A team of researchers, supported by the Nestlé Research Center and other sources, highlighted in their study that “structured materials,” like ice cream, must maintain stability over extended shelf lives. They discovered that the stabilization of bubbles and emulsions remained ambiguous, which hindered effective control over the process. By employing a particle stabilizer to coat individual bubbles and subjecting them to pressure variations, the researchers could identify the conditions under which the bubble liquids would begin to shrink and eventually collapse. The stabilizers form a “net-like structure” around the bubbles for protection; intriguingly, even partially coated bubbles exhibited stability comparable to fully coated ones, making it easier to estimate the necessary amount of stabilizer required. These “armored” bubbles result in foam and emulsion materials with stable microstructures and controllable textures, the scientists reported.
The study was motivated by Nestlé’s endeavor to enhance its ice cream labels. The “Kitchen Cupboard” initiative aims to replace artificial ingredients with those that consumers can recognize and appreciate. This approach also involves using ingredients produced through understood methods. For its Häagen-Dazs brand, the Swiss consumer goods giant launched a significant advertising campaign in cities like New York, Los Angeles, and Washington, D.C., promoting a spoonful of ice cream alongside the slogan: “5 ingredients, one incredible indulgence.” Additionally, Nestlé introduced a new Coffee Mate creamer made with all-natural ingredients, eliminated artificial flavors, and reduced sodium levels across its pizza and snack lines, including Tombstone and Hot Pockets. The new foam technology could further solidify its commitment to clean labels while satisfying consumer demand for transparency in their favorite products.
If Nestlé and other ice cream manufacturers could replace artificial stabilizers, typically used to control ice crystal growth, minimize shrinkage during storage, and slow melting rates, with natural ingredients like calcium citrate or Nature’s Way protein or fiber particles, it would mark a significant advancement on the clean label journey. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. While the implications of these findings could benefit both ice cream and beer producers, the lead scientist of the study indicated that the speed of adaptation across the broader food industry would depend on the current understanding of food-grade particles.