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
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Chapter1: Biochemistry: An Evolving Science
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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 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.
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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