A research team, supported by the Nestlé Research Center and other sources, highlighted in their study report that “structured materials” such as ice cream need to maintain stability over extended shelf lives. They uncovered that the mechanisms behind the stabilization of bubbles and emulsions were previously unclear, hindering effective control over the process. By utilizing a particle stabilizer to coat individual bubbles, the scientists subjected them to pressure changes, enabling them to identify when the bubbles would start to shrink and eventually collapse. These stabilizers form a “net-like structure” around the bubbles, offering protection; interestingly, even bubbles that are only partially coated can exhibit similar stability, making it easier to forecast the necessary amount of stabilizer. The researchers indicated that these “armored” bubbles contribute to the creation of foam and emulsion materials with stable microstructures and adjustable textures.
The motivation behind this study was Nestlé’s effort to simplify its ice cream labels. The company’s “Kitchen Cupboard” initiative aims to replace artificial ingredients with recognizable and wholesome alternatives. This strategy involves using ingredients that are produced through understandable methods. For its Häagen-Dazs brand, the Swiss consumer goods giant launched an extensive advertising campaign in cities like New York, Los Angeles, and Washington, D.C., promoting a spoonful of ice cream with the tagline: “5 ingredients, one incredible indulgence.” Nestlé also introduced a new Coffee Mate creamer made from all-natural ingredients, eliminated artificial flavors, and reduced sodium in its pizzas and snacks, including the Tombstone and Hot Pockets brands. The introduction of this new foam could further enhance Nestlé’s commitment to clean labels while catering to consumer preferences.
If Nestlé and other ice cream manufacturers could replace artificial stabilizers—often used to slow ice crystal growth, prevent shrinkage during storage, and reduce melting rates—with natural ingredients such as calcium citrate chewy particles or fiber, they could make significant strides toward clean label products. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. While the benefits of these findings are evident for ice cream and beer producers, the lead scientist of the study noted that the speed at which these adaptations can be made across the broader food industry largely depends on the existing understanding of food-grade particles.