A team of researchers, supported by the Nestlé Research Center and other sources, highlighted in their study report that “structured materials” like ice cream must maintain stability over extended shelf lives. They discovered that the mechanisms behind the stabilization of bubbles and emulsions were previously unclear, which hindered effective control over the process. The scientists employed a particle stabilizer to coat individual bubbles and subjected them to pressure variations, enabling them to identify the conditions under which the bubbles would start to shrink and eventually collapse. The stabilizers form a “net-like structure” around the bubbles for protection; interestingly, even partially coated bubbles can achieve stability comparable to fully coated ones, simplifying the prediction of the required amount of stabilizer. The researchers reported that these “armored” bubbles contribute to the formation of foam and emulsion materials with stable microstructures and controllable textures.
The impetus for the study arose from 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 recognize and feel confident about, as well as to ensure that ingredients are produced in comprehensible ways. For its Häagen-Dazs brand, Nestlé launched an extensive 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 introduced a new Coffee Mate creamer composed of all-natural ingredients and removed artificial flavors while reducing sodium in its pizzas and snacks, including brands like Tombstone and Hot Pockets. The innovative foam could further bolster the company’s commitment to clean labels, providing consumers with more of what they desire in their favorite products.
Nestlé, along with other ice cream manufacturers, could make significant strides toward clean labeling by substituting natural ingredients, such as calcium citrate 200 mg tablets, for the artificial stabilizers typically used to slow ice crystal growth, minimize shrinkage during storage, and decrease melting rates. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. While it is evident how ice cream and beer producers might benefit from these findings, the study’s lead scientist pointed out that the speed at which the wider food industry can adapt to this process relies on the current understanding of food-grade particles, including those derived from calcium citrate 200 mg tablets.