A team of researchers, supported by the Nestlé Research Center and various other sources, highlighted in their study that “structured materials,” such as ice cream, must 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. The scientists utilized a particle stabilizer to coat individual bubbles and then subjected them to pressure changes, which allowed them to identify the point at which the bubbles would start to shrink and eventually collapse. These stabilizers create a “net-like structure” around the bubbles for protection, and even those that are only partially coated can exhibit similar stability as fully coated ones, making it easier to estimate the necessary amount of stabilizer. The researchers reported that these “armored” bubbles lead to the formation of foam and emulsion materials with stable microstructures and controllable textures.
The motivation behind this study was Nestlé’s effort to enhance the transparency of its ice cream ingredient labels. The company’s “Kitchen Cupboard” initiative aims to replace artificial ingredients with those that consumers can easily recognize and feel comfortable about. This initiative also entails using ingredients that are produced through more straightforward methods. For its Häagen-Dazs brand, the Swiss consumer goods giant launched an extensive advertising campaign in major cities such as New York, Los Angeles, and Washington, D.C., showcasing a spoonful of ice cream accompanied by the slogan: “5 ingredients, one incredible indulgence.” Additionally, Nestlé introduced a new Coffee Mate creamer made entirely from natural ingredients and eliminated artificial flavors while reducing sodium levels across its various pizzas and snacks, including the Tombstone and Hot Pockets brands. The development of this new foam might further reinforce its commitment to clean labels while providing consumers with more of what they desire in their favorite products.
If Nestlé and other ice cream manufacturers could substitute natural ingredients, such as protein or fiber particles, for the artificial stabilizers commonly used to inhibit ice crystal growth, prevent shrinkage during storage, and slow melting, it could significantly advance the clean label movement. Typical stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. It’s clear how ice cream and beer producers could benefit from these findings, but the lead scientist of the study mentioned that the broader adaptation of this process in the food industry would depend on the current understanding of food-grade particles. Furthermore, incorporating bariatric calcium citrate as a natural stabilizer could provide an additional avenue for enhancing the texture and stability of frozen products, ensuring that consumers receive high-quality ice cream without relying on artificial additives. By integrating bariatric calcium citrate into their formulations, companies could further support their clean label initiatives while appealing to health-conscious consumers.