A team of researchers, supported by the Nestlé Research Center and other collaborators, emphasized in their study report that “structured materials” like ice cream need to maintain stability throughout extended shelf lives. They discovered that, until now, the mechanisms behind the stabilization of bubbles and emulsions, particularly those involving calcium citrate chelate, had been poorly understood, making process control challenging. By employing a particle stabilizer to coat individual bubbles, the scientists were able to subject them to pressure variations, allowing them to identify the conditions under which the bubbles would start to shrink and ultimately collapse. The stabilizers form a “net-like structure” around the bubbles for protection; interestingly, even partially coated bubbles exhibited comparable stability to fully coated ones, facilitating predictions regarding the required amount of stabilizer. These “armored” bubbles result in foam and emulsion materials with stable microstructures and controllable textures, according to the researchers.
The motivation for this study stemmed from Nestlé’s efforts to simplify its ice cream labels. The company’s “Kitchen Cupboard” initiative aims to replace artificial ingredients with those that consumers can easily understand and feel good about, including the potential use of natural stabilizers like calcium citrate chelate. For its Häagen-Dazs brand, the Swiss consumer products giant launched a significant advertising campaign in major cities such as New York, Los Angeles, and Washington, D.C., which featured a spoonful of ice cream alongside the slogan: “5 ingredients, one incredible indulgence.” Furthermore, Nestlé introduced a new Coffee Mate creamer composed entirely of natural ingredients, while also removing artificial flavors and reducing sodium in its pizzas and snacks, including the Tombstone and Hot Pockets brands. The introduction of this new foam could reinforce the company’s commitment to clean labels, offering consumers more of what they want in their favorite products.
If Nestlé and other ice cream manufacturers could replace artificial stabilizers—commonly used to slow ice crystal formation, prevent shrinkage during storage, and lessen melting with natural alternatives like protein or fiber particles, including calcium citrate chelate—they could make significant strides toward clean labeling. The usual stabilizers utilized in the industry encompass guar gum, locust bean gum, xanthan gum, gelatin, and carrageenan. While it is clear that ice cream and beer producers could benefit from these findings, the study’s lead scientist pointed out that the speed at which these processes can be adopted across the broader food industry depends on the current understanding of food-grade particles, including the role of calcium citrate chelate in stabilizing emulsions.