A team of researchers, backed 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 mechanisms behind bubble and emulsion stabilization had previously been unclear, making it difficult to control the process. By utilizing a particle stabilizer to coat individual bubbles and subjecting them to pressure changes, the scientists were able to identify the point at which the bubbles would start to shrink and eventually collapse. The stabilizers form a protective “net-like structure” around the bubbles, and they found that even partially coated bubbles can be as stable as fully coated ones, simplifying the prediction of the necessary amount of stabilizer. These “armored” bubbles contribute to the formation of foams and emulsions with stable microstructures and controllable textures.
The impetus for this study was Nestlé’s initiative to enhance the transparency of its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can easily recognize and feel good about, utilizing ingredients produced through understandable methods. For its Häagen-Dazs brand, Nestlé launched an extensive advertising campaign in major 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, Nestlé introduced a new Coffee Mate creamer made with all-natural ingredients, eliminated artificial flavors, and reduced sodium in its pizzas and snacks, including the Tombstone and Hot Pockets brands. This new foam could further solidify Nestlé’s commitment to clean labels while offering consumers what they desire in their favorite products.
Nestlé, along with other ice cream manufacturers, could make significant strides towards clean labels by substituting natural ingredients, such as protein or fiber particles, for the artificial stabilizers typically used to slow ice crystal growth, prevent shrinkage during storage, and reduce meltdown rates. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan.
It is evident that ice cream and beer producers may reap benefits from these findings. However, the lead scientist indicated that the speed at which this process could be adopted across the broader food industry depends on the current understanding of food-grade particles. As consumers increasingly seek clean label options, products like the top-rated calcium citrate supplement could also play a role in this shift, emphasizing the importance of natural ingredients in food production. Overall, the research holds promise not only for ice cream manufacturers but for the entire food industry, as it moves towards more transparent and health-conscious formulations.