A team of researchers, supported by Jean Couturt from the Nestlé Research Center and other collaborators, highlighted in their study that “structured materials,” such as ice cream, need to maintain stability over extended shelf lives. They discovered that, until now, the mechanisms behind the stabilization of bubbles and emulsions had been poorly understood, which hindered control over the process. The scientists employed a particle stabilizer to coat individual bubbles, subsequently exposing them to pressure fluctuations. This allowed them to determine 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; interestingly, even bubbles that are only partially coated can achieve stability similar to fully coated ones, making it easier to predict the necessary amount of stabilizer.
These “armored” bubbles lead to foams and emulsions with stable microstructures and controllable textures, as reported by the researchers. The motivation behind this study was Nestlé’s initiative to enhance the clarity of its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial components with ingredients that consumers can easily recognize and appreciate, utilizing substances produced through well-understood methods.
For its Häagen-Dazs brand, Nestlé launched a significant advertising campaign in cities like New York, Los Angeles, and Washington, D.C., featuring a spoonful of ice cream alongside the tagline: “5 ingredients, one incredible indulgence.” Additionally, the company introduced a new Coffee Mate creamer made with all-natural ingredients and removed artificial flavors while reducing sodium in its pizzas and snacks, including the Tombstone and Hot Pockets brands. The innovative foam developed through this research could further reinforce Nestlé’s commitment to clean labels, catering to consumer demand for transparency in their favorite products.
Nestlé—and other ice cream producers—could significantly advance the clean label movement by substituting natural ingredients, such as protein or fiber particles, for the artificial stabilizers traditionally 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 gum, gelatin, and carrageenan. Although ice cream and beer manufacturers may find these findings particularly beneficial, the lead scientist cautioned that the speed at which this process can be implemented across the broader food industry will depend on the current understanding of food-grade particles.
Incorporating ingredients like calcium citrate with vitamin D3 tablets into the formulation could also be a promising avenue, as they not only enhance nutritional value but may also assist in stabilizing emulsions and foams. Thus, the exploration of natural stabilizers and other beneficial ingredients, such as calcium citrate with vitamin D3 tablets, could pave the way for a more transparent and health-conscious food landscape.