Nestl uses avalanche research to create better ice cream

March 26, 2012

SNOW PROPERTIES: Avalanche experts monitor the evolution of ice crystals in snow.

Nestl is using the same specialised technology avalanche experts use to study snow to improve the quality of its ice cream. The companys scientists are working with the Institute for Snow and Avalanche Research in Switzerland (SLF) 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 Nestl to solve a universal problem for all ice cream manufacturers: how to maintain the products original texture and structure for longer.

Unstable substance Ice cream is an inherently unstable substance, said Dr Hans Jrg Limbach, a scientist at the Nestl 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.

Improved product for consumers Across the ice cream industry, consumer feedback about boxed ice cream that is stored in the freezer often relates to its texture and appearance. We know temperature variations are not good for ice cream quality, Dr Limbach continued. These variations can occur at different stages of the products transportation and storage. For example, most home freezers are set at minus 18 degrees Celsius, but the temperature doesnt remain constant. It fluctuates by a couple of degrees in either direction, which causes parts of the ice cream to melt and then freeze again. The ice cream can sometimes become chewy due to loss of water or air, or icier and harder to scoop. At Nestl we work extremely hard on our ice cream recipes to ensure their stability and quality under this kind of temperature variation, but we are always looking for ways to make them even more robust, he added.

MICROSCOPIC PARTICLES: Nestl scientist Cdric Dubois (left) studies the tiny particles found in ice cream.

Experts in low temperatures The x-ray machine allows Nestl to record the size and shape of ice crystals and air bubbles in ice cream under home-freezer conditions. Its very difficult to examine material at around minus 20 degrees, said Nestl scientist Dr Cdric Dubois, who also works 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.

Applying fundamental research 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.

Follow-up study Nestls scientists findings have recently been published online in the journal Soft Matter. A follow-up study is now underway with the SLF and a research group at the Paul Scherrer Institute in Switzerland. This will give the scientists access to technology that should enable them to examine even higher resolution images of the microscopic particles in ice cream.

Ice Cream and Avalanches: Nestl Scientists Apply Knowledge from the Swiss Slopes to Ice Cream
March 26, 2012 Lausanne, Switzerland Scientists at the Nestl Research Center in Lausanne, Switzerland are pursuing knowledge about how ice crystal structures in snow change and grow a key factor for predicting avalanche risk. This knowledge will be used to improve ice cream quality. In collaboration with experts from the WSL Institute for Snow and Avalanche Research SLF in Davos, Switzerland, Nestl scientists are studying the microscopic ice crystals found in both snow and ice cream. The study details can be found in the journal Soft Matter. The arrangement of ice crystals in snow can greatly influence snowpack stability and the formation of avalanches. Ice crystals affect the properties of ice cream in a similar way, by altering taste and texture as the ice crystals reform and increase in size. Changes in ice crystal structure occur when freezer temperature fluctuates up and down by a couple of degrees, causing slight melting and refreezing of the ice cream - a common occurrence in home freezers. Under these conditions over time, ice cream may lose its creamy taste and texture and become coarse and chewy. Ice cream is an inherently unstable substance. The longer it is stored, the more likely the ice will separate from the original ingredients such as cream and sugar, said Dr. Hans Jrg Limbach, Nestl Research scientist involved in the study. You can literally see this separation process happen as ice crystals form on the surface of a product during storage. For the first time, Nestl and SLF scientists used x-ray tomography technology (three dimensional imaging for material structures) at sub-zero temperatures to record the evolution (size and shape) of ice crystals and air bubbles in ice cream over time under home-freezer conditions. This novel approach bridges a gap in our understanding of the structure and phases of ice cream. Previous methods either destroyed the product or did not yield three dimensional data. Researchers were able to identify not only the three different phases of ice cream the ice crystals, unfrozen solution and air bubbles but also the changes that occur in the microstructure during storage. For example, as some ice crystals grow in size, they fuse together, creating bigger crystals which cause coarsening of the ice cream texture. Previously, we could not look inside ice cream without destroying the sample in the process. The x-ray tomography method is non-invasive and does not disturb the product, said Dr. Cdric Dubois, Nestl Research scientist also involved in the study. Article Reference B. R. Pinzer, A. Medebach, H. J. Limbach, C. Dubois, M. Stampanoni and M. Schneebeli. 3Dcharacterization of three-phase systems using X-ray tomography: tracking the microstructural evolution in ice cream. Soft Matter, 2012. Epub ahead of print. DOI: 10.1039/C2SM00034B

Dark Chocolate: More Benefits for Active People, Finds Nestl Researchers
January 14, 2011 Lausanne, Switzerland

