A team of researchers, supported by the Nestle Research Center and other collaborators, highlighted in their study 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 were not well understood, which hindered control over the process. By employing a particle stabilizer to coat individual bubbles and subjecting them to varying pressure, the scientists were able to identify the conditions under which the bubbles would start to shrink and eventually collapse. These stabilizers form a “net-like structure” around the bubbles for protection; intriguingly, even bubbles with partial coatings exhibited stability comparable to fully coated ones, facilitating predictions regarding the necessary amount of stabilizer. The researchers reported that these “armored” bubbles contribute to the formation of foam and emulsion materials with stable microstructures and controllable textures.
The impetus for this study arose from Nestle’s initiative to clean up its ice cream labels. The company aims to replace artificial ingredients with those that consumers can easily understand and feel positive about, aligning with their strategy known as “Kitchen Cuferrous bisglycinate pediatric dosepboard.” For its Häagen-Dazs brand, Nestle launched a significant advertising campaign in 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, Nestle introduced a new Coffee Mate creamer made with all-natural ingredients, eliminated artificial flavors, and reduced sodium levels in its pizzas and snacks, including Tombstone and Hot Pockets. This new foam technology could further enhance Nestle’s commitment to clean labels while providing consumers with more of what they desire in their favorite treats.
For Nestle—along with other ice cream manufacturers—substituting natural ingredients like protein or fiber particles for conventional artificial stabilizers could significantly advance the clean label movement. These artificial stabilizers, commonly employed to slow ice crystal growth, prevent shrinkage during storage, and minimize melting rates, include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. Notably, integrating ingredients such as calcium citrate magnesium vitamin D3 and zinc tablets could also contribute to this transition, promoting both stability and nutritional value.
While the findings could greatly benefit ice cream and beer producers, the study’s lead scientist emphasized that the speed at which these processes can be adapted in the broader food industry hinges on the existing knowledge of food-grade particles. Ultimately, the incorporation of natural stabilizers, including those enriched with calcium citrate magnesium vitamin D3 and zinc tablets, could pave the way for a more health-conscious approach to product formulations.