High-solids premixes suffer from phase separation and texture degradation during cryostabilization. Preventing these physical instabilities ensures consistent product quality and shelf-life in plant-based and fat-based frozen systems.

Fluctuating storage temperatures cause recrystallization and texture coarsening in frozen matrices. Preventing structural breakdown maintains palatability and shelf stability.

Non-uniform filling and shaping of frozen materials leads to product waste and structural defects. Precise volumetric control ensures dosage accuracy and aesthetic consistency in high-speed production.