Lecture 5
Lecture 5
INSULIN
Insoluble complex
• Cocoa butter
-the main solid fat in chocolate, can crystallize into six polymorphs.
-The form that predominates in the best-tasting chocolate is form V(This
polymorph also makes the chocolate look glossy and melts in the mouth).
Phase transition: the process of transformation of one polymorph into another, which may also
occur on storage or during processing.
Stable polymorph: it has low free energy, low solubility and high melting point.
Metastable polymorph: it is less stable with higher solubility and bioavailability and lower melting
point.
• phase transformation from unstable form to more stable polymorph can cause
changes in crystal size and caking.
• crystal growth as a result of phase transformation can cause grittiness.
• changes in polymorphic forms could cause product with different and
unacceptable melting characteristic (failure to melt after administration or premature melting during
storage). e.g. theobroma oil “suppositories base”.
What is pseudomorphs?