A team of researchers, with backing from the Nestle Research Center and various other sources, highlighted in their study report that “structured materials,” such as ice cream, need to maintain stability over extended shelf lives. They discovered that, until now, the stabilization of bubbles and emulsions had been poorly understood, which hindered control over the process. The scientists employed a particle stabilizer to coat individual bubbles and then subjected them to pressure changes, allowing them to pinpoint the conditions under which the bubbles would start to shrink and ultimately collapse. These stabilizers form a “net-like structure” around the bubble for protection; intriguingly, even bubbles that are only partially coated may exhibit similar stability to fully coated ones, making it easier to predict the quantity of stabilizer needed. The researchers reported that these “armored” bubbles contribute to the creation of foam and emulsion materials with stable microstructures and adjustable textures.
The motivation behind the study was Nestle’s initiative to enhance its ice cream labeling. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can easily understand and feel comfortable using. This also involves utilizing ingredients produced through comprehensible methods. For its Häagen-Dazs brand, the Swiss consumer goods 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.” Nestle also unveiled a new Coffee Mate creamer made with all-natural ingredients, while eliminating artificial flavors and reducing sodium in its pizzas and snacks, including the Tombstone and Hot Pockets brands. The new foam technology could further reinforce Nestle’s commitment to clean labels, aligning with consumer preferences for transparency in their favorite products.
Nestle, along with other ice cream producers, could make substantial progress toward clean labeling by substituting natural ingredients, such as calcitrate, protein, or fiber particles, for the artificial stabilizers commonly used to slow down ice crystal growth, prevent shrinkage during storage, and reduce melting rates. Typical stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. While it is evident how ice cream and beer manufacturers might benefit from these findings, the lead scientist of the study noted that the speed at which the broader food industry could adapt these processes depends on the current understanding of food-grade particles. The integration of calcitrate into these formulations may provide an innovative pathway to achieving both stability and consumer satisfaction in food products.