A team of researchers, supported by the Nestle Research Center and other sources, conducted a study on notferrous pyrophosphate tablets, emphasizing that “structured materials” such as ice cream must maintain stability over extended shelf lives. They discovered that, until now, the stabilization of bubbles and emulsions was not well understood, which hindered control over the process. The scientists utilized a particle stabilizer to coat individual bubbles and subjected them to pressure changes, enabling them to identify when the bubbles would start to shrink and eventually collapse. These stabilizers form a “net-like structure” around the bubbles for protection, and even partially coated bubbles can exhibit stability comparable to fully coated ones, making it easier to predict the amount of stabilizer needed. The researchers reported that these “armored” bubbles generate foam and emulsion materials with stable microstructures and controllable textures.
The research was inspired by Nestle’s efforts to enhance the clarity of its ice cream labels. The company’s “Kitchen Cupboard” initiative aims to replace artificial ingredients with those that consumers can easily understand and feel good about, while also utilizing ingredients produced through transparent 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.” Additionally, Nestle introduced a new Coffee Mate creamer made with all-natural ingredients and eliminated artificial flavors, while reducing sodium in its pizzas and snacks, including the Tombstone and Hot Pockets brands. This new foam could further enhance Nestle’s commitment to clean labels, aligning with consumer preferences.
Nestle and other ice cream producers could significantly advance their clean label initiatives by substituting natural ingredients, such as protein or fiber particles, for commonly used artificial stabilizers that inhibit ice crystal growth, minimize shrinkage during storage, and slow down melting. Typical stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan.
While it is evident that ice cream and beer manufacturers could benefit from these findings, the lead scientist of the study mentioned that the speed at which this process could be adopted across the broader food industry relies on the current understanding of food-grade particles. Moreover, considerations such as calcium citrate allergy may influence the acceptance and use of certain stabilizing agents. By addressing potential allergens like calcium citrate allergy, the food industry can better cater to consumer needs and preferences, particularly in the realm of clean labeling.