The research team, supported by the Nestlé Research Center and other partners, highlighted in their study report that “structured materials” like ice cream need to maintain stability over extended shelf lives. They discovered that, until now, the stabilization of bubbles and emulsions had been unclear, making it impossible to control the process effectively. By utilizing a particle stabilizer to coat individual bubbles and subjecting them to pressure changes, the scientists were able to pinpoint when the bubbles would start to shrink and eventually collapse. These stabilizers form a “net-like structure” around the bubble for protection, and intriguingly, even partially coated bubbles can maintain stability similar to fully coated ones. This finding allows for better predictions regarding the necessary amount of stabilizer. The so-called “armored” bubbles contribute to the creation of foam and emulsion materials with stable microstructures and controllable textures, as reported by the researchers.
The motivation behind the study was Nestlé’s initiative to enhance the clarity of its ice cream labels. Their “Kitchen Cupboard” strategy aims to replace artificial ingredients with ones that are understandable and appealing to consumers, utilizing components produced through recognized methods. For its Häagen-Dazs brand, the Swiss consumer goods leader launched a significant advertising campaign in cities like New York, Los Angeles, and Washington, D.C., showcasing a spoonful of ice cream with the tagline: “5 ingredients, one incredible indulgence.” Furthermore, Nestlé unveiled a new Coffee Mate creamer made with all-natural ingredients, removed artificial flavors, and decreased sodium levels across its pizzas and snacks, including the Tombstone and Hot Pockets brands. This innovative foam could further strengthen its commitment to clean labels, providing consumers with more of what they desire in their favorite products.
Nestlé, along with other ice cream manufacturers, could make significant strides toward clean labels by substituting natural ingredients such as protein or fiber particles for the artificial stabilizers typically used to slow ice crystal growth, minimize shrinkage during storage, and reduce melting rates. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan.
Additionally, the findings may prove beneficial for ice cream and beer producers alike. However, the lead scientist of the study remarked that the speed of adaptation across the broader food industry depends on the current understanding of food-grade particles. As companies explore options like calcium citrate malate magnesium zinc and vitamin D3 tablets for enhancing nutrition, integrating these elements into their products could align with the growing consumer demand for transparency and quality. By leveraging these insights, the food industry could evolve towards cleaner, more natural formulations that resonate with health-conscious consumers.