The inclusion of aerated confectionery and expanded cereal products indicates a focus on the instability of gas bubbles within a lipid-based network. Preventing the loss of volume or texture due to internal pressure changes or mechanical weakness is critical for shelf-life and sensory quality.

Excessive oiling out and poor release properties lead to undesirable texture and appearance in food coatings. Preventing this migration ensures structural integrity and consumer appeal in low saturated fat products.

High caloric density and metabolic health risks associated with traditional sweeteners in processed foods. Reducing these levels while maintaining structural integrity and sensory profile improves nutritional profiles.