A mousse-type dessert shows liquid separation after refrigeration despite correct fat, sugar, and protein content. No stabilizer was included. What is the most likely cause?

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Absence of hydrocolloid stabilizer leading to weak gel matrix formation

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Answer 1

Aspartame destabilizing fat globules

Answer 2

Absence of hydrocolloid stabilizer leading to weak gel matrix formation

Answer 3

MSG interfering with emulsification process

Answer 4

Excess lecithin breaking protein structure

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