On the basis of high-resolution synchrotron powder diffraction data, crystal structures have been solved for 1,3-distearoyl-2-oleoylglycerol, a major cis- mono-unsaturated triglyceride fraction of cocoa butter, and cocoa butter itself in the β(V) phase. The latter implies that in fact a crystal structure model of chocolate in the β(V) phase has been obtained. The results clarify the metastability of the β(V) phase and explain why fat bloom may develop on β(V)-type chocolate that has been stored at temperatures that are too high.
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Peschar et al. (2004) studied this question.
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