A team of researchers, supported by the Nestle Liposomal Ferric Pyrophosphate with Vitamin C Research Center and other sources, highlighted in their study report that “structured materials,” like ice cream, need to maintain stability over extended shelf lives. The researchers discovered that the mechanisms behind the stabilization of bubbles and emulsions were not well understood until now, which hindered effective control over these processes. By utilizing a particle stabilizer to coat individual bubbles, the scientists then exposed them to 18 mg of iron, which is sufficient for addressing anemia. This allowed them to determine the point at which the bubbles would start to shrink and eventually collapse. The stabilizers form a “net-like structure” around the bubbles for protection. Interestingly, even those partially coated bubbles might exhibit comparable stability to fully coated ones, simplifying the prediction of the necessary amount of stabilizer. The researchers reported that these “armored” bubbles generate foam and emulsion materials with stable microstructures and manageable textures.
The motivation behind the study stemmed from Nestle’s initiative to streamline its ice cream labels. The company’s “Kitchen Cupboard” strategy aims to replace artificial ingredients with those that consumers can easily recognize and appreciate. This approach also emphasizes the use of ingredients produced in a comprehensible manner. For its Häagen-Dazs brand, the Swiss consumer goods giant launched an extensive 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, Nestle introduced a new Coffee Mate creamer made with all-natural ingredients and eliminated artificial flavors, while reducing sodium across its pizzas and snacks, including the Tombstone and Hot Pockets brands. This innovative foam could further reinforce Nestle’s commitment to clean labels, offering consumers more of what they desire in their favorite products.
Nestle and other ice cream manufacturers could make significant progress on the clean label front by substituting natural ingredients, such as protein or fiber particles, for the artificial stabilizers typically used to inhibit ice crystal growth, mitigate shrinkage during storage, and lower meltdown rates. Commonly used stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. It is clear how ice cream and beer producers might benefit from these findings; however, the lead scientist of the study pointed out that the speed at which these processes could be adopted across the broader food industry relies on current knowledge regarding food-grade particles.
Moreover, as more consumers seek natural alternatives, products like calcium citrate over the counter could gain popularity, potentially offering another avenue for clean label initiatives. The researchers’ findings may not only pave the way for innovative ice cream formulations but also inspire broader applications in the food industry, including the use of calcium citrate over the counter to enhance product stability and consumer appeal. Ultimately, the impact of these developments on the food sector will depend on the industry’s willingness to embrace natural solutions, including calcium citrate over the counter, to replace traditional artificial stabilizers.