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What is Triolein?

Feb 18，2020

Triolein is a symmetrical triglyceride derived from glycerol and three units of the unsaturated fatty acid oleic acid. Most triglycerides are unsymmetrical, being derived from mixtures of fatty acids. Triolein represents 4-30% of olive oil. Triolein is also known as glyceryl trioleate and is one of the two components of Lorenzo's oil [1]. Triolein could influence the cell membrane and subsequently improve the gene transfer into the target cells [2].

Triolein can be used as a textile finishing agent in textile industry, also used as additive in pigment grind. In pharm industry, it is used as an ointment, emulsifiable paste, suppository, lotion, emulsifier in air agent, stabilizing agent, lubricating agent, antifoaming agents. In food industry, it has the function as emulsify, disperse, defoaming, blister, antistaling of starch and control fat agglutination, usually used as an agent in candy, ice cream, cookie and bread. When triolein is used in beverage, could avoid ester to float, and avoid protein to sink, therefore to improve stability. When used in bread, cookie, could improve organization structure, increase volume, antistaling, prolongs warranty validity [3].

Triolen is widely used as the ingredients in cosmetics (figure 1). Triolein has oleic acid in its structure, which is very beneficial for the skin. It is a skin-conditioning agent because it moisturizes the skin and forms a film over the skin. It can be used as a viscosity controlling agent, helps provide the desirable viscosity for a product, so it is used in body care, skin care and hair care products, toiletries, makeup products, and decorative cosmetics [4].

Figure 1 Applications of Triolen in cosmetics

The Cosmetic Ingredient Review (CIR) Expert Panel found that dermal application of triolein was not associated with significant irritation, and no evidence of sensitization or photosensitization was observed. Ocular exposures were found to be only mildly irritating to eyes. Triolein has not been found to be genotoxic in a number of in vitro and in vitro assay systems. The CIR Expert Panel also noted that metabolism data indicated that triolein followed the same metabolic pathways as fats in food. They were split into monoglycerides, free fatty acids, and glycerol, all of which were absorbed into the intestinal mucosa and metabolized further. Therefore, oral exposure to these compounds was not found to be a concern [5].

References

[1] https://www.molbase.com/moldata/48214.html

[2] https://www.sciencedirect.com/topics/chemistry/triolein

[3] https://www.alfa.com/en/catalog/J62419/

[4] https://www.lesielle.com/int/en/triolein-746

[5] https://www.chemicalbook.com/ChemicalProductProperty_EN_CB2715065.htm

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