Fruit components in processed desserts suffer from syneresis and texture loss during storage. Preventing structural breakdown maintains product integrity and consumer appeal.

High caloric content in lipid-based food phases leads to negative health outcomes and limits consumer intake. Reducing energy density while maintaining structural integrity provides a competitive nutritional advantage.

Inconsistent flavor development and off-note formation during dairy-based chocolate processing. Controlling chemical precursors prevents sensory degradation and ensures consistent consumer acceptance.

Lipid components in food matrices often migrate between layers or melt at ambient temperatures, causing structural instability and surface defects. Preventing this movement maintains product integrity and shelf stability.