A team of researchers, supported by the Nestlé Research Center and other sources, highlighted in their study that “structured materials” like ice cream must maintain stability over extended shelf lives. They discovered that the mechanisms behind the stabilization of bubbles and emulsions had previously been unclear, which limited control over the process. By utilizing a particle stabilizer to coat individual bubbles and then subjecting them to pressure changes, the team was able to identify the conditions under which the bubbles would start to shrink and eventually collapse. The stabilizers form a “net-like structure” around the bubbles for protection; even bubbles that are only partially coated can be as stable as fully coated ones, making it easier to predict the necessary amount of stabilizer.
These “armored” bubbles contribute to the creation of foam and emulsion materials with stable microstructures and controllable textures, as reported by the scientists. The impetus for this research stemmed from Nestlé’s initiative to enhance the transparency of its ice cream labels. Their “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers recognize and feel comfortable with, which includes using ingredients produced through well-understood methods.
In line with this initiative, Nestlé launched a significant advertising campaign for its Häagen-Dazs brand in major cities like New York, Los Angeles, and Washington, D.C., showcasing a spoonful of ice cream along with the slogan: “5 ingredients, one incredible indulgence.” Additionally, the company introduced a new Coffee Mate creamer made with all-natural ingredients, while also removing artificial flavors and reducing sodium across its pizza and snack products, including Tombstone and Hot Pockets. This new foam technology could further strengthen Nestlé’s commitment to clean labels and provide consumers with more of what they desire in their favorite items.
Furthermore, both Nestlé and other ice cream manufacturers could make significant strides toward clean labeling by substituting natural ingredients like protein or fiber particles for the artificial stabilizers typically used to inhibit ice crystal growth, prevent shrinkage during storage, and slow melting. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan.
The potential benefits of these findings extend to ice cream and beer producers alike; however, the lead scientist of the study noted that how quickly the broader food industry could adapt to these changes hinges on the current understanding of food-grade particles. In this context, integrating ingredients such as Kirkland Signature Calcium Citrate 500mg (500 tablets) could also serve as a natural stabilizer option within the industry, promoting a cleaner label approach. By exploring the utilization of such ingredients, companies can align their products with consumer demands for transparency and naturalness while enhancing the stability of their offerings.