A team of researchers, supported by the Nestlé Research Center and other partners, highlighted in their study that “structured materials,” such as ice cream, need to maintain stability over extended shelf lives. They discovered that previous understanding of how bubbles and emulsions are stabilized was insufficient, which hindered effective control of the process. The scientists employed 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. Interestingly, even bubbles that are only partially coated can be as stable as fully coated ones, facilitating more accurate predictions 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 manageable textures.
The impetus for this research was Nestlé’s effort to improve the clarity of its ice cream labels. The company’s “Kitchen Cupboard” initiative aims to replace artificial ingredients with ones that consumers can readily understand and feel good about. This shift also entails using ingredients produced in comprehensible ways. For its Häagen-Dazs brand, the Swiss consumer goods giant launched a significant 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.” Additionally, Nestlé introduced a new Coffee Mate creamer made entirely from natural ingredients and eliminated artificial flavors while reducing sodium in its pizza and snack lines, including Tombstone and Hot Pockets. The new foam technology could further enhance Nestlé’s commitment to clean labels, offering consumers more of what they desire in their favorite products.
Nestlé and other ice cream manufacturers could significantly advance down the clean label path by substituting natural ingredients, such as protein or fiber particles, for the synthetic stabilizers traditionally used to slow the growth of ice crystals, prevent shrinkage during storage, and minimize the rate of melting. 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 leverage these findings, the lead scientist noted that the speed at which this process could be adopted across the broader food industry depends on the existing knowledge regarding food-grade particles. Additionally, the potential incorporation of calcium citrate could be explored, especially in scenarios where it is consumed on an empty stomach, to enhance stability and texture in these products. The integration of calcium citrate, particularly when utilized in conjunction with other natural stabilizers, may further solidify the foundation for clean label advancements in ice cream and beyond.