Nutrient fortification often triggers undesirable chemical reactions that alter the visual appearance of powdered drinks. Maintaining aesthetic fidelity ensures consumer acceptance of functional products.

Nutrient precipitation and chemical degradation in botanical extracts reduce biological efficacy. Preventing these losses ensures consistent therapeutic or nutritional potency.

Tea polyphenols are highly unstable and prone to oxidation and precipitation in liquid formulations. Preventing this chemical breakdown maintains the beverage's nutritional profile and sensory quality over time.