The only way UM is affected by going over hot, is that the enzyme is killed off, whilst it maintains all its other cleaning capabilities, which are enhanced through the extra heat which more than compensates.
Liquid UM, IS designed for TMs, although not as good as the powdered version imo. The powdered version only separates and scumms up during mixing, and only when mixing with too hot water. Once in the solution bottle it goes back into solution as it cools down, so is not a problem.
I believe the liquid version was developed because some early TM operators using the powdered UM were getting a deposit build up in check valves etc and the UM was blamed. However nearly all these operators were in hard water areas, and I believe that that, that was the cause of the scaling up and not UM, as none of them had water sofeners fitted.
Dave.