1. Water temperature is too low: If the temperature of the water used for brewing soybean milk powder is too low, the soybean milk powder will not be fully dissolved in the water, forming a suspended state, which will present a phenomenon of stratification.

2. Deterioration due to moisture: If the soy milk powder is not properly stored after being unpacked or left for too long, it will gradually deteriorate due to moisture, and this deteriorated soy milk powder will be layered after being mixed.

3. Leave it for too long: If the soy milk powder is left for a long time and is not drunk in time, the fat and protein in it will interact with the oxygen in the air and denature, and stratification may also occur after blending.

In order to prevent the delamination of Weiwei soy milk, it is suggested to use warm water during brewing, pay attention to the preservation method of soy milk powder, avoid direct sunlight or humid environment, and try to finish drinking it within the shelf life.