I have made matcha (bubble tea powder + cream) in bulk and mixed with water and sugar, stored it in a large container and put it in the refrigerator. In couple of days the content become jelly-like, and had green deposit at the bottom.
Is there any way to prevent gelatination?
I'm not really bothered by the green deposit at the bottom.
I have tried adding some preservative (potassium sorbate, sodium benzoate, citric acid) but with no luck.