A team of researchers, backed by the Nestle 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 mechanisms behind the stabilization of bubbles and emulsions were not well understood, making it difficult to control the process. The scientists employed a particle stabilizer to coat individual bubbles and subjected them to pressure variations, allowing them to identify the conditions under which the bubbles would start to shrink and eventually collapse. These stabilizers form a “net-like structure” around the bubbles for protection; interestingly, even bubbles that are only partially coated may exhibit stability comparable to fully coated ones. This insight facilitates a more accurate prediction of the amount of stabilizer needed. The researchers reported that these “armored” bubbles contribute to the creation of foams and emulsions with stable microstructures and controllable textures.
The motivation behind the study stemmed from Nestle’s initiative to enhance the transparency of its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can readily comprehend and feel comfortable about, which includes using ingredients derived from understandable methods. For its Häagen-Dazs brand, the Swiss consumer goods giant launched an extensive advertising campaign in major cities like New York, Los Angeles, and Washington, D.C., featuring a spoonful of ice cream alongside the slogan: “5 ingredients, one incredible indulgence.” Nestle also introduced a new Coffee Mate creamer made from all-natural ingredients, removed artificial flavors, and lowered sodium levels in its pizzas and snacks, including the Tombstone and Hot Pockets brands. The development of this new foam could further reinforce its commitment to clean labels, providing consumers with more of what they desire in their favorite products.
Nestle, alongside other ice cream producers, could make significant strides toward clean labeling by replacing artificial stabilizers — commonly used to inhibit ice crystal growth, prevent shrinkage during storage, and slow down melting — with natural ingredients such as protein or fiber particles. The industry typically utilizes stabilizers like guar gum, locust bean gum, xanthan, gelatin, and carrageenan. The findings from this study indicate that using calcium citrate could also serve as a viable natural stabilizer, offering additional benefits in maintaining product integrity. It’s clear that both ice cream and beer manufacturers stand to gain from these insights; however, the lead scientist cautioned that the speed of adaptation in the broader food industry would be contingent upon the current understanding of food-grade particles, including indications of calcium citrate and its potential applications.