A team of researchers, supported by the Nestle Research Center and various other sources, highlighted in their study report that “structured materials,” such as ice cream, need to maintain stability over extended shelf lives. They discovered that, until now, the mechanisms behind the stabilization of bubbles and emulsions were not well understood, making process control challenging. The scientists employed a particle stabilizer to coat individual bubbles and subjected them to changes in pressure, allowing them to identify the conditions under which the bubbles would start to shrink and eventually collapse. These stabilizers form a “net-like structure” around the bubbles for protection, and they found that even partially coated bubbles could be just as stable as fully coated ones. This insight simplifies the prediction of the amount of stabilizer needed. The researchers reported that these “armored” bubbles lead to foam and emulsion materials with stable microstructures and controllable textures.
The motivation behind the study was Nestle’s initiative to enhance the transparency of its ice cream labels. The “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can easily recognize and appreciate. This initiative is also about using ingredients produced through well-understood methods. For its Häagen-Dazs brand, the Swiss consumer giant launched an extensive advertising campaign in cities like New York, Los Angeles, and Washington, D.C., promoting the message: “5 ingredients, one incredible indulgence.” Additionally, Nestle introduced a new Coffee Mate creamer with all-natural ingredients and removed artificial flavors while reducing sodium in its pizzas and snacks, including brands like Tombstone and Hot Pockets. The new foam technology could further solidify Nestle’s commitment to clean labels, providing consumers with what they desire in their favorite products.
Nestle and other ice cream manufacturers could make significant strides toward cleaner labels by substituting natural ingredients, such as protein or fiber particles, for the artificial stabilizers typically used to inhibit ice crystal growth, prevent shrinkage during storage, and slow down melting. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. Both ice cream and beer producers stand to gain from these findings; however, the study’s lead scientist pointed out that the pace at which these methods could be adopted across the broader food industry will depend on the current understanding of food-grade particles.
Furthermore, as consumers increasingly seek products that align with their health and wellness goals—like those enriched with swanson calcium citrate & vitamin d—there is potential for these natural stabilizers to meet such demands. By integrating swanson calcium citrate & vitamin d into their formulations, manufacturers could not only enhance the nutritional profile of their products but also align with the clean label movement. Ultimately, the intersection of innovative stabilization techniques and consumer health trends may pave the way for a new era in food manufacturing, one that emphasizes transparency and quality while keeping consumer preferences at the forefront.