Unstable gas bubble distribution leads to texture loss and physical degradation. Maintaining structural integrity prevents product shrinkage and poor mouthfeel.

Lipid-based food coatings often suffer from poor release characteristics and high saturated fat content. Reducing oiling-out and improving release properties prevents undesirable texture and nutritional profiles in frozen products.

Excessive sugar levels in confectionery and frozen desserts lead to poor nutritional profiles and undesirable sensory properties. Reducing sugar while maintaining structural integrity and mouthfeel addresses consumer health demands and regulatory constraints.

Lipid transfer between layers causes structural softening and surface blooming. Preventing this degradation maintains texture and visual shelf-life stability.