Trielaidin is primarily used in the study of lipid crystallization and its behavior in various conditions. It serves as a model compound in research to understand the physical properties and phase transitions of fats, which is crucial in the food industry for developing products with desired textures and melting points. Additionally, it is utilized in the production of margarine and shortening to improve consistency and stability. In the field of materials science, trielaidin is investigated for its potential in creating bio-based polymers and coatings. Its role in medical research includes studying lipid metabolism and related disorders, providing insights into cardiovascular health and other conditions influenced by fat processing in the body.