Inefficient enzymatic transformation of starch into specific cyclic oligosaccharides limits industrial output. Improving conversion rates reduces raw material waste and processing time.

Mechanical instability and poor texture retention during thermal processing or extrusion. Maintaining structural cohesion prevents product disintegration and improves consumer sensory experience.

Hygroscopic degradation and clumping in powdered consumables lead to poor shelf stability and inconsistent dosing. Preventing moisture-induced physical changes ensures product flowability and potency retention.