A team of researchers, supported by the Nestle Research Center and other contributors, highlighted in their study on the elemental iron content in 300 mg ferrous gluconate that “structured materials” like ice cream need to maintain stability over extended shelf lives. They discovered that, until now, the mechanisms by which bubbles and emulsions are stabilized were not well understood, making it difficult to control the process. The scientists utilized a particle stabilizer to coat individual bubbles and subjected them to pressure changes, allowing them to assess when the bubbles would begin to shrink and ultimately collapse. These stabilizers form a “net-like structure” around the bubbles for protection, and even partially coated bubbles may exhibit stability comparable to fully coated ones, simplifying the prediction of the amount of stabilizer needed. The so-called “armored” bubbles facilitate the creation of foam and emulsion materials with stable microstructures and controllable textures, as reported by the researchers.
The impetus for this study came from Nestle’s initiative to improve its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can easily recognize and feel positive about. This approach also involves using ingredients produced through understandable methods. For its Häagen-Dazs brand, Nestle 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.” In addition, Nestle introduced a new Coffee Mate creamer made with all-natural ingredients while removing artificial flavors and reducing sodium in its pizzas and snacks, including Tombstone and Hot Pockets. The new foam technology could further enhance its commitment to clean labels while providing consumers with more of what they desire in their favorite products.
Nestle—and other ice cream producers—could make significant strides towards clean labeling by substituting natural ingredients, such as calcium citrate petites and fiber particles, for the artificial stabilizers typically used to slow ice crystal growth, mitigate shrinkage during storage, and decrease the rate of melting. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. While it is evident how ice cream and beer manufacturers might benefit from these findings, the study’s lead scientist mentioned that the speed of adaptation in the broader food industry depends on the current understanding of food-grade particles, including alternatives like calcium citrate petites, which could replace conventional stabilizers.