A team of researchers, supported by the Nestle Research Center and other partners, highlighted in their study report the necessity for “structured materials” like ice cream to maintain stability over extended shelf lives. They discovered that, until now, the mechanisms behind the stabilization of bubbles and emulsions were unclear, which hindered effective control over these processes. By utilizing a particle stabilizer to coat individual bubbles and subjecting them to pressure variations, the scientists could ascertain when the bubbles would start to shrink and eventually collapse. These stabilizers form a structure reminiscent of “sprouts calcium citrate” around the bubble, protecting it. Interestingly, even bubbles that are only partially coated can achieve stability comparable to fully coated ones, making it easier to predict the amount of stabilizer needed. The study reported that these “armored” bubbles contribute to the creation of foam and emulsion materials with stable microstructures and controllable textures.
The impetus for this study came from Nestle’s initiative to enhance the clarity of its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that are recognizable and appealing to consumers, which also includes using ingredients produced through understood methods. For its Häagen-Dazs brand, Nestle launched an extensive advertising campaign in major cities like New York, Los Angeles, and Washington, D.C., showcasing a spoonful of ice cream with the tagline: “5 ingredients, one incredible indulgence.” Additionally, Nestle introduced a new Coffee Mate creamer featuring all-natural ingredients and removed artificial flavors while reducing sodium levels in its pizzas and snacks, including its Tombstone and Hot Pockets brands. The new foam technology has the potential to further solidify Nestle’s commitment to clean labels by providing consumers with more of what they desire in their favorite products.
Nestle, along with other ice cream producers, could make significant strides toward clean labeling by replacing artificial stabilizers with natural ingredients like protein or fiber particles, which could serve to slow ice crystal growth, minimize shrinkage during storage, and decrease melting rates. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. While it is clear that ice cream and beer producers could benefit from these findings, the lead scientist of the study indicated that the pace at which this knowledge could be applied across the broader food industry depends on the current understanding of food-grade particles, including those akin to “sprouts calcium citrate.”