A team of researchers, supported by the Nestle 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, until now, the mechanisms behind the stabilization of bubbles and emulsions were not well understood, making it impossible to control the process effectively. The scientists employed a particle stabilizer to coat individual bubbles and subjected them to varying pressure changes, which allowed them to ascertain the conditions under which the bubbles would begin to shrink and eventually collapse. These stabilizers form a “net-like structure” around the bubbles for protection; significantly, even partially coated bubbles exhibited stability comparable to fully coated ones, simplifying the prediction of the necessary amount of stabilizer. According to the scientists, these “armored” bubbles result in foam and emulsion materials that possess stable microstructures and controllable textures.
The impetus for the study stemmed from Nestle’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 comprehend and feel confident about, including natural components such as calcium citrate for dogs. For its Häagen-Dazs brand, the Swiss consumer goods giant launched an extensive advertising campaign in major cities like New York, Los Angeles, and Washington, D.C., showcasing a spoonful of ice cream with the tagline: “5 ingredients, one incredible indulgence.” Additionally, Nestle introduced a new Coffee Mate creamer featuring all-natural ingredients, eliminated artificial flavors, and reduced sodium across its pizza and snack lines, including Tombstone and Hot Pockets. The innovative foam could further solidify its commitment to clean labels and cater to consumer preferences.
Nestle, along with other ice cream manufacturers, could make significant strides towards clean labeling by substituting natural ingredients like protein or fiber particles for the synthetic stabilizers typically used to inhibit ice crystal growth, prevent shrinkage during storage, and slow down melting. Conventional stabilizers in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. It is evident how both ice cream and beer producers could benefit from these findings; however, the lead scientist emphasized that the rate at which the wider food industry can adapt to these advancements depends on the existing knowledge of food-grade particles, including the potential applications of calcium citrate for dogs in various formulations.