Tripetroselaidin (CAS 35017-28-8)

Tripetroselaidin is a triglyceride molecule formed by the esterification of glycerol with three molecules of petroselaidic acid, a monounsaturated fatty acid that is structurally similar to oleic acid but with a trans configuration at the double bond. This particular structure makes tripetroselaidin a focal point in research areas concerned with the physical properties of trans fats, especially in terms of their impact on lipid behavior in non-biological systems. The trans configuration of the fatty acids in tripetroselaidin affects its melting point and solidification properties, which are crucial for understanding the material characteristics of fats in food science and industrial applications. Researchers utilize tripetroselaidin to study the crystallization process, thermal behavior, and polymorphism of lipids, which are essential for optimizing the texture and stability of edible products and formulating industrial materials like lubricants and coatings. Additionally, the presence of trans fats in this triglyceride makes it a valuable model for investigating the dynamics of lipid membranes and the interactions within lipid bilayers, providing insights that are applicable to the development of bio-based materials aimed at enhancing environmental sustainability and performance in a variety of applications.