Rapid collapse of aerated structures in liquid lipids leads to poor mouthfeel and visual inconsistency. Preventing this degradation ensures long-term shelf stability and consistent texture in pressurized delivery systems.

Plant-based lipid systems often suffer from rapid bubble coalescence and structural collapse. Improving foam longevity ensures consistent texture and mouthfeel in non-dairy creamer applications.

Plant-based or synthetic whiteners often lack the viscosity and richness of natural dairy fats. Improving texture and mouthfeel addresses the sensory gap that prevents consumer adoption of non-dairy substitutes.