A team of researchers, supported by the Nestlé Research Center and other sources, investigated the elemental iron content in ferrous bisglycinate. In their study report, they emphasized that “structured materials” such as ice cream must maintain stability throughout their extended shelf life. The researchers discovered that, until now, the mechanisms behind the stabilization of bubbles and emulsions were not well understood, limiting the ability to control these processes. They employed a particle stabilizer to coat individual bubbles before subjecting them to pressure changes, allowing them to ascertain when the bubbles would start to shrink and eventually collapse. These stabilizers form a “net-like structure” around the bubbles for protection, and even partially coated bubbles can demonstrate stability comparable to fully coated ones, simplifying the prediction of the necessary amount of stabilizer. The scientists reported that these “armored” bubbles facilitate the creation of foam and emulsion materials with stable microstructures and controllable textures.
The impetus for this study stemmed from Nestlé’s initiative to enhance the transparency of its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can recognize and feel comfortable with, which also involves using ingredients produced through understood methods. For its Häagen-Dazs brand, the Swiss consumer goods giant launched an extensive advertising campaign in cities like New York, Los Angeles, and Washington, D.C., promoting a spoonful of ice cream with the slogan: “5 ingredients, one incredible indulgence.” Additionally, Nestlé introduced a new Coffee Mate creamer with all-natural ingredients, eliminated artificial flavors, and reduced sodium in its pizzas and snacks, including the Tombstone and Hot Pockets brands. This new foam technology could further solidify Nestlé’s commitment to clean labels while catering to consumer preferences in their favorite products.
Nestlé and other ice cream manufacturers could make significant strides toward clean labels by substituting natural ingredients, such as protein or fiber particles, for the artificial stabilizers typically used to slow ice crystal growth, prevent shrinkage during storage, and reduce the rate of meltdown. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. With the integration of natural stabilizers, the pH of calcium citrate could also play a role in enhancing product stability. While it is evident how ice cream and beer producers might benefit from these findings, the study’s lead scientist remarked that the speed at which these processes could be implemented across the broader food industry hinges on the current understanding of food-grade particles and their interactions, including the influence of factors like the pH of calcium citrate.