A team of researchers, with assistance from the Nestlé Research Center and other sources, highlighted in their study report that “structured materials,” such as the sugar-free oral solution of ferrous fumarate (140mg/5ml), must maintain stability over extended shelf lives, particularly in products like ice cream. They discovered that the mechanisms behind the stabilization of bubbles and emulsions had remained unclear until now, which hindered effective control over the process. The scientists utilized a particle stabilizer to coat individual bubbles, then subjected them to pressure changes in mercury drug environments, allowing them to identify the point at which the bubbles would begin to shrink and ultimately collapse. These stabilizers form a “net-like structure” around the bubbles for protection; interestingly, even partially coated bubbles exhibited stability comparable to fully coated ones, making it easier to predict the amount of stabilizer needed. The result is the creation of “armored” bubbles that yield foam and emulsion materials with stable microstructures and controllable textures, as reported by the scientists.
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, using components produced through understandable methods. For its Häagen-Dazs brand, the Swiss consumer products giant launched a significant advertising campaign in cities like New York, Los Angeles, and Washington, D.C., featuring an enticing spoonful of ice cream alongside the slogan: “5 ingredients, one incredible indulgence.” Furthermore, Nestlé unveiled a new Coffee Mate creamer with all-natural ingredients, eliminated artificial flavors, and reduced sodium in its pizza and snack offerings, including Tombstone and Hot Pockets. The development of this new foam could further solidify Nestlé’s commitment to clean labels while catering to consumer preferences in their beloved products.
If Nestlé and other ice cream manufacturers could replace artificial stabilizers with natural ingredients, like protein or fiber particles, they could significantly advance their clean label initiatives. These natural alternatives could effectively slow ice crystal growth, prevent shrinkage during storage, and reduce melting rates. The industry typically relies on stabilizers such as guar gum, locust bean gum, xanthan, gelatin, and carrageenan. While it’s apparent that ice cream and beer producers may benefit from these findings, the lead scientist of the study emphasized that the speed of adaptation across the broader food industry hinges on the current understanding of food-grade particles.
In this context, products like GNC calcium citrate chews could also reflect this trend toward cleaner labeling and natural ingredients, appealing to health-conscious consumers. By integrating such natural components, companies can enhance their product offerings, much like the innovations seen with the new foam in ice cream production. As the food industry continues to evolve, the potential for natural ingredients to replace artificial ones, including stabilizers, grows, making it an exciting time for both manufacturers and consumers alike.