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| Advances in the preparation of cocoa butter equivalent |
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| DOI： |
| KeyWord:cocoa butter equivalent raw oil oleaginous microorganisms fermentation method |
| FundProject:河南省高等学校重点科研项目计划（23A550002） |
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| Abstract: |
| Cocoa butter equivalent（CBE）is an important lipid intended for confectionery, which can be obtained by physical compounding or enzymatic transesterification. In recent years, microbial fermentation method for the preparation of CBE has become a new research hotspot, and various microbial lipid production strategies have been applied to improve the yield of CBE, such as chemical mutagenesis or genetic engineering. In order to provide reference for the production of CBE, the research and application of traditional CBE preparation method (physical compounding and enzymatic transesterification) and new method (microbial fermentation) were summarized from the two aspects of raw oil source and research status of preparation method. Microbial fermentation method is more in line with the needs of green, healthy and low-carbon development, which can provide a new idea for the preparation of CBE, but also be conducive to promoting the industrial application of CBE, and has potential development advantages. |
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