Unlike many fats and oils, the cocoa butter used to make chocolate is remarkably uniform in composition. All triacylglycerols contain oleic acid esteried to the 2° OH group of glycerol, and either palmitic acid or stearic acid esteried to the 1° OH groups. Draw the structures of two possible triacylglycerols that compose cocoa butter.
Unlike many fats and oils, the cocoa butter used to make chocolate is remarkably uniform in composition. All triacylglycerols contain oleic acid esteried to the 2° OH group of glycerol, and either palmitic acid or stearic acid esteried to the 1° OH groups. Draw the structures of two possible triacylglycerols that compose cocoa butter.
Introduction to General, Organic and Biochemistry
11th Edition
ISBN:9781285869759
Author:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar Torres
Publisher:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar Torres
Chapter21: Lipids
Section: Chapter Questions
Problem 21.6P
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Unlike many fats and oils, the cocoa butter used to make chocolate is remarkably uniform in composition. All triacylglycerols contain oleic acid esteried to the 2° OH group of glycerol, and either palmitic acid or stearic acid esteried to the 1° OH groups. Draw the structures of two possible triacylglycerols that compose cocoa butter.
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