TRIPALMITIN

Tripalmitin, also known as Palmitin or 1,2,3-Tripalmitoyl glycerol, comes from the fatty acid palmitic acid and is a triacylglycerol that contains palmitic acid at the sn-1, sn-2, and sn-3 positions and has been found in palm oil. 
Tripalmitin inhibits glucose-stimulated insulin secretion and reduces viability of INS1 cells in a concentration-dependent manner. 
Tripalmitins are elevated by greater than 5-fold in a rat model of diabetes induced by streptozotocin. 

CAS Number: 555-44-2
Molecular Formula: C51H98O6
Molecular Weight: 807.32
EINECS Number: 209-098-1

Synonyms:Tripalmitin, Glycerol tripalmitate, Glyceryl tripalmitate, Tripalmitoylglycerol, Palmitic triglyceride, Tripalmitate, Triglyceryl palmitate, Glyceryl trihexadecanoate, Hexadecanoic acid, 1,2,3-propanetriyl ester, Palmitic acid triglycerin ester, tripalmitina, tripalmitine, 1,2,3-trihexadecanoyl-sn-glycerol, 2,3-di(hexadecanoyloxy)propyl hexadecanoate, 1,2,3-Propanetriol trihexadecanoate, Hexadecanoic acid, 1,1',1''-(1,2,3-propanetriyl) ester, TG(16:0/16:0/16:0), 1,2,3-propanetriyl trihexadecanoate, Tripalmitoyl glycerol, tripalmitinum, tripalmitylglycerol, glycero-tripalmitate, Palmitic acid triglyceride, Propane-1,2,3-triyl tripalmitate, Tripalmitin [INN], Glycerin tripalmitate, Palmitin, tri-, 1,2,3-trihexadecanoyl-glycerol, propane-1,2,3-triyl trihexadecanoate, 1,3-bis(hexadecanoyloxy)propan-2-yl hexadecanoate, 1,2,3-trihexadecanoylglycerol, Triglyceride PPP, Glyceryltripalmitate, trihexadecanoylglycerol, PALMITIN;TRIPALMITIN(RG);Glyceryl tripalmitate,Glycerol tripalmitate, Tripalmitin;Tripalmitin 100mg [555-44-2];TRIHEXADECANOIN;TRIPALMITIN;1,2,3-propanetriyltri(hexadecanoate);1,2,3-tris-hexadecanoyloxy-propane

Tripalmitin has been used to form the lipid matrices of etoposide-incorporated nanoparticles. 
Formulations containing Tripalmitin have been used in cosmetic products as thickening and skin-conditioning agents.
Tripalmitin is a triglyceride derived from the fatty acid palmitic acid.

Tripalmitin is a triglyceride composed of glycerol esterified with three palmitic acid molecules, widely found in animal fats and vegetable oils and used in food, cosmetic, and pharmaceutical applications.
Tripalmitins chemical formula is C₅₁H₉₈O₆.
Tripalmitin belongs to the class of neutral lipids (triacylglycerols).

Chemically, Tripalmitin consists of a glycerol backbone linked to three saturated fatty acid chains (palmitic acid, C16:0).
Tripalmitin contains ester functional groups.
This structure gives it hydrophobic and lipid-like properties.

Tripalmitin appears as a white, waxy solid at room temperature.
It is insoluble in water but soluble in organic solvents and oils.
Tripalmitin has a neutral odor and taste.

Tripalmitin exhibits high melting point and solid fat characteristics due to its fully saturated structure.
Tripalmitin forms crystalline structures.
This contributes to firmness in fat systems.

Tripalmitinis chemically stable and resistant to oxidation compared to unsaturated fats.
Tripalmitin has good shelf stability.
This makes it suitable for various formulations.

Tripalmitin functions as an energy storage molecule in biological systems.
It can be metabolized to release energy.
This is important in nutrition and metabolism.

Tripalmitin is used in food, cosmetics, and pharmaceuticals as a structuring and emollient agent.
It helps provide texture and stability.
Tripalmitin is best described as a stable, saturated triglyceride used for energy storage and as a structuring agent, especially in lipid-based systems.

