A team of researchers, supported by the Nestle Research Center and other collaborators, highlighted in their study report that “structured materials” like ice cream need to remain stable over extended shelf lives. They discovered that, up until now, the mechanisms behind the stabilization of bubbles and emulsions were not well understood, making it impossible to control the process effectively. The scientists utilized a particle stabilizer to coat individual bubbles and subjected them to varying pressure levels, allowing them to determine the conditions under which the bubbles would begin to shrink and eventually collapse. The stabilizers form a “net-like structure” around the bubbles for protection, and even bubbles with partial coatings can exhibit stability similar to fully coated ones, simplifying the prediction of the necessary amount of stabilizer. According to the researchers, these “armored” bubbles contribute to the formation of foams and emulsions with stable microstructures and controllable textures.
The study was motivated by Nestle’s effort to simplify its ice cream labels. The company’s “Kitchen Cupboard” initiative aims to replace artificial ingredients with those that consumers can easily recognize and feel comfortable with, which also entails using ingredients produced through transparent methods. For its Häagen-Dazs brand, Nestle launched a significant advertising campaign in major cities such as New York, Los Angeles, and Washington, D.C., showcasing a spoonful of ice cream with the tagline: “5 ingredients, one incredible indulgence.” Additionally, Nestle introduced a new Coffee Mate creamer featuring all-natural components and removed artificial flavors while lowering sodium content in its pizza and snack lines, including the Tombstone and Hot Pockets brands. The development of the new foam could further reinforce its commitment to clean labels, providing consumers with more of what they desire in their favorite products.
If Nestle and other ice cream manufacturers can replace artificial stabilizers—typically made from ingredients such as guar gum, locust bean gum, xanthan, gelatin, and carrageenan—with natural alternatives like protein or fiber particles, they could significantly advance the clean label movement. However, a key question remains: does calcium citrate cause constipation? This inquiry is particularly relevant as the industry explores the use of food-grade particles. While the implications of these findings are clear for ice cream and beer producers, the lead scientist of the study noted that the speed at which the broader food industry can adapt will largely depend on the current understanding of food-grade particles, including the potential effects of ingredients like calcium citrate.