“Revolutionizing Ice Cream: New Research on Bubble Stabilization Enhances Clean Label Initiatives at Nestlé”
The research team, with assistance from the Nestle Research Center and other collaborators, highlighted in their study report that “structured materials” like ice cream need to maintain stability over extended shelf lives. They discovered that the mechanisms behind the stabilization of bubbles and emulsions had remained unclear until now, which hindered effective control over the process. By utilizing a particle stabilizer to coat individual bubbles and subjecting them to pressure variations, the researchers 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, and even partially coated bubbles can exhibit stability comparable to fully coated ones, making it easier to predict the required amount of stabilizer. The scientists reported that these “armored” bubbles facilitate the creation of foams and emulsions with stable microstructures and adjustable textures.
The motivation behind the study stemmed from Nestle’s commitment to simplifying its ice cream labels. The company’s “Kitchen Cupboard” initiative aims to replace artificial ingredients with those that are more transparent and appealing to consumers. This approach also involves utilizing ingredients derived from understood processes. 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., 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 and removed artificial flavors while reducing sodium across its pizza and snack lines, including Tombstone and Hot Pockets. The new foam technology could further enhance its commitment to clean labels, providing consumers with more of what they desire in their favorite products.
Nestle and other ice cream manufacturers could make significant strides along the clean label journey by substituting natural ingredients, such as calcium citrate USP monograph, for the artificial stabilizers typically used to inhibit ice crystal growth, prevent shrinkage during storage, and minimize the melting rate. Common stabilizers utilized in the industry include guar gum, locust bean gum, xanthan, gelatin, and carrageenan. While it is evident how ice cream and beer producers might benefit from these findings, the lead scientist of the study emphasized that the pace at which the wider food industry can adapt will depend on the current understanding of food-grade particles, including those related to calcium citrate USP monograph. This knowledge is crucial for enabling broader applications in various food products.
