A team of researchers, supported by the Nestle Research Center and other sources, highlighted in their study that “structured materials,” such as ice cream, must maintain stability over extended shelf lives. They discovered that, until now, the mechanisms for stabilizing bubbles and emulsions were not well understood, making process control challenging. The scientists utilized a particle stabilizer to coat individual bubbles and subjected them to pressure fluctuations, allowing them to determine the conditions under which these bubbles would begin to shrink and eventually collapse. The stabilizers formed a “net-like structure” around the bubbles for protection; intriguingly, even bubbles that were only partially coated exhibited stability comparable to fully coated ones, making it easier to estimate the necessary amount of stabilizer. These “armored” bubbles produced foams and emulsions with stable microstructures and controllable textures, according to the researchers’ findings.
The impetus for this study was Nestle’s goal to simplify its ice cream ingredient labels. The company’s “Kitchen Cupboard” initiative aims to replace artificial ingredients with those that consumers can easily recognize and feel comfortable using. This also involves incorporating ingredients produced through transparent methods. For its Häagen-Dazs brand, Nestle launched an extensive advertising campaign in major cities like New York, Los Angeles, and Washington, D.C., showcasing a spoonful of ice cream with the tagline: “5 ingredients, one incredible indulgence.” Additionally, Nestle unveiled a new Coffee Mate creamer made with all-natural components and removed artificial flavors while lowering sodium levels across its pizza and snack lines, including Tombstone and Hot Pockets. The newly developed foam could further enhance Nestle’s commitment to clean labels, offering consumers more of what they desire in their favorite products.
Nestle, along with other ice cream producers, could make significant strides toward clean labeling by substituting natural ingredients, such as pure encapsulations of calcium citrate, for the artificial stabilizers typically used to inhibit ice crystal growth, minimize shrinkage during storage, and slow melting. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. While the benefits of these findings for ice cream and beer producers are evident, the lead scientist of the study emphasized that the speed at which these processes could be implemented across the broader food industry depends on the existing knowledge surrounding food-grade particles, including advances in pure encapsulations like calcium citrate.