Nestlé is using the same specialised technology avalanche experts use to study snow to improve the quality of its ice cream. The company’s scientists are working with the Institute for Snow and Avalanche Research (SLF) in Switzerland to examine the microscopic ice crystals found in both snow and ice cream.
Their research relies on the only x-ray tomography machine in the world that allows long-term observation of tiny particles in a substance at temperatures of zero to minus 20 degrees Celsius. Experts at the SLF monitor the evolution of ice crystals in snow and how this affects its properties: key factors for understanding avalanche formation. Ice crystals affect the properties of ice cream in a similar way, altering its texture and structure as they grow and change shape. The collaboration aims to help Nestlé to solve a universal problem for all ice cream manufacturers: how to maintain the product’s original texture and structure for longer.
“Ice cream is an inherently unstable substance,” said Dr Hans Jörg Limbach, a scientist at the Nestlé Research Center in Switzerland. “As part of its natural ageing process, the ice will separate from the original ingredients such as cream and sugar. “When you store ice cream in the freezer at home for a prolonged period, you will eventually see ice crystals begin to form in the product. This is water from the ice cream itself,” he added. The x-ray machine allows Nestlé to record the size and shape of ice crystals and air bubbles in ice cream under home-freezer conditions.
“It’s very difficult to examine material at around minus 20 degrees,” said Nestlé scientist Dr Cédric Dubois, who also worked on the study. “X-ray technology is normally used at room temperature, but this machine works within exactly the right range for frozen food.” “Previously, we could not look inside ice cream without destroying the sample in the process. This method is non-invasive and does not disturb the product.” The study found that as some ice crystals grow in size they fuse together, creating bigger crystals which cause the texture of the ice cream to coarsen.
“We already know the growth of ice crystals in ice cream is triggered by a number of different factors,” added Dr Dubois. “If we can identify the main mechanism, we can find better ways to slow it down.”
Related websites:Nestlé Research Center website: http://www.research.nestle.com/Pages/nestle.aspx WSL-Institute for Snow and Avalanche Research (SLF) website: http://www.slf.ch/
Paul Scherrer Institute website http://www.psi.ch/ Research paper on Soft Matter journal website: http://xlink.rsc.org/?doi=C2SM00034B
For more information:
Anita Catalano
Media Relations Manager Nestlé Australia
Ph: 02 8756 2388 M: 0406 403 397
[email protected]