Tripalmitin exhibits strong van der Waals interactions between its long hydrocarbon chains, leading to dense molecular packing.
This contributes to its rigidity and solid-state structure.
Tripalmitin forms well-defined crystalline domains.

Tripalmitin shows poor solubility in polar solvents but excellent compatibility with nonpolar systems, such as oils and waxes.
Tripalmitin readily blends with other lipids.
This is important in formulation design.

Tripalmitin plays a role in fat crystallization behavior in multi-component lipid systems.
It can influence hardness and melting profiles.
This is critical in food and cosmetic applications.

Tripalmitin contributes to controlled release properties in lipid-based matrices.
Active compounds can be embedded within its structure.
This supports pharmaceutical delivery systems.

The material has low chemical reactivity under normal conditions, making it suitable for stable formulations.
It does not easily degrade.
Tripalmitin can influence sensory properties such as texture and mouthfeel in food systems.

Melting point: 66–68 °C
Boiling point: bp 310–320°
Density: 0.8752 g/cm³ (70 ºC)
refractive index: nD80 1.43807
storage temp.: -20°C
solubility: Chloroform (Sparingly), Ethyl Acetate (Slightly), Hexanes (Very Slightly)
form: Fine Crystalline Powder
color: White to almost white
biological source: synthetic (organic)
Merck: 14,9736
BRN: 1811188
Cosmetics Ingredients Functions: SKIN CONDITIONING; VISCOSITY CONTROLLING
InChIKey: PVNIQBQSYATKKL-UHFFFAOYSA-N
SMILES: CCCCCCCCCCCCCCCC(=O)OCC(COC(=O)CCCCCCCCCCCCCCC)OC(=O)CCCCCCCCCCCCCCC
LogP: 21.615 (est)

Tripalmitin is a triglyceride obtained by formal acylation of the three hydroxy groups of glycerol by palmitic (hexadecanoic) acid. It is functionally related to a hexadecanoic acid.
Tripalmitin is a fully saturated triglyceride, meaning all three fatty acid chains contain no double bonds.
This allows tight molecular packing.

Tripalmitin results in a solid, crystalline structure.
The compound exhibits a relatively high melting point (~65–66 °C).
It remains solid at room temperature.

This makes it useful in solid fat systems.
Tripalmitin can form different polymorphic crystal forms (α, β′, β).
These forms influence texture and stability.

They are important in food and material science.
It shows low susceptibility to oxidative degradation due to the absence of unsaturation.
This improves shelf life.

Tripalmitin is more stable than unsaturated triglycerides.
Tripalmitin is hydrophobic and nonpolar, with no affinity for water.
It forms lipid phases instead of aqueous solutions.

This is typical for fats and oils.
The compound can undergo hydrolysis (lipolysis) to produce glycerol and palmitic acid.
This occurs enzymatically or chemically.

Tripalmitin is important in digestion and processing.
Tripalmitin contributes to texture, hardness, and consistency in formulations.
It helps create solid or semi-solid structures.

This is valuable in food and cosmetics.
Tripalmitin is often used as a model compound in lipid research.
It helps study crystallization and melting behavior.

This supports scientific understanding.
Tripalmitin is a stable, saturated triglyceride with defined crystallization and thermal behavior, widely used in lipid science and formulation systems requiring solid fat structure.
It is often blended with other triglycerides to tailor melting behavior and consistency.

This allows control over physical properties.
Tripalmitin supports formulation flexibility.
Because of its predictable structure, it is used in thermal and phase transition studies of lipids.

It provides consistent behavior under heating and cooling.
This aids research and development.
Tripalmitin is a highly stable, hydrophobic lipid with strong structuring, crystallization, and compatibility properties, making it valuable in food, cosmetic, pharmaceutical, and research applications.

Uses:
Tripalmitin is a triglyceride derived from Palmitic Acid (P144500), a common fatty acid found in plants and animals. 
Tripalmitin is used in the preparation of solid lipid particles for oral delivery of drugs.
Tripalmitin is widely used in food products as a structuring fat.

