A team of researchers, supported by the Nestlé Research Center and other sources, highlighted in their study report the necessity for “structured materials,” like ice cream, to maintain stability over extended shelf lives. They discovered that the mechanisms behind the stabilization of bubbles and emulsions had remained unclear until now, hindering control over the process. To address this, the scientists employed a particle stabilizer to coat individual bubbles and subsequently subjected them to pressure changes, allowing them to identify the conditions under which the bubbles would begin to shrink and ultimately collapse. The stabilizers form a “net-like structure” around the bubbles for protection; interestingly, even those bubbles that are only partially coated can exhibit stability comparable to fully coated ones, simplifying the prediction of the necessary amount of stabilizer.
These “armored” bubbles contribute to the creation of foam and emulsion materials with stable microstructures and controllable textures, as reported by the researchers. The motive behind this study was Nestlé’s initiative to clean up 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 the use of ingredients produced through comprehensible methods.
For its Häagen-Dazs brand, the Swiss consumer products giant launched a substantial advertising campaign in 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, Nestlé introduced a new Coffee Mate creamer made with all-natural ingredients, while removing artificial flavors and reducing sodium in its pizzas and snacks, including brands like Tombstone and Hot Pockets. The newly developed foam could further enhance its commitment to clean labels, delivering more of what consumers desire in their favorite products.
If Nestlé and other ice cream manufacturers can replace artificial stabilizers with natural ingredients, such as calcium and magnesium citrate with D3 or protein and fiber particles, they could significantly advance down the clean label path. These natural alternatives could effectively slow ice crystal growth, prevent shrinkage during storage, and reduce melting rates. Common stabilizers currently used in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan.
While the potential benefits of these findings are clear for ice cream and beer producers, the lead scientist from the study emphasized that the speed at which these insights can be integrated into the broader food industry will depend on the current understanding of food-grade particles, including those that incorporate natural factors like calcium and magnesium citrate with D3.