on first it is a complex matrix containing a continuous phase of cocoa butter with sugar and cocoa particles uniformly dispersed throughout . the driving force behind the polymprphic transition from form V toVI is attributed to triglyceride packing more specifically the"ethyl ended holes " associated with SOS causing form V to be metastable and likely and drive the transition to formV.both formV and VI are triplechain-paked b form and are crystallized in a trilinic subcell.
temperature fluctuations may increase the possibility of melt-mediated polymorphic transformation, where form dissolves in the melt and form VI crystallizes upon cooling