Discovery of gene that determines cocoa butter melting point to have far-reaching effects
Monday, April 20, 2015 - 19:30
in Health & Medicine
Cacao seeds after harvest. A mixture of lipids called cocoa butter makes up about half of each seed. The discovery of a gene involved in determining the melting point of cocoa butter -- a critical attribute of the substance widely used in foods and pharmaceuticals -- will likely lead to new and improved products, according to researchers in Penn State's College of Agricultural Sciences.