Food Scientist/Chemist needed to verify specifications of a recipe for commercial use

I have a recipe that needs to be completely ready for commercialization. The recipe is for a liquid chickpea mixture. I need a simple analysis to determine the following: stability of product, is the product likely to separate over time (if so, does it need an emulsifier such as soy lecithin), predicted shelf life (frozen vs un frozen and will it be fine without preservatives or anti oxidants), how to safely package the product (sealed bag or bottle).