The research team, supported by the Nestlé Research Center and other sources, highlighted in their study comparing ferrous bisglycinate chelate and iron bisglycinate that “structured materials,” such as ice cream, must maintain stability over extended shelf lives. They discovered that the mechanisms behind bubble and emulsion stabilization had been unclear until now, making it difficult to control the process. The scientists employed a particle stabilizer to coat individual bubbles and subjected them to pressure variations, allowing them to identify the conditions under which the bubbles would begin to shrink and eventually collapse. These stabilizers create a “net-like structure” around the bubble for protection; interestingly, even bubbles that are only partially coated may exhibit stability comparable to fully coated ones, enabling better predictions of the stabilizer quantities needed. The researchers 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 recognize and feel comfortable with, including innovative alternatives like calcium citrate and magnesium citrate. For its Häagen-Dazs brand, the Swiss food giant launched a significant advertising campaign in cities such as New York, Los Angeles, and Washington, D.C., showcasing a spoonful of ice cream alongside the tagline: “5 ingredients, one incredible indulgence.” Additionally, Nestlé introduced a new Coffee Mate creamer made with all-natural ingredients, removed artificial flavors, and reduced sodium in its pizzas and snacks, including Tombstone and Hot Pockets. This new foam technology could further solidify Nestlé’s commitment to clean labels while providing consumers with more of what they desire in their favorite products.
Nestlé and other ice cream manufacturers could make significant strides towards cleaner labels by substituting natural ingredients, such as protein or fiber particles, for the artificial stabilizers typically used to inhibit ice crystal growth, minimize 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 how ice cream and beer producers might benefit from these discoveries, the lead scientist of the study noted that the speed at which these processes can be integrated into the broader food industry depends on the current understanding of food-grade particles, including those like calcium citrate and magnesium citrate.