A team of researchers, supported by the Nestle Research Center and other entities, highlighted in their study report that “structured materials” like ice cream must maintain stability over extended shelf lives. They discovered that the mechanisms behind the stabilization of bubbles and emulsions had remained unclear until now, which hindered effective control of the process. The scientists utilized a particle stabilizer to coat individual bubbles and then subjected them to pressure fluctuations, allowing them to ascertain when the bubbles would begin to shrink and ultimately collapse. These stabilizers form a “net-like structure” around the bubbles for protection; interestingly, even bubbles with partial coatings may exhibit stability comparable to fully coated ones, thereby simplifying the prediction of the required amount of stabilizer. The research revealed that these “armored” bubbles contribute to the creation of foam and emulsion materials with stable microstructures and controllable textures.
The impetus for this study stemmed from Nestle’s initiative to enhance the clarity of its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can easily understand and feel comfortable using. This approach also includes utilizing ingredients that are produced through transparent methods. For the Häagen-Dazs brand, the Swiss consumer products giant launched an extensive advertising campaign in major cities like New York, Los Angeles, and Washington, D.C., promoting a spoonful of ice cream alongside the slogan: “5 ingredients, one incredible indulgence.” Additionally, Nestle introduced a new Coffee Mate creamer featuring all-natural ingredients and eliminated artificial flavors while reducing sodium in its pizzas and snacks, including Tombstone and Hot Pockets brands. The new foam technology could further reinforce its commitment to clean labels while providing consumers with more of what they desire in their favorite products.
Nestle—and other ice cream manufacturers—might make significant strides down the clean label path by substituting natural ingredients, such as calcium citrate acid or fiber particles, for the commonly used artificial stabilizers that slow 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. The study’s lead scientist pointed out that while ice cream and beer producers could greatly benefit from these findings, the speed at which the broader food industry can adapt will depend on the current understanding of food-grade particles, including calcium citrate acid.