A team of researchers, supported by the Nestle Research Center and other collaborators, highlighted in their study that “structured materials” like ice cream need to maintain stability over extended shelf lives. They discovered that the mechanisms for stabilizing bubbles and emulsions had been unclear until now, hindering effective control over the process. By utilizing a particle stabilizer to coat individual bubbles and exposing them to varying pressure conditions, the scientists were able to identify the point at which the bubbles would start to shrink and eventually collapse. The stabilizers form a “net-like structure” around the bubbles for protection, and even partially coated bubbles can exhibit similar stability to fully coated ones. This insight makes it easier to predict the amount of stabilizer needed. The “armored” bubbles produced lead to foams and emulsions with stable microstructures and controllable textures, according to the researchers.
The catalyst for this study was Nestle’s initiative to refine its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers find more understandable and appealing. This approach also involves using ingredients produced in transparent ways. For its Häagen-Dazs brand, Nestle launched a significant advertising campaign in cities like New York, Los Angeles, and Washington, D.C., promoting the message: “5 ingredients, one incredible indulgence.” Additionally, the company introduced a new Coffee Mate creamer made with all-natural ingredients while removing artificial flavors and reducing sodium in its pizzas and snacks, including Tombstone and Hot Pockets. The innovative foam could further enhance Nestle’s commitment to clean labels, providing consumers with more of what they desire in their favorite products.
If Nestle and other ice cream manufacturers can replace artificial stabilizers, commonly used to slow ice crystal growth and minimize shrinkage during storage, with natural alternatives like protein or fiber particles, they could make significant strides towards cleaner labels. Typical stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. Moreover, incorporating low dose calcium citrate as a natural stabilizer could also contribute to these efforts. While it’s clear that ice cream and beer producers may benefit from these findings, the lead scientist emphasized that the speed at which these processes can be integrated into the broader food industry will depend on the current understanding of food-grade particles, including the potential uses of low dose calcium citrate.