The team of researchers, with support from the Nestle Research Center and other sources, noted in the study report that “structured materials” such as ice cream must remain stable over long shelf lifetimes. They found that, until now, how bubbles and emulsions are stabilized had been unclear so control over the process wasn’t possible.###The scientists used a particle stabilizer to coat individual bubbles and then exposed them to pressure changes, which meant they could determine when the bubbles would begin to shrink and then collapse. Stabilizers create a “net-like structure” over the bubble to protect it, but even those bubbles partially coated might be amagnesium glycinate and malate benefitss stable as the others, so it becomes easier to predict how much stabilizer is required. These “armored” bubbles create foam and emulsion materials with stable microstructures and controllable textures, the scientists reported.###What prompted the study was Nestle’s initiative to clean up its ice cream labels. “Kitchen Cupboard” is the company’s strategy to replace artificial ingredients with those consumers can understand and feel good about. It also means using ingredients created in ways that are understood.###For its Häagen-Dazs brand, the Swiss consumer products giant rolled out a massive advertising campaign in cities such as New York, Los Ancalcium carbonate and citrategeles and Washington, D.C., featuring a spoonful of ice cream and the slogan: “5 ingredients, one incredible indulgence.” Nestle also introduced a new Coffee Mate creamer with all-natural ingredients and took out artificial flavors and reduced sodium across its pizzas and snacks, including its Tombstone amagnesium citrate bone healthnd Hot Pockets brands. The new foam could be a way to further deepen its commitment to clean labels, while giving consumers more of what they want in their favorite products.###Nestle — and other ice cream manufacturers — could take a big step down the clean label path if they could substitute natural ingredients, such as protein or fiber particles, for the artificial stabilizers commonly used for slowing sleep supplements matthew walkerice crystal growth, preventing shrinkage during storage and reducing the rate of meltdown. Typical stabilizers used in the industry are guar gum, locusferrous phosphate tissue saltt bean gum, xanthan, gelatin and carrageenan.###It’s easy to see how ice cream and beer makers might benefit from these findings, but the study’s lead scientist noted that how fast the process could be adapted in the wider food industry depends on the state of the knowledge about food-grade particles.