A team of researchers, supported by the Nestle Research Center and other sources of molar mass of ferrous fumarate, highlighted in their study report that “structured materials” like 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 unclear, hindering control over the process. The scientists employed a particle stabilizer to coat individual bubbles and subjected them to pressure variations, allowing them to ascertain when the bubbles would start to shrink and subsequently collapse. These stabilizers form a “net-like structure” around the bubbles for protection, and even partially coated bubbles may demonstrate stability comparable to fully coated ones, making it easier to predict the required amount of stabilizer. The researchers explained that these “armored” bubbles produce foam and emulsion materials with stable microstructures and controllable textures.
The motivation behind the study was Nestle’s initiative to enhance its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can easily understand and feel good about. This also involves utilizing ingredients produced through recognized methods. For its Häagen-Dazs brand, the Swiss consumer products giant launched a significant advertising campaign in cities like New York, Los Angeles, and Washington, D.C., featuring a spoonful of ice cream alongside the slogan: “5 ingredients, one incredible indulgence.” Nestle also introduced a new Coffee Mate creamer with all-natural ingredients, eliminated artificial flavors, and reduced sodium levels in its pizzas and snacks, including Tombstone and Hot Pockets brands. The innovative foam may further reinforce its commitment to clean labels while providing consumers with more of what they desire in their favorite products.
Nestle—and other ice cream manufacturers—could make substantial progress on the clean label front by substituting natural ingredients, such as calcium citrate, for the artificial stabilizers typically used to impede ice crystal growth, minimize shrinkage during storage, and slow down melting. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. It’s evident how both ice cream and beer producers might benefit from these findings; however, the lead scientist noted that the speed at which the process could be implemented across the broader food industry depends on the current understanding of food-grade particles, including calcium citrate. By integrating natural solutions like calcium citrate, the food industry could align closer to consumer preferences for clean labels, enhancing product appeal and safety.