Polymorphs manufacturing factors

The manufacturing factors that may be affected by the choice of a particular polymorphic form include granulation, milling and compression, stability (particularly for semisolid forms), amount of dose delivered in metered inhalers, crystallization from different solvents at different speeds and temperature, precipitation, concentration or evaporation, crystallization from the melt, grinding and compression, lyophilization, and spray drying. In the manufacturing processing, crystallization is a major problem and it can be avoided by a careful study of polymorphic transition, particularly in supercritical fluids. 

The complexity of chocolate manufacture arises from the polymorphic nature of its constituent fats, which can come in at least five crystal forms, each with an individual melting point. Cocoa butter is chemically a multicomponent mixture of triglycerides and trace compounds (Davis and Dimick 1986). Approximately 85% of the composition consists of just three triglycerides POP ( 20%), POS ( 40%) and SOS ( 25%), where palmitic (P), oleic (O) and stearic (S) are the fatty acids attached to the glycerol base. The precise composition depends on factors such as growing conditions and therefore can vary between batches, especially from different geographic regions (Chaiseri and Dimick 1989). 

The purity of rare earth oxides is an important factor for the reliability on the characterization of their basic properties. In some earlier works, the presence of impurities in the oxides led to erroneous determinations of stmcture and polymorphism. However, due to development of effective separation technologies such as liquid/liquid extraction and precipitation/crystallization purification processes, high purity rare earth oxides can now be easily supplied for higher reliability studies as well as industrial manufacturing. 

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