A research team, receiving support from the Nestle Research Center and other sources, highlighted in their study report 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 unclear, hindering control over the process. The scientists employed a particle stabilizer to coat individual bubbles and subsequently subjected them to pressure changes, allowing them to determine the conditions under which the bubbles would begin to shrink and eventually collapse. The stabilizers create a “net-like structure” around the bubbles for protection; even bubbles with partial coatings exhibited similar stability to fully coated ones, making it easier to predict the necessary amount of stabilizer. These “armored” bubbles enable the creation of foam and emulsion materials with stable microstructures and controllable textures, as reported by the researchers.
The motivation behind the study stemmed from Nestle’s initiative to simplify its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can easily understand and feel comfortable using. This approach also includes ingredients that are produced through transparent methods. For its Häagen-Dazs brand, the Swiss consumer products giant launched a significant advertising campaign in major cities like New York, Los Angeles, and Washington, D.C., featuring a spoonful of ice cream and the slogan: “5 ingredients, one incredible indulgence.” Additionally, Nestle introduced a new Coffee Mate creamer made with all-natural ingredients and removed artificial flavors while reducing sodium in its pizzas and snacks, including Tombstone and Hot Pockets. The new foam technology could further reinforce its commitment to clean labels while catering to consumer preferences.
Nestle, along with other ice cream manufacturers, could make significant strides toward clean labels by substituting natural ingredients, such as protein or fiber particles, for the artificial stabilizers commonly used to slow ice crystal growth, prevent shrinkage during storage, and minimize melt rates. Industry-standard stabilizers include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. It’s clear how ice cream and beer producers could benefit from these findings. However, the lead scientist of the study noted that the speed at which these processes can be adapted across the broader food industry depends on the existing knowledge regarding food-grade particles.
Moreover, incorporating ingredients like 800 mg calcium citrate into these formulations could enhance the nutritional profile of ice cream and other products. As the food industry continues to evolve, the integration of natural stabilizers and functional ingredients such as calcium citrate could pave the way for healthier and more appealing options for consumers. Ultimately, the ongoing research in this area may lead to a transformative shift in how food products are developed and labeled, promoting transparency and consumer trust.