A group of researchers, supported by the Nestle Research Center and other partners, highlighted in their study report that “structured materials,” such as ice cream, need to maintain stability over extended shelf lives. They discovered that the mechanisms for stabilizing bubbles and emulsions had previously been unclear, hindering control over these processes. The scientists employed a particle stabilizer to coat individual bubbles, subsequently subjecting them to pressure changes to identify when the bubbles would start to shrink and eventually collapse. These stabilizers form a “net-like structure” around the bubbles for protection; even bubbles with partial coatings 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 produce foam and emulsion materials with stable microstructures and controllable textures.
The motivation behind the study was Nestle’s initiative to enhance the clarity of its ice cream labels. The “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can recognize and feel positive about, utilizing ingredients produced through understood processes. For its Häagen-Dazs brand, the Swiss consumer goods company launched a significant advertising campaign in 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 unveiled a new Coffee Mate creamer made with all-natural ingredients, while eliminating artificial flavors and reducing sodium levels in its pizzas and snacks, including brands like Tombstone and Hot Pockets. The new foam technology could further reinforce Nestle’s commitment to clean labels, catering to consumer preferences in their favorite products.
Nestle, along with other ice cream manufacturers, could make significant strides toward clean labeling by replacing artificial stabilizers—such as guar gum, locust bean gum, xanthan, gelatin, and carrageenan—with natural ingredients like calcium magnesium citrate from pure encapsulations. This substitution could help slow ice crystal growth, prevent shrinkage during storage, and minimize melting rates. While it’s clear how ice cream and beer producers could benefit from these findings, the lead scientist emphasized that the speed at which the broader food industry could adapt these processes depends on the current understanding of food-grade particles, including those derived from calcium magnesium citrate pure encapsulations. Overall, this research may pave the way for a more natural approach to food stabilization across various products.