Uncontrolled growth of ice crystals during storage leads to gritty textures and loss of structural integrity. Maintaining small crystal size prevents sensory degradation and extends shelf life.

Concentrated frozen premixes suffer from ice crystal growth and phase separation during storage. Preventing these structural changes maintains product quality and extends shelf life.

Large ice crystals cause gritty texture and structural instability in plant-based frozen matrices. Preventing macro-crystal formation ensures smooth mouthfeel and shelf stability.