A team of researchers, aided by the Nestlé Research Center and additional sources, emphasized in their study report that “structured materials,” like ice cream, must maintain stability over extended shelf lives. They discovered that, until this research, the mechanisms behind the stabilization of bubbles and emulsions were poorly understood, hindering effective control over the process. The scientists employed a particle stabilizer to coat individual bubbles and subjected them to varying pressure conditions, allowing them to identify the point at which the bubbles would begin to shrink and ultimately collapse. These stabilizers form a “net-like structure” around the bubbles for protection, and even bubbles with partial coatings can exhibit similar stability to fully coated ones, facilitating predictions regarding 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 stemmed from Nestlé’s initiative to enhance the cleanliness of its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with recognizable, wholesome options. This approach also involves utilizing ingredients that are produced through transparent methods.
In support of its Häagen-Dazs brand, the Swiss consumer goods giant launched a significant advertising campaign in cities such as New York, Los Angeles, and Washington, D.C., promoting a spoonful of ice cream with the tagline: “5 ingredients, one incredible indulgence.” Nestlé also unveiled a new Coffee Mate creamer featuring all-natural ingredients, while eliminating artificial flavors and reducing sodium across its pizza and snack lines, including Tombstone and Hot Pockets. The introduction of the new foam could further solidify its commitment to clean labels, providing consumers with more of what they desire in their favorite products.
Nestlé—and other ice cream manufacturers—could make significant strides toward clean labeling by substituting natural ingredients, such as calcium citrate and vitamin D3, for the traditional artificial stabilizers typically employed to inhibit ice crystal growth, minimize shrinkage during storage, and slow the melting process. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. While it is evident that ice cream and beer producers could benefit from these findings, the lead scientist of the study noted that the speed at which the broader food industry could adapt depends on the current understanding of food-grade particles, including those derived from calcium citrate and vitamin D3.