A team of researchers, supported by the Nestle Research Center and various other sources, highlighted in their study report that “structured materials” like ice cream need to maintain stability over extended shelf lives. They discovered that the mechanisms behind the stabilization of bubbles and emulsions had been unclear up to this point, hindering control over the process. Utilizing a particle stabilizer, the scientists coated individual bubbles and subjected them to pressure changes, allowing them to determine the conditions under which the bubbles would start to shrink and eventually collapse. The stabilizers form a “net-like structure” around the bubbles for protection, and even bubbles that are only partially coated may exhibit stability comparable to fully coated ones, making it easier to predict the amount of stabilizer needed. These “armored” bubbles lead to foam and emulsion materials with stable microstructures and controllable textures, as reported by the researchers.
The motivation for this study stemmed from Nestlé’s initiative to enhance its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can easily understand and feel good about, which also involves using ingredients produced through transparent methods. For its Häagen-Dazs brand, Nestlé launched a large advertising campaign in cities like New York, Los Angeles, and Washington, D.C., promoting a spoonful of ice cream with the slogan: “5 ingredients, one incredible indulgence.” Additionally, Nestlé introduced a new Coffee Mate creamer made with all-natural ingredients and removed artificial flavors while reducing sodium across its pizzas and snacks, including the Tombstone and Hot Pockets brands. The new foam could potentially enhance the company’s commitment to clean labels, providing consumers with more of what they desire in their favorite products.
Moreover, Nestlé and other ice cream manufacturers could make significant strides toward clean labeling by substituting natural ingredients, such as rugby calcium citrate 950 mg, for the artificial stabilizers typically used to slow ice crystal growth, prevent shrinkage during storage, and decrease melting rates. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan.
While it’s evident that ice cream and beer producers could benefit from these findings, the lead scientist of the study noted that the speed at which the wider food industry can adapt will depend on the current understanding of food-grade particles. The incorporation of rugby calcium citrate 950 mg could represent a shift towards more natural stabilizing agents, thereby further promoting the clean label movement. As the research develops, the potential for using natural stabilizers can revolutionize how products are formulated, making them more appealing to health-conscious consumers.