Tripalmitin contributes to firmness, texture, and mouthfeel in products such as chocolate and confectionery.
This improves product consistency.
In chocolate and confectionery systems, it plays a role in fat crystallization and polymorphism control.

Tripalmitin helps achieve desired hardness and snap.
This enhances product quality.

Tripalmitin is used in cosmetics and personal-care products as an emollient and structuring agent.
It improves skin feel and product texture.
This enhances formulation performance.

In pharmaceutical formulations, it is used in lipid-based drug delivery systems.
It helps encapsulate active ingredients.
This supports controlled release.

Tripalmitin is applied in ointment and cream bases to provide consistency and stability.
It forms semi-solid structures.
This improves application properties.

Tripalmitin is used in nutritional products as a source of lipids and energy.
It contributes to caloric content.
This supports dietary formulations.

In processed foods, it helps stabilize fat blends and prevent phase separation.
Tripalmitin contributes to uniform texture.
This improves shelf life.

Tripalmitin is used in lipsticks and solid cosmetic sticks to maintain shape and firmness.
It enhances structural integrity.
This improves product usability.

Tripalmitin is also used in research and analytical studies as a model lipid compound.
Tripalmitin helps study crystallization and thermal behavior.
Tripalmitin is used wherever solid fat structure, texture control, stability, and lipid-based delivery are required across food, cosmetic, pharmaceutical, and research applications.

Tripalmitin is used in bakery and processed food formulations to improve texture and structural stability.
It contributes to firmness in fat-based systems.
This enhances product quality.

In infant formula and specialized nutrition, it may be included as a lipid component.
Tripalmitin provides a source of saturated fatty acids.
This supports controlled nutritional composition.

Tripalmitin is applied in suppositories and solid pharmaceutical dosage forms as a lipid base.
It helps maintain structure and controlled melting.
This supports drug delivery.

Tripalmitin is used in microencapsulation systems as a carrier for active ingredients.
It protects sensitive compounds.
This improves stability and shelf life.

In coatings for food and pharmaceuticals, it functions as a barrier material.
Tripalmitin reduces moisture transfer and oxidation.
This enhances product stability.

It is applied in wax-like formulations and specialty materials where solid lipid structure is needed.
It provides rigidity and consistency.
This supports industrial uses.

Tripalmitin is used in fat blends and margarine-type products to adjust melting behavior and hardness.
It helps tailor spreadability and texture.
This improves formulation control.

In lipid-based controlled-release systems, it regulates release of active substances over time.
It forms stable matrices.
This enhances performance.

Tripalmitin is also used in laboratory and material science studies to investigate lipid crystallization and phase transitions.
It provides a well-defined system.
Tripalmitin is used wherever solid lipid structuring, controlled release, stability, and texture modification are required across food, pharmaceutical, cosmetic, and research applications.

Safety Profile:
Tripalmitin is generally considered to have low hazard potential, as it is a naturally occurring triglyceride found in fats and oils.
It is widely regarded as safe under normal use conditions.
However, basic handling precautions are still recommended in industrial settings.

Skin contact is typically non-irritating, but prolonged exposure to melted material may cause mild irritation in sensitive individuals.
Tripalmitin is generally well tolerated.
Basic protective measures are sufficient.

Eye contact may cause mild mechanical irritation, especially if particles or hot material enter the eye.
Symptoms can include redness and discomfort.
Eyes should be rinsed with water if exposure occurs.

Inhalation risk is generally low, but dust from powdered forms may cause mild respiratory irritation.
Symptoms can include coughing or throat irritation.
Adequate ventilation is recommended.

Ingestion is considered safe at normal dietary levels, as it is a common dietary fat.
Excessive intake may contribute to caloric overload.
It is not toxic under typical conditions.

Tripalmitin is not highly flammable, but like other fats, it can burn when exposed to high temperatures.
Heated material may pose a fire risk.
Standard fire safety precautions should be followed.

Tripalmitin is chemically stable under normal conditions, but may decompose under strong heat to produce carbon oxides and irritating fumes.
Overheating should be avoided.
Proper temperature control is important.