1. Problem: Temperature-Driven Quality Degradation in Fat-Based Food Ingredients Cocoa butter — the defining ingredient in chocolate manufacturing — undergoes irreversible polymorphic transformation when exposed to temperature cycles during transport. Cocoa butter crystallizes in 6 polymorphic forms (Forms I-VI), with Form V (melting point 33.8°C) being the desired form for chocolate manufacturing (provides gloss, snap, and controlled melting). When transport temperatures