yanty et al.
Journal of oleo science, 60(7), 333-338 (2011-06-28)
Lard being an edible fat could be used in different forms in food systems. In this study, composition and thermal analysis of lard stearin (LS) and lard olein (LO) were undertaken to determine some common parameters which would enable their
Global Trade Item Number
| SKU | GTIN |
|---|---|
| 69498-1KG-F | 04061825592626 |
| 69498-250G-F | 04061832779034 |