Triolein

A triglyceride of glycerol esterified with three molecules of oleic acid (9-octadecenoic acid) — also called glyceryl trioleate. A natural component of fats and oils, triolein is abundant in olive oil and high-oleic varieties; it is used in the food industry in stabilizers and as a solvent for flavourings and fat-soluble vitamins. Its monounsaturated character confers good oxidative stability relative to polyunsaturated oils, suiting it to frying and long-shelf-life products. As a defined single triglyceride, triolein also serves research and formulation as a model compound representing the oleic-rich fraction of edible oils.