A team of researchers, supported by the Nestle Research Center and other partners, highlighted in their study that “structured materials,” such as ice cream, must maintain stability over extended shelf lives. They discovered that the mechanisms behind the stabilization of bubbles and emulsions had previously been unclear, hindering effective control over these processes. The scientists employed a particle stabilizer to coat individual bubbles and subjected them to pressure variations, allowing them to identify the specific conditions under which bubbles would start to shrink and ultimately collapse. These stabilizers form a “net-like structure” around the bubbles for protection, and even partially coated bubbles can have comparable stability to fully coated ones, simplifying the prediction of the required amount of stabilizer. The researchers reported that these “armored” bubbles can generate foam and emulsion materials with stable microstructures and controllable textures.
The motivation for this 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 easily understand and appreciate, while also utilizing ingredients that are produced in clear and comprehensible ways. For its Häagen-Dazs brand, Nestle launched an extensive advertising campaign in major cities like New York, Los Angeles, and Washington, D.C., showcasing a spoonful of ice cream alongside the slogan: “5 ingredients, one incredible indulgence.” The company also introduced a new Coffee Mate creamer featuring all-natural ingredients while removing artificial flavors and reducing sodium levels across its pizza and snack lines, including Tombstone and Hot Pockets. The new foam technology could further reinforce Nestle’s commitment to clean labels while providing consumers with more of what they desire in their favorite products.
Moreover, Nestle and other ice cream producers could make significant strides toward clean labeling by potentially substituting natural ingredients like protein or fiber particles for the artificial stabilizers traditionally used to inhibit ice crystal growth, prevent shrinkage during storage, and slow down melting. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan.
While it is apparent how ice cream and beer manufacturers might benefit from these findings, the study’s lead scientist indicated that the speed of adaptation across the broader food industry would depend on the current understanding of food-grade particles. Notably, inquiries regarding whether calcium citrate causes gas may arise as consumers become more aware of ingredient transparency and its implications on digestion. As the food industry moves towards cleaner ingredients, understanding the effects of different components, including calcium citrate, will be essential.