Course:FNH200/Assignments/2020/Chapmans Ice cream (Black Cherry vs No sugar Alternative)

Introduction

Food Product of Choice: ICE CREAM

With summer rolling around, the product of choice for this assignment was determined to be Ice Cream, specifically from a Canadian Ice Cream company called Chapman's.

Chapman's is a well renowned Canadian company that has been producing ice cream treats for more than 45+ years. With well over 280 flavors, we selected the Original "Premium Black Cherry Ice Cream" and its alternative "No Sugar Added Black Cherry Ice Cream".

External links to the Ice Cream have been provided below.

Pictures

Chapman's Premium Black Cherry Ice Cream

Our product along with the nutritional labels and ingredients list in English and French.

Chapman's No Sugar Added Black Cherry Ice Cream

Our alternative along with the nutritional labels and ingredients list in English and French.

Ingredient lists

Chapman's Premium Black Cherry Ice Cream (Original)

Fresh Cream, Modified Milk Ingredients, Glucose, Sugar, Sweet Cherries (cherries, water, glucose-fructose, citric acid, sodium benzoate, potassium sorbate, natural flavour, colour), Mono and Diglycerides, Locust Bean Gum, Cellulose Gum, Guar Gum, Carrageenan, Natural Flavour, Colour.

Chapman's No Sugar Added Black Cherry Ice Cream (Alternative)

Modified Milk Ingredients, Fresh Cream, Maltitol Syrup, Black Cherries (cherries, water, maltitol syrup, citric acid, sodium benzoate, potassium sorbate, natural flavour, colour), Skim Milk Powder, Mono and Diglycerides, Guar Gum, Locust Bean Gum, Cellulose Gum, Carrageenan, Natural Flavour, Colour, Sucralose, Lactase.

Substitutes and/or Additives used

• Chapman’s Premium Black Cherry Ice Cream
  • Additives: citric acid, sodium benzoate, potassium sorbate
  • Protein-based fat substitute: modified milk ingredients (Simplesse ®)
  • Carbohydrate-based fat substitute: cellulose gum, guar gum, locust bean gum, carrageenan

• Chapman’s No Sugar Added Black Cherry Ice Cream
  • Additives: citric acid, sodium benzoate, potassium sorbate, lactase
  • Sugar Substitutes: maltitol Syrup, sucralose
  • Protein-based fat substitute: modified milk ingredients (Simplesse ®)
  • Carbohydrate-based fat substitute: cellulose gum, guar gum, locust bean gum, carrageenan

Fat substitutes

Protein-based

Both Chapman products use a protein-based fat substitute labelled “modified milk ingredients”. This fat substitute is made by partially coagulating protein by heat, creating a micro dispersion. The super small protein particles create a similar creaminess and mouth feel as fat without the same amount of calories.

Carbohydrate-based

Chapman’s black cherry ice cream uses carbohydrate-based fat substitutes such as cellulose gum, guar gum, locust bean gum and carrageenan. These gums imitate fat's mouthfeel with the benefit of less calories (from 0-4 Cal/g). They contribute to the thickness, viscosity and textural properties of the ice cream without imparting flavour. These carbohydrate-based fat substitutes also prevent ice crystals from forming, resulting in a smooth, creamy and silky final product. Without these gums, the texture of ice cream would be grainy and icy.

Sugar substitutes

In Chapman’s No Sugar Added Black Cherry Ice Cream, maltitol syrup (low-calorie) and sucralose (non-calorie) add sweetness to the ice cream without contributing extra calories. Sucralose is 600 times sweeter than sucrose with 0 Cal/g, making it a low-cost and marketing-friendly alternative to sugar. Sucralose is also heat stable, meaning it can retain its sweetness over a wide range of temperatures and storage conditions therefore making it a suitable sweetener for ice cream. Maltitol syrup and sucralose do not increase blood glucose or insulin levels, which is perfect for those watching their sugar intake. They also do not promote tooth decay because they cannot be fermented by bacteria.

Additives

The additives found in both Chapman’s Black Cherry Ice Cream include citric acid, sodium benzoate and potassium sorbate. In ice cream, citric acid acts as an emulsifier that keeps the milk fat globules suspended within the water phase. The tartness of citric acid also enhances the flavour of the black cherry. Acidic foods with a pH lower than 4.6 also do not support the growth of microorganisms which better preserves the ice cream. Sodium benzoate and potassium sorbate both act as a preservative to prevent microbial growth on the black cherries. Because they are used to preserve the black cherries, and the cherries are incorporated into the ice cream, it must be included in the ingredients list.

Chapman’s No Sugar Added Black Cherry Ice Cream is also lactose-free which is accomplished by adding lactase. Individuals that are lactose intolerant lack the necessary enzyme, lactase, to digest lactose found in milk products. Adding lactase will hydrolyze lactose into its monosaccharide components, galactose and glucose, allowing lactose intolerant individuals to enjoy Chapman’s ice cream.

Compare and Contrast

• While the Premium Black Cherry Ice Cream uses real sugars like glucose and glucose-fructose, the alternative “no-sugar” product uses sugar substitutes like sucralose and maltitol (non-calorie and low calorie sweeteners, respectively)
• The alternative also has the enzyme lactase added to accommodate for lactose intolerant people, making it a lactose free ice cream.
• Both products use modified milk ingredients, which is a protein-based fat substitute
• Both products use the same carbohydrate-based fat substitutes
• Therefore the major factor contributing to the difference in calorie present in the product is by the sugar substitute used, as branded.
• The original (Premium Black Cherry Ice Cream) contains a lot more calories (140 cal) opposed to the alternative (No-sugar)  (110 cal) and has twice the amount of sugar (14 g) when compared to the alternative (6 g)

Labels

The Premium Black Cherry Ice Cream and the No-sugar Black Cherry Ice Cream by Chapman complies with the regulatory requirements as outlined in Lesson 04 FNH 200.

Approved seals on Chapman's Premium Black Cherry Ice Cream .

Premium Black Cherry Ice Cream (Original)

The packaging of the Original Premium Black Cherry Ice Cream provides labeling in both official languages, English and French. The company Chapman is also noticeable as well as the product’s common name, ice cream, and its flavour: Black Cherry. The quantity present in a tub is labelled in a huge font. The ingredient list and its nutrition label is provided in both English and French to the left of the main ice cream image.

Overall, the labeling is legible and well-placed.

Other information also noted from the packaging is that it is made with products from Canadian Dairy Farmers. It was also noted that the ingredients are approved by Kosher Dairy and the Sustainable Forestry Initiative associations.

No-sugar Black Cherry Ice Cream (Alternative)

Approved seals on Chapman's No-sugar added Black Cherry Ice Cream.

The sugar free and lactose free ice cream pints offered by Chapman's, specifically the No Sugar Added Black Cherry ice cream, also provides labelling in both English and French. The placement of this labeling is exactly the same as it is for Chapman’s other products, like their Premium Black Cherry ice cream.

Instead of mentioning the “rich and creamy” flavouring of the ice cream, like it does in the description section of the labelling for the Premium Black Cherry ice cream, however, the description section for the No Sugar Added Black Cherry ice cream describes the types of diets that is compatible for, and the kinds of sugar replacements that are used in it. The description section of the sugar free and lactose free ice cream also mentions, as it does in the description section for the premium pints of ice cream, that it is made with “100% Canadian Milk.”

References

This Food Science resource was created by Course:FNH200.