A team of researchers, with support from the Nestlé Research Center and other partners, highlighted in their study report that “structured materials” like ice cream must maintain stability over extended shelf lives. They discovered that, until now, the mechanisms behind the stabilization of bubbles and emulsions were unclear, hindering effective control over the process. The scientists experimented with a particle stabilizer to coat individual bubbles and subjected them to pressure variations, enabling them to identify the points at which the 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 exhibit similar stability to fully coated ones, making it easier to predict the necessary amount of stabilizer. The researchers reported that these “armored” bubbles contribute to the creation of foam and emulsion materials with stable microstructures and controllable textures.
The impetus for this study was Nestlé’s initiative to enhance the clarity of its ice cream labels. Their “Kitchen Cupboard” strategy aims to replace artificial ingredients with items that consumers can easily understand and feel comfortable about. This approach also involves using ingredients derived from recognized processes. For its Häagen-Dazs brand, Nestlé launched a significant advertising campaign in major cities like New York, Los Angeles, and Washington, D.C., showcasing a spoonful of ice cream with the slogan: “5 ingredients, one incredible indulgence.” Additionally, Nestlé introduced a new Coffee Mate creamer made with all-natural ingredients, while also removing artificial flavors and reducing sodium content in their pizzas and snacks, including Tombstone and Hot Pockets. The new foam technology could further strengthen Nestlé’s commitment to clean labels, offering consumers what they desire in their favorite products.
Nestlé and other ice cream producers could make substantial progress toward clean labeling by substituting natural ingredients, such as calcium citrate, for the artificial stabilizers typically used to slow ice crystal growth, prevent shrinkage during storage, and minimize melting. Conventional stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. While it’s apparent that ice cream and beer manufacturers could benefit from these findings, the lead scientist of the study noted that the speed at which these processes could be adopted across the broader food industry relies heavily on the existing knowledge of food-grade particles, including calcium citrate, which could play a vital role in these advancements.