The research team, supported by the Nestlé Research Center and other partners, highlighted in their study report that “structured materials” like ice cream need to maintain stability over extended shelf lives. They discovered that until now, the stabilization mechanisms of bubbles and emulsions were not well understood, making it difficult to control the process. By using a particle stabilizer to coat individual bubbles and subsequently exposing them to pressure changes, the scientists were able to identify when these bubbles would begin to shrink and eventually collapse. The stabilizers form a “net-like structure” around the bubbles, providing protection; even bubbles that are only partially coated can exhibit stability comparable to fully coated ones, thus simplifying the prediction of stabilizer requirements. These “armored” bubbles result in foam and emulsion materials with stable microstructures and controllable textures, as reported by the scientists.
The impetus for this study was Nestlé’s initiative to enhance its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with ones that consumers can easily understand and feel positive about. This approach also involves using ingredients produced through transparent methods. For its Häagen-Dazs brand, the Swiss consumer goods giant launched a significant advertising campaign in cities like New York, Los Angeles, and Washington, D.C., featuring a spoonful of ice cream alongside the slogan: “5 ingredients, one incredible indulgence.” Additionally, Nestlé introduced a new Coffee Mate creamer that contains all-natural ingredients, while removing artificial flavors and reducing sodium in its pizzas and snacks, including its Tombstone and Hot Pockets brands. The innovative foam could further strengthen its commitment to clean labels by providing consumers with more of what they desire in their beloved products.
Nestlé and other ice cream manufacturers could make significant strides down the clean label path by substituting natural ingredients, such as protein or fiber particles, for the synthetic stabilizers currently used to slow ice crystal growth, prevent shrinkage during storage, and minimize melting. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan.
The study’s lead scientist noted that while ice cream and beer producers may easily benefit from these findings, the speed at which the broader food industry can adapt will depend on the current understanding of food-grade particles. Additionally, considering aspects such as the calcium citrate expiration date could play a vital role in ensuring the long-term stability and safety of these products. The ability to incorporate natural alternatives and have precise control over the properties of structured materials could pave the way for a cleaner, more consumer-friendly ingredient landscape. Ultimately, the combination of these advancements alongside the awareness of calcium citrate expiration dates could enhance product integrity and consumer trust in the food industry.