A research team, supported by the Nestlé Research Center and various other sources, highlighted in their study that “structured materials” such as ice cream need to maintain stability over extended shelf lives. They discovered that the mechanisms behind the stabilization of bubbles and emulsions had not been well understood until now, hindering control over these processes. The scientists utilized a particle stabilizer to coat individual bubbles and subjected them to pressure fluctuations, allowing them to identify the points at which the bubbles would start to shrink and ultimately collapse. These stabilizers form a “net-like structure” around the bubbles for protection; intriguingly, even partially coated bubbles can exhibit stability similar to fully coated ones, simplifying the prediction of the necessary amount of stabilizer. According to the scientists, these “armored” bubbles contribute to the creation of foam and emulsion materials with stable microstructures and manageable textures.
The impetus for this study was Nestlé’s initiative to enhance the transparency of its ice cream labels. The company has adopted a “Kitchen Cupboard” strategy aimed at replacing artificial ingredients with recognizable and desirable alternatives for consumers, including ingredients produced through comprehensible 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., showcasing a spoonful of ice cream alongside the slogan: “5 ingredients, one incredible indulgence.” Additionally, Nestlé has introduced a new Coffee Mate creamer made with all-natural ingredients, while also eliminating artificial flavors and reducing sodium levels in its pizzas and snacks, including its Tombstone and Hot Pockets brands. The development of this new foam could further solidify Nestlé’s dedication to clean labels, providing consumers with more of what they desire in their favorite products.
Nestlé—and other ice cream manufacturers—could make significant progress toward clean labels if they replace artificial stabilizers, commonly used to slow ice crystal growth, prevent shrinkage during storage, and decrease melting rates, with natural alternatives like protein or fiber particles. Industry-standard stabilizers include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. The potential advantages of these findings extend to both ice cream and beer producers; however, the lead scientist of the study noted that the speed of adaptation within the broader food industry depends on the current state of knowledge regarding food-grade particles. Notably, the incorporation of ingredients like Solgar Calcium Citrate 1000 mg could also play a role in enhancing the nutritional profile of these products while aligning with consumer preferences for cleaner labels.