Liquefied dairy and analogues suffer from physical instability where fats and solids uncouple from the liquid phase. Preventing this degradation ensures shelf-life and consistent texture.

Heat treatment causes divalent cations to trigger uncontrolled protein clustering and sedimentation. Preventing this degradation maintains beverage homogeneity and shelf-life.

Plant-based pastes often suffer from physical instability where solids settle or oils separate from the liquid phase. Preventing these structural failures ensures product uniformity and shelf stability.