The cluster addresses the physiological distress and ethanol-induced side effects associated with traditional fermented beverages. Reducing metabolic strain while maintaining shelf stability creates a functional health advantage for consumers.

Aerated and plant-based yogurt matrices suffer from phase separation and foam collapse when stored without refrigeration. Maintaining a stable whipped texture at room temperature enables broader distribution and longer shelf life.

The keywords focus on microencapsulation and embedding particles specifically for yogurt applications. This indicates a need to protect sensitive bioactive ingredients from degradation during processing and digestion.