The inclusion of diverse particulates like fruit slurry, walnut powder, and dairy components in frozen states leads to sedimentation and ice crystal growth. Preventing phase instability ensures a smooth texture and uniform flavor distribution in complex beverage matrices.

Bioactive compounds in medicinal herbs often degrade or lose efficacy during the freezing and storage cycles of frozen beverages. Maintaining the structural integrity and potency of these specific homologous ingredients ensures functional delivery to the consumer.