Nestlé is working on improving its ice cream. The company scientists have been collaborating with the Institute for Snow and Avalanche Research in Switzerland (SLF) to examine the microscopic ice crystals found in both snow and ice cream. They used the same specialized technology avalanche experts use to study snow.

Photo: Nestlé scientist Cédric Dubois (left) studies the tiny ice particles

With help of the only x-ray tomography machine in the world that allows long-term observation of small particles in a substance at temperatures of zero to minus 20 degrees Celsius, scientists studied the tiny ice crystals to understand how they affect the texture of ice cream. Nestlé is aimed to solve the task of maintaining the original texture and structure of ice cream 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.”

Nestlé scientists measured and recorded the size and shape of ice crystals and air bubbles in ice cream under home-freezer conditions. They use non-invasive methods, which allow to look inside ice cream without destroying its structure. In the end, they found out that as some ice crystals grow in size they fuse together, creating bigger crystals and that is why the texture of the ice becomes harsh.

The next step will be to find better ways to slow down the process of the crystals formation.

Earlier this month, the company announced it’s removing all artificail ingridients from its products.