Cocoa butter, a chemically simple fat, has three major components: POS, POP, and SOS (using the notation defined in section ).
This form of cocoa butter lies close to the eutectic composition for the tempered system of the three triglycerides POS, POP, and SOS, explaining the sharpness of the melting process of dark chocolate.
However, POP, POS and SOS are not among the major TAG forms in yeast.
Therefore, CB-like lipids (CBL, which are composed of POP, POS and SOS) are in great demand.
Therefore, finding new sustainable sources for CB ingredients, such as CB-like lipids (CBL, which are composed of POP, POS and SOS), is of interest.
Though C16:0, C16:1, C18 0 and C18 1 are the four main fatty acids in the total fatty acid composition of S. cerevisiae (Khoomrung et al. 2012), only small amounts of CBL (POP, POS, SOS) have been identified among the TAGs in wild-type S. cerevisiae cells (Ejsing et al. 2009), suggesting that its GPAT, LPAT and DGAT enzymes might not be optimal for CBL production.
Cloud POS changes how businesses acquire their POS.
Concerning CBL TAGs, potential POP (C16:0, C18 1, C16:0) and potential POS (C16:0, C18 1, C18 0), YJ-111, -121 and -221 displayed differences compared with YJ0; the proportion of potential POP in YJ-111, -121 and -221 increased by 185, 197 and 177%, respectively, while the proportion of potential POS increased by 183, 222 and 187%, respectively (Fig. 6).
Cocoa butter (CB) extracted from cocoa beans mainly consists of three different kinds of triacylglycerols (TAGs), 1,3-dipalmitoyl-2-oleoyl-glycerol (POP, C16:0–C1-palmitoyl-3-stearoyl-2-oleoyl-glyceroleoyl-glycerol (POS, C16:0–C18:1–C18:0) and 1,3-distearoyl-2-oleoyl-glycerol (SOS, C18 0 C18 1 C18 0), but CB supply is limited.
Cocoa butter (CB) extracted from cocoa seeds (Theobroma cacao) mainly contains three different kinds of triacylglycerols (TAGs)—1,3-dipalmitoyl-2-oleoyl-glycerol (POP, C16:0–C1-palmitoyl-3-stearoyl-2-oleoyl-glyceroleoyl-glycerol (POS, C16:0–C18:1–C18:0) and 1,3-distearoyl-2-oleoyl-glycerol (SOS, C18 0 C18 1 C18 0), which are composed of C16 and C18 fatty acids (Jahurul et al. 2013).
