Phase separating (?) after aging: low fat milk + CMC + GG

Hi, I have tried to add stabilizers to my recipe for a while.

For most basic cooked custard or Philadelphia-style recipes, I am happy with LBG~ 0.01% – 0.012%.

For non-cooked recipes, some Philadelphia-style, sherbet and sorbet, I normally use CMC:GG [2:1] ~0.01% – 0.025%. (i cannot find K-Carrageenan)

Currently, I am having problems with my Key lime sherbet recipe. Initially, I used cornstarch as thickener, but recently I tried using CMC:GG [2:1] at 0.025% and got phase separation (?) after aging overnight(before adding key lime juice).

My recipe is as the following

Low fat milk 697g

Sugar 77g

Dextrose 25g

Allulose 25g

Erythritol 20g

Inulin 33.5g

CMC 1.67g

GG 0.83g

Mix all dry ingredients then gradually add to low fat milk while using immersion blender.

Age overnight

[then steadily add key like juice 120g with zest 2.5g before churning to minimize curdling]

The attached image is the base after overnight aging before adding lime juice.

I guess this is phase separation, but I am not sure why?

At the end, I just mixed the base together then added lime juice & zest then churn. The result test great as usual, but I still wonder what happens to the base?

Is this because of milk vs GG?

Would this theoretically impact the hydration of GG / CMC or the texture of the end results?

Do you have any recommendations to avoid this? E.g., cook the base, lower stabilizer, change stabilizer, etc.

Thanks a lot in advance.