Large or irregular ice crystals cause gritty texture and structural instability in frozen food products. Controlling crystal morphology ensures smooth mouthfeel and maintains the integrity of bioactive ingredients during storage.

The inclusion of fruit slurries and nut powders in frozen beverages often leads to undesirable ice crystal growth and phase separation. Preventing these structural changes ensures consistent mouthfeel and shelf stability.

Fluctuating temperatures during storage cause ice crystals to enlarge and coalesce, leading to a gritty texture. Preventing this degradation maintains the smooth mouthfeel and structural integrity of frozen chocolate products.