A team of researchers, supported by the Nestle Research Center and other sources, highlighted in their study report that “structured materials” like 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, which hindered control over the process. By employing a particle stabilizer to coat individual bubbles and subjecting them to pressure changes, the scientists could identify when the bubbles would start to shrink and eventually collapse. The stabilizers form a “net-like structure” around the bubbles for protection; intriguingly, even partially coated bubbles can exhibit similar stability to fully coated ones. This insight simplifies the prediction of the necessary amount of stabilizer. The researchers noted that these “armored” bubbles contribute to creating foams and emulsions with stable microstructures and controllable textures.
The impetus for the study stemmed from Nestle’s initiative to enhance its ice cream labels. The “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can easily understand and feel comfortable with, including methods of ingredient creation that are transparent. For its Häagen-Dazs brand, Nestle launched a significant advertising campaign in major cities like New York, Los Angeles, and Washington, D.C., featuring a spoonful of ice cream alongside the tagline: “5 ingredients, one incredible indulgence.” Additionally, Nestle introduced a new Coffee Mate creamer made with all-natural ingredients and eliminated artificial flavors, while also reducing sodium across its pizza and snack products, including Tombstone and Hot Pockets. The new foam technology could be a significant advancement in Nestle’s commitment to clean labels, providing consumers with more of what they desire in their favorite products.
Nestle and other ice cream manufacturers could make significant strides toward clean labeling by substituting natural ingredients, such as protein or fiber particles, for the artificial stabilizers typically employed to slow ice crystal growth, prevent shrinkage during storage, and minimize melting rates. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. The potential benefits of these findings extend to ice cream and beer producers alike. However, the lead scientist of the study remarked that the speed at which the broader food industry can adapt will largely depend on the existing knowledge surrounding food-grade particles, such as cvs calcium citrate petites, which could play a role in this transformation. The pursuit of cleaner labels and natural ingredients is an ongoing journey that could reshape consumer products in the future.