Unlike many fats and oils, the cocoa butter used to make chocolate is remarkably uniform in composition. All triacylglycerols contain oleic acid esterified to the 2" OH group of glycerol, and either palmitic acid or stearic acid esterified 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 esterified to the 2" OH group of glycerol, and either palmitic acid or stearic acid esterified to the 1° OH groups. Draw the structures of two possible triacylglycerols that compose cocoa butter.
Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
Section: Chapter Questions
Problem 1P
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Transcribed Image Text:Unlike many fats and oils, the cocoa butter used to make chocolate is
remarkably uniform in composition. All triacylglycerols contain oleic acid esterified to the 2" OH
group of glycerol, and either palmitic acid or stearic acid esterified to the 1° OH groups. Draw the
structures of two possible triacylglycerols that compose cocoa butter.
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