A team of researchers, supported by the Nestle Research Center and other sources, highlighted in their study that “structured materials” like ice cream need to maintain stability over extended shelf lives. They discovered that the stabilization mechanisms for bubbles and emulsions had remained vague until now, which hindered effective control over the process. The scientists utilized a particle stabilizer to coat individual bubbles and then subjected them to pressure variations, allowing them to identify the conditions under which the bubbles would start to shrink and ultimately collapse. The stabilizers form a “net-like structure” around the bubble for protection, and even those bubbles that are only partially coated can exhibit stability comparable to fully coated ones. This finding simplifies the prediction of the amount of stabilizer needed. According to the researchers, these “armored” bubbles facilitate the creation of foam and emulsion materials with stable microstructures and customizable textures.
The motivation behind the study was Nestle’s effort to enhance the clarity of its ice cream labels. The company’s “Kitchen Cupboard” initiative aims to replace artificial ingredients with recognizable and wholesome alternatives. This strategy also involves using ingredients produced through well-understood 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., promoting a spoonful of ice cream with the slogan: “5 ingredients, one incredible indulgence.” Additionally, Nestle introduced a new Coffee Mate creamer made with all-natural ingredients, while eliminating artificial flavors and reducing sodium in its pizzas and snacks, including brands like Tombstone and Hot Pockets. The new foam technology could further strengthen its commitment to clean labels, offering consumers more of what they desire in their favorite products.
If Nestle — along with other ice cream producers — could replace conventional artificial stabilizers, which include ingredients like guar gum, locust bean gum, xanthan, gelatin, and carrageenan, with natural options such as protein or fiber particles, it could make significant strides toward cleaner labels. This shift could also lead to the question of whether calcium carbonate is as good as calcium citrate in these formulations. Understanding the advantages of calcium carbonate compared to calcium citrate might play a role in this transition. The findings of the study could greatly benefit ice cream and beer manufacturers; however, the lead scientist noted that the speed at which these processes can be integrated into the broader food industry will depend on the existing knowledge regarding food-grade particles. Furthermore, the comparison of calcium carbonate and calcium citrate should be explored further as the industry adapts to these new findings.