A team of researchers, supported by the Nestlé Research Center and various other sources, highlighted in their study report that “structured materials,” like ice cream, need to maintain stability over extended shelf lives. They discovered that previously, the stabilization of bubbles and emulsions had been poorly understood, which made controlling the process challenging. The scientists applied a particle stabilizer to coat individual bubbles and subjected them to pressure changes, enabling them to identify when the bubbles would begin to shrink and ultimately collapse. The stabilizers form a “net-like structure” over the bubbles, providing protection; interestingly, even bubbles that are only partially coated may exhibit comparable stability to fully coated ones, simplifying the prediction of the required amount of stabilizer. These “armored” bubbles contribute to the creation of foam and emulsion materials with stable microstructures and adjustable textures.
The impetus for this study was Nestlé’s initiative to enhance the clarity of its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can easily understand and feel comfortable with, as well as utilizing ingredients produced through comprehensible methods. For its Häagen-Dazs brand, the Swiss consumer products giant launched an extensive advertising campaign in major cities such as New York, Los Angeles, and Washington, D.C., showcasing a spoonful of ice cream alongside the slogan: “5 ingredients, one incredible indulgence.” Additionally, Nestlé introduced a new Coffee Mate creamer made with all-natural ingredients, eliminated artificial flavors, and reduced sodium content across its pizzas and snacks, including the Tombstone and Hot Pockets brands. The innovative foam could further solidify its commitment to clean labels, offering consumers more of what they desire in their favorite products.
Nestlé and other ice cream manufacturers could make significant strides toward clean labeling by substituting natural ingredients, such as bariatric calcium citrate, protein, or fiber particles, for the artificial stabilizers typically used to inhibit ice crystal growth, minimize shrinkage during storage, and slow down melting. Common stabilizers employed in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. It is evident how both ice cream and beer producers could benefit from these research findings; however, the study’s lead scientist pointed out that the speed at which the wider food industry can adapt to these changes will depend on the current understanding of food-grade particles, including the potential application of bariatric calcium citrate in creating natural stabilizers.