1,3-Dipalmitoyl-2-oleoyl glycerol, a triacylglycerol, incorporates palmitic acid in the sn-1 and sn-3 positions and oleic acid in the sn-2 position. This compound is present in cocoa butter, Chinese tallow butter, and the palm stearin fraction of palm oil.
1,3-Didocosanoyl-2-oleoyl glycerol, a triacylglycerol, incorporates docosanoic acid at the sn-1 and sn-3 positions and oleic acid at the sn-2 position. Present in cocoa butter, its use as a seed material in dark chocolate enhances solidification rates and inhibits fat bloom formation.
1,3-Dimyristoyl-2-oleoyl glycerol, a triacylglycerol featuring myristic acid at the sn-1 and sn-3 positions and oleic acid at the sn-2 position, is identified in date seed oil.