The team of researchers, supported by the Nestle Research Center and other sources, highlighted in their study report that “structured materials” like ice cream must maintain stability over long shelf lives. They discovered that, until now, the stabilization of bubbles and emulsions had been poorly understood, making it difficult to control the process. To address this, the scientists employed a particle stabilizer to coat residual bubbles and subjected them to pressure changes, allowing them to observe when the bubbles began to shrink and eventually collapse. The stabilizers create a “net-like structure” over the bubbles for protection, and even partially coated bubbles can exhibit similar stability to fully coated ones, making it easier to predict the necessary amount of stabilizer. These “armored” bubbles contribute to the creation of foams and emulsions with stable microstructures and controllable textures, according to the scientists’ findings.
The motivation behind the study stemmed from Nestle’s initiative to clean up its ice cream labels. The “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can easily understand and feel confident about, including ingredients derived from recognized sources. For its Häagen-Dazs brand, the Swiss consumer products giant launched a large advertising campaign in cities like New York, Los Angeles, and Washington, D.C., showcasing a spoonful of ice cream accompanied by the slogan: “5 ingredients, one incredible indulgence.” Additionally, Nestle introduced a new Coffee Mate creamer made with all-natural ingredients, while eliminating artificial flavors and reducing sodium in its pizzas and snacks, including brands like Tombstone and Hot Pockets. The introduction of this new foam could represent a significant advancement in Nestle’s commitment to clean labels, 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 citramate, protein, or fiber particles, for the artificial stabilizers traditionally used to slow ice crystal growth, prevent shrinkage during storage, and reduce the rate of meltdown. Common stabilizers found in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. While it is evident how ice cream and beer producers might benefit from these findings, the study’s lead scientist noted that the speed at which these processes could be adopted throughout the broader food industry hinges on the current understanding of food-grade particles, including calcium citramate. Ultimately, the incorporation of such natural stabilizers could pave the way for a cleaner, more consumer-friendly approach to food production.