Crystallization can be used for encapsulation in the pharmaceutical and food industries. In previous studies, the encapsulation of certain amounts of liquids was shown to be feasible, and crystalline container systems with milk or condensed milk as a filling were developed. Here, methods for quality analyses were investigated, with special focus on mechanical, chemical, thermodynamic, and kinetic properties. Mechanical stability was determined by employing a stability measurement device (crushing force). The pH values of the encapsulated liquids over time give only a rough idea of the shelf life. Investigating the mass loss is a suitable method as it allows conclusions concerning the level of permeability of the containers. The dissolvability and release time of the liquid can be determined via UV-vis photometry.