A team of researchers, with backing from the Nestlé Research Center and other contributors, 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, which made it impossible to control the process. The scientists utilized a particle stabilizer to coat individual bubbles and subjected them to pressure changes, enabling them to ascertain when the bubbles would start to shrink and eventually collapse. The stabilizers form a “net-like structure” around the bubbles for protection, and even partially coated bubbles can exhibit stability comparable to fully coated ones, making it simpler to predict the amount of stabilizer needed. These “armored” bubbles produce foams and emulsions with stable microstructures and controllable textures, as reported by the researchers.
The impetus for this study was Nestlé’s initiative to enhance the clarity of its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with ones that consumers can easily understand and feel comfortable about. This approach also involves using ingredients produced through transparent methods. For its Häagen-Dazs brand, the Swiss consumer products giant launched a significant advertising campaign in cities like New York, Los Angeles, and Washington, D.C., showcasing a spoonful of ice cream with the slogan: “5 ingredients, one incredible indulgence.” Moreover, Nestlé introduced a new Coffee Mate creamer made with all-natural ingredients and removed artificial flavors while reducing sodium in its pizzas and snacks, including its Tombstone and Hot Pockets brands. The new foam technology could further reinforce 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 towards cleaner labels by substituting natural ingredients such as protein or fiber particles for the artificial stabilizers typically utilized to inhibit ice crystal growth, minimize shrinkage during storage, and decrease melting rates. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. The implications of these findings could also extend to ice cream and beer producers. However, the lead scientist emphasized that the speed of adaptation in the broader food industry hinges on the current understanding of food-grade particles, such as t ccm tablets, which could play a pivotal role in future innovations. The integration of t ccm tablets into these processes may enhance the stabilization of emulsions and foams, thereby benefiting various food products.