1,3-Distearoyl-2-oleoyl glycerol (TG(18:0/18:1/18:0)) is a triglyceride that can be isolated from native fats such as such as kokum, shea butter and mango kernel fat. 1,3-Distearoyl-2-oleoyl glycerol is widely used in the chocolate industry as a cocoa butter modifier and an anti-blooming agent.
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