Cocoa Butter Biosynthesis Cocoa Seed Diacylglycerol Acyltransferase: Studies on the Microsomal Bound Enzyme
Triacylglycerols make up about 96% of mature cocoa (Theobroma cacao) seed lipid, more than half the seed dry weight, and thus are the major storage products of the seed. These storage products are a mixture of glycerol esters of oleic, palmitic, stearic, and much smaller amounts of linoleic acid. The collection of esters is called cocoa butter, a solid fat, and, at more than $4 a pound, is the most expensive edible fat in the world. Annual world production of cocoa butter is more than 2 billion pounds.
KeywordsCocoa Butter Theobroma Cacao Seed Lipid Annual World Production Cocoa Seed
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