Nut butters and flour-based confections are prone to oil migration and syneresis over time. Preventing this degradation ensures texture stability and extended shelf life in ambient storage.

High concentrations of collagen often lead to undesirable texture and structural collapse in baked goods. Maintaining cohesive matrix stability while achieving high protein density provides a functional nutritional advantage.

Lipid-based confectionery structures often suffer from fat bloom or melting at ambient temperatures. Preventing structural collapse ensures product integrity and consumer appeal during storage.

The keywords highlight a vulnerability to heat and humidity which leads to texture loss or flavor spoilage. Preventing this degradation ensures product integrity during storage and distribution.