Glycerol trioleate , CP,60.0% , 122-32-7

Synonym(s):
Triolein;Glyceryl trioleate;Glycerol trioleate;Glycerol triolein;Glyceryl trioleate solution

CAS NO.：122-32-7

Empirical Formula: C57H104O6

Molecular Weight: 885.43

MDL number: MFCD00137563

EINECS: 204-534-7

PRODUCT Properties

• Melting point: -5,5°C
• Boiling point: 235-240 °C18 mm Hg(lit.)
• Density: 0.91 g/mL(lit.)
• Pour Point: -16
• refractive index: n20/D 1.470
• Flash point: 330 °C
• storage temp.: -20°C
• solubility: chloroform: 0.1 g/mL, clear, colorless
• form: Liquid
• color: Clear Pale Yellow
• Merck: 14,9732
• BRN: 1718692
• Dielectric constant: 3.2（26℃）
• Stability: Stability Stable, but air and light sensitive. Incompatible with strong oxidizing agents.
• LogP: 23.444 (est)

Description and Uses

1,2,3-Trioleoyl glycerol is a triacylglycerol that contains oleic acid (Item Nos. 90260 | 24659) at the sn-1, sn-2, and sn-3 positions. It inhibits oxidized LDL-induced decreases in cell viability and superoxide dismutase (SOD) and glutathione peroxidase (GPX) activities and increases in apoptosis in endothelial cells when used at a concentration of 10 μM. 1,2,3-Trioleoyl glycerol has been found in sunflower, corn, and extra virgin olive oils. It has been used as a standard for the quantification of triacylglycerols in extra virgin olive oil by high temperature gas chromatography-(ionic trap)mass spectrometry (HTGC-(IT)MS). 1,2,3-Trioleoyl glycerol is a major component of Lorenzo''s oil.

Glycerol trioleate can be used as an emulsifier, also as creams, lotions and lipsticks matrix. Used as textile finishing agent in textile industry, also used as additive in pigment grind. In pharm industry, used as ointment, emulsifiable paste, suppository, lotion, emulsifier in air agent, stabilizing agent, lubricating agent, antifoaming agents. In food industry, it has the function as emulsify, disperse, defoaming, blister, antistaling of starch and control fat agglutination, usually used as agent in candy, ice cream, cookie and bread. When used in beverage, could avoid ester to float, and avoid protein to sink, therefore to improve stability. When used in bread, cookie , could improve organization structure, increase volume, antistaling, prolong warranty validity.

Safety

• Symbol(GHS): GHS02,GHS07
• Signal word: Danger
• Hazard statements: H225-H302+H312+H332
• Precautionary statements: P210-P280
• Hazard Codes: F,Xn
• Risk Statements: 11-20/21/22-53
• Safety Statements: 24/25-39-26
• RIDADR: UN 1282 3/PG 2
• WGK Germany: -
• RTECS: RG1936500
• F: 10-23
• TSCA: Yes
• HS Code: 29161500