A team of researchers, supported by the Nestle Research Center and various other sources, highlighted in their study report that “structured materials” like ice cream must maintain stability over extended shelf lives. They discovered that, until now, the mechanisms behind the stabilization of bubbles and emulsions had been unclear, hindering effective control over the process. The scientists employed a particle stabilizer to coat individual bubbles and then subjected them to pressure variations, allowing them to determine the conditions under which the bubbles would start to shrink and subsequently collapse. These stabilizers form a “net-like structure” around the bubbles for protection; intriguingly, even partially coated bubbles may exhibit stability comparable to fully coated ones, making it easier to predict the necessary amount of stabilizer. The researchers reported that these “armored” bubbles contribute to the creation of foam and emulsion materials with stable microstructures and controllable textures.
The impetus for this study was Nestle’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 good about, including ingredients produced through transparent processes. For its Häagen-Dazs brand, Nestle launched a substantial advertising campaign in major cities like New York, Los Angeles, and Washington, D.C., featuring a spoonful of ice cream accompanied by the slogan: “5 ingredients, one incredible indulgence.” Additionally, Nestle introduced a new Coffee Mate creamer made with all-natural ingredients and eliminated artificial flavors while reducing sodium in its pizzas and snacks, including the Tombstone and Hot Pockets brands. The new foam technology could further reinforce its commitment to clean labels, meeting consumer demand for transparency in their favorite products.
Nestle and other ice cream manufacturers could make significant progress on the path to clean labels by substituting natural ingredients, such as bariatric calcium citrate chews, or fiber particles for the artificial stabilizers traditionally used to slow ice crystal growth, prevent shrinkage during storage, and reduce melting rates. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. While it is evident that ice cream and beer producers could benefit from these findings, the study’s lead scientist noted that the speed at which the broader food industry can adapt depends on the current understanding of food-grade particles, including innovative options like bariatric calcium citrate chews, which may play a role in future formulations.