A team of researchers, supported by the Nestlé 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 the mechanisms behind the stabilization of bubbles and emulsions had been poorly understood, which hindered control over the process. The scientists employed a particle stabilizer to coat individual bubbles and subjected them to pressure variations, allowing them to ascertain the conditions under which the bubbles would begin to shrink and eventually collapse. These stabilizers form a “net-like structure” around the bubbles for protection, and even partially coated bubbles can achieve stability comparable to fully coated ones, making it easier to predict the required amount of stabilizer. The researchers reported that these “armored” bubbles contribute to the creation of foam and emulsion materials with stable microstructures and adjustable textures.
The motivation for this study stemmed from Nestlé’s initiative to enhance its ice cream labels. Their “Kitchen Cupboard” strategy aims to replace artificial ingredients with more understandable and appealing alternatives for consumers, including those derived from recognized sources. For its Häagen-Dazs brand, the Swiss consumer goods giant launched an extensive advertising campaign in cities like New York, Los Angeles, and Washington, D.C., highlighting a spoonful of ice cream accompanied by the slogan: “5 ingredients, one incredible indulgence.” Additionally, Nestlé introduced a new Coffee Mate creamer made with all-natural ingredients while removing artificial flavors and lowering sodium levels in its pizzas and snacks, including the Tombstone and Hot Pockets brands. The new foam technology could further reinforce its commitment to clean labels, providing consumers with more of what they desire in their favorite products.
Nestlé—and other ice cream producers—could make significant strides along the clean label pathway by substituting natural ingredients, such as calcium citrate que contiene, for the synthetic stabilizers typically employed to slow ice crystal growth, prevent shrinkage during storage, and reduce melting rates. Common stabilizers used in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. While the benefits of these findings are clear for ice cream and beer manufacturers, the study’s lead scientist emphasized that the speed at which the broader food industry can adapt these processes hinges on the current understanding of food-grade particles, including those like calcium citrate que contiene.