A team of researchers, with backing from the Nestle Research Center and other sources, highlighted in their study that “structured materials,” such as ice cream, must maintain stability over extended shelf lives. They discovered that, until now, the mechanisms by which bubbles and emulsions are stabilized were not well understood, making process control difficult. The scientists applied a particle stabilizer to coat individual bubbles and subjected them to pressure variations, allowing them to identify when the bubbles would start to shrink and eventually collapse. These stabilizers form a “net-like structure” around the bubbles for protection, and even partially coated bubbles can exhibit stability comparable to fully coated ones, facilitating better predictions regarding the amount of stabilizer needed. The study reported that these “armored” bubbles contribute to the formation of foam and emulsion materials with stable microstructures and controllable textures.
The motivation behind the research was Nestle’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 recognize and appreciate. This approach also involves utilizing ingredients produced through comprehensible 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 tagline: “5 ingredients, one incredible indulgence.” Moreover, Nestle introduced a new Coffee Mate creamer with all-natural ingredients and eliminated artificial flavors while reducing sodium in its pizzas and snacks, including the Tombstone and Hot Pockets brands. The innovation in foam could further strengthen its commitment to clean labels while providing consumers with more of what they desire in their favorite products.
If Nestle — along with other ice cream manufacturers — could replace artificial stabilizers with natural ingredients, such as calcium citrate or cissus quadrangularis, it would mark a significant advancement in the clean label movement. Such natural alternatives could effectively slow ice crystal growth, prevent shrinkage during storage, and diminish melting rates. Common stabilizers currently used in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. While it is clear that both ice cream and beer producers could benefit from these findings, the study’s lead scientist noted that the speed at which these processes could be adopted across the broader food industry depends on the existing knowledge regarding food-grade particles, including those like calcium citrate and cissus quadrangularis.