Affiliation:
1. College of Food Science and Engineering Henan University of Technology Zhengzhou China
2. School of Agriculture, Food and Ecosystem University of Melbourne Parkville Victoria Australia
3. New Resources Research Center Food Laboratory of Zhongyuan Luohe China
Abstract
AbstractIn the present study, various factors including carbon source, nitrogen source, Mg2+, and pH value were investigated to determine the optimal conditions for producing cocoa butter equivalent using R. toruloides. The maximum of biomass, lipid content, and lipid production were achieved at levels of 7.8 g/L, 61.0%, and 4.4 g/L, respectively. The oil from R. toruloides mainly consisted of 16:0, 18:0, and 18:1 with 18:1 dominating at the sn‐2 position, which was further confirmed by 13C NMR analysis. UPLC‐MS analysis showed that the sum of sn‐POP, sn‐POS, and sn‐SOS accounted for up to 27.11% in the triacylglycerol species of the oil produced, which allows those triacylglycerols to be further separated and isolated from other triacylglycerols and used for cocoa butter equivalent. Notably, the production of cocoa butter equivalent reached 1.13 g/L, demonstrating the scientific feasibility of producing CBE through fermentation. These findings indicate a promising future for the fermentation‐based production of cocoa butter equivalent.
Funder
Doctoral Scientific Research Start-up Foundation from Henan University of Technology