Sustainable industrial crop-based strategies for cocoa butter substitutes: advances in plant, microbial, and lipid engineering
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Cocoa butter (CB) is the defining lipid of chocolate, valued for its unique triacylglycerol (TAG) composition and polymorphic behaviour that confer gloss, snap, and rapid melt-in-mouth properties. Increasing volatility in cocoa (Theobroma cacao) supply, driven... ...
