Depiction of 2-oleic acid-1,3-saturated fatty acid triacylglycerols intended for cocoa butter equivalents from Rhodosporidium toruloides.

Cocoa butter equivalent (CBE) serves as a viable substitute for cocoa butter (CB) in the confectionary industry. In this study, four types of CBE were produced via fermentation of Rhodosporidium toruloides and systematically characterized. Fatty acid analysis revealed similarities in both total and sn-2 fatty acid composition compared to cocoa butter.