Mengniu Dairy

Last updated January 21, 2026

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Lipid phase crystallization kinetics: Mengniu DairyRecent Research Landscape

The technical lever is the engineering of high-fat matrices and lipid coatings to maintain structural integrity in frozen states. This controls mouthfeel and moisture migration in multi-component frozen confections.

What technical problems is Mengniu Dairy addressing in Lipid phase crystallization kinetics?

Unstable frozen emulsion texture

(5)evidences

Large ice crystals cause gritty textures and structural instability in high-fat and fruit-based frozen systems. Controlling crystallization kinetics ensures smooth mouthfeel and prolonged shelf life.

Moisture induced coating degradation

(4)evidences

The keywords focus on multi-component frozen and dried foods where moisture migration between layers causes texture loss. Preventing structural breakdown during freeze-thaw or storage ensures product shelf-life and sensory integrity.