Scientists from the Nestl Research Center in Lausanne, Switzerland, in collaboration with scientists at Loughborough University, Britains leading sports science institute, set out to discover potential benefits of dark chocolate for healthy people that enjoy an active lifestyle. The full article contribution is available in the International Journal of Sport Nutrition and Exercise Metabolism. Chocolate consumption, as part of a balanced diet, is a source of pleasure for countless people worldwide. Given its popularity and widespread consumption, finding possible health benefits of dark chocolate, which is rich in polyphenols, is good news for chocolate lovers. Scientists at Loughborough University teamed up with the Nestl Research Center to investigate the potential benefits of daily dark chocolate consumption for those regularly engaging in sport. Twenty active men consumed either 70% cocoa dark chocolate (40 g twice daily) or a control chocolate (matched in fat and carbohydrate content but containing no cocoa liquor) for two consecutive weeks as a replacement for their regular snacks and to maintain normal calorie intake. At the end of the two weeks, they cycled for 1.5 hours at medium-high intensity, followed by a time to exhaustion trial. Following the exercise bout, blood samples were taken to measure key markers of oxidative stress and nutrient utilization. Interestingly, results showed that dark chocolate lowered the oxidative stress generated by exercise, without affecting volunteers overall performance. Additionally, with two weeks consumption of dark chocolate before exercise, there was increased free fatty acid mobilization. This suggests that consumption of dark chocolate (compared to the control chocolate) leads to increased utilization of fat, rather than carbohydrates during exercise. The overall findings indicate that dark chocolate can be an effective part of a balanced diet for healthy, active people. Dark chocolate can be a snack alternative for people regularly participating in sport as it provides an efficient energy source and potentially counteracts the free radicals generated during prolonged exercise, said Dr. Karen Cooper, Nestl researcher leading the study. These results add to the mounting evidence about the numerous beneficial effects of cocoa. Article Reference: Allgrove J, Farrell E, Gleeson M, Williamson G, Cooper K. Regular dark chocolate consumption reduces oxidative stress and increases free fatty acid mobilization in response to prolonged cycling. Int J of Sport Nutr and Ex Met. Published online ahead of print Jan 2011.

Dark Chocolate: More Benefits for Active People, Finds Nestl Researchers
November 11, 2009

Lausanne, Switzerland Anxiety and stress can have considerable effects on human health, causing a variety of physical and emotional conditions, and sometimes leading to more serious health concerns. Scientists at the Nestl Research Center in Lausanne, Switzerland, found that beneficial constituents in dark chocolate may improve the metabolic state of people that report feeling higher levels of stress. The full article is available in the Journal of Proteome Research. In the present study, 30 healthy adults consumed two portions of 20g daily of dark chocolate for fourteen consecutive days. Scientists at the Nestl Research Center measured the subjects global metabolic responses attributed to daily dark chocolate consumption, with particular emphasis on stress-related metabolic changes such as energy metabolism and gut microbial activities. They additionally assessed participants anxiety characteristics using validated questionnaires. Results indicated that for individuals that reported feeling higher levels of stress, daily dark chocolate consumption had a positive impact on stress-associated metabolic activities. These findings suggest beneficial attributes of consuming dark chocolate to improve the metabolic reaction to stress. Lifestyle and genetic factors, including diet, substantially influence individuals metabolic responses. A previous study by Nestl scientists revealed that dietary preferences, including chocolate consumption, can significantly impact energy and microbiota metabolism. Scientists at the Nestl Research Center continue to strengthen their position that the gut ecology and metabolic activity of healthy individuals may be modulated by the diet. Consuming dark chocolate daily can positively impact the metabolism of people that report having high-stress levels, says Sunil Kochhar, Nestl researcher leading the study. These results strongly support our ongoing metabonomics research efforts to ascertain the impact of certain foods on human metabolism through the adaptation of gut microbial activities. Article Reference: Martin FJ, Rezzi S, Per-Trepat E, Kamlage B, Collino S, Leibold E, Kastler J, Rein D, Fay LB and Kochhar S. Metabolic effects of dark chocolate consumption on energy, gut microbiota and stress-related metabolism in free-living subjects. Journal of Proteome Research, 2009; Published online ahead of print, Oct 2009.

Related Articles: Rezzi S, Ramadan Z, Martin FJ, Fay LB, van Bladeren P, Lindon JC, Nicholson JK, Kochhar S. Human Metabolic Phenotypes Link Directly to Specific Dietary Preferences in Healthy Individuals. Journal of Proteome Research, 2007;6:4469-77. Martin FJ, Wang Y, Sprenger N, Yap K, et al. Probiotic modulation of symbiotic gut microbialhost metabolic interactions in a humanized microbiome mouse model. Molecular Systems Biology, 2008;4(157):1-15. Rezzi S, Ramadan Z, Fay LB, Kochhar S. Nutritional Metabonomics: Applications and Perspectives. Journal of Proteome Research, 2007;6:513-25.