A team of researchers, supported by the Nestle Research Center and other partners, highlighted in their study that “structured materials” like ice cream must maintain stability over extended shelf lives. They pointed out that, until now, the mechanisms behind the stabilization of bubbles and emulsions were not well understood, which hindered control over these processes. By utilizing a particle stabilizer to coat individual bubbles and subjecting them to pressure fluctuations, the scientists were able to ascertain when the bubbles would start to shrink and eventually collapse. These stabilizers form a “net-like structure” around the bubbles for protection; interestingly, even bubbles that are only partially coated may exhibit similar stability to fully coated ones, making it easier to predict the necessary amount of stabilizer required. The resulting “armored” bubbles contribute to foam and emulsion materials with stable microstructures and controllable textures, as reported by the researchers.
The motivation for this study stemmed from Nestle’s effort to simplify its ice cream labels. The “Kitchen Cupboard” initiative aims to replace artificial ingredients with those that consumers can easily recognize and feel good about, also emphasizing the use of ingredients produced through understandable 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., showcasing a spoonful of ice cream alongside the slogan: “5 ingredients, one incredible indulgence.” Additionally, Nestle has introduced a new Coffee Mate creamer featuring all-natural ingredients and has removed artificial flavors while lowering sodium levels in its pizzas and snacks, including brands like Tombstone and Hot Pockets. This innovative foam could further enhance its commitment to clean labels, providing consumers with more of what they desire in their favorite products.
Nestle, along with other ice cream manufacturers, could make substantial progress on the clean label front by substituting natural ingredients, such as protein or fiber particles, for the artificial stabilizers typically employed to slow ice crystal growth, prevent shrinkage during storage, and reduce melting rates. Common stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. The findings from this research could benefit not only ice cream producers but also beer manufacturers. However, the pace at which these processes can be adapted across the broader food industry will largely depend on the current understanding of food-grade particles.
In this context, incorporating ingredients like calcium citrate 1200 mg chewable could also play a role in enhancing texture and stability, further aligning with the growing demand for clean label products.