Course:FNH200/Assignments/2020/Halo Top Chocolate non-dairy frozen dessert

Post pictures (Mandatory)

Photos of Haagen-Daaz Chocolate Ice Cream and Halo Top Chocolate Non-Dairy Frozen Dessert
Haagen-Daaz Chocolate Ice Cream
Halo Top Chocolate Non-Dairy Frozen Dessert

Ingredient lists (6 points)

1. Type out the lists of ingredients

• Haagen-Dazs chocolate ice cream
  • Cream
  • Concentrated skim milk
  • Sugar
  • Cocoa
  • Liquid egg yolk
• Halo top chocolate ice cream
  • Coconut base (coconut cream, water)
  • Organic cane sugar
  • Erythritol
  • Vegetable glycerine
  • Cocoa product
  • Rice protein concentrate
  • Maltodextrin (fibre)
  • Pea protein isolate
  • Organic carob bean gum
  • Organic guar gum
  • Sea salt
  • Organic sunflower lecithin
  • Organic stevia extract

2. Identify fat substitutes, sugar substitutes, and/or additives used, if there is any

	Halo Top
Sugar Substitutes	Erythritol Zero calories Made from yeast fermentation of corn starch A sugar alcohol
	Organic stevia extract Zero calories Comes from Stevia rebaudiana plant
	Organic Cane sugar Less processed than white sugar Retains more nutrients than sugar
Fat Substitutes	Organic carob bean gum Thickening agent
	Organic guar gum Thickening agent
	Coconut cream base
	Maltodextrin Derived from carbohydrate sources such as corn, potato, wheat and tapioca. produces a smooth mouthfeel and bland flavour Improves shelf life, flavor and thickness 4 cal/g
Additives	Vegetable glycerin Made from vegetable oil Helps retain moisture Improves texture Proves subtle sweetness
	Organic sunflower lecithin Natural fat  emulsifier that helps reduce the stickiness of the milk Keeps fats from clumping together

3. Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product

Role of Fat Substitutes:

A fat substitute is a food product with the same functions, stability, physical, and chemical characteristics as regular fat, with fewer Calories per gram than fat. They are utilized in the production of low fat and low calorie foods. The fat substitute aids in the following:

• Fats act as a lubricant in food making the food more palatable and easier to chew and swallow.
• Fats and oils are carriers of many aroma constituents in foods that are usually fat-soluble. Thus, fats contribute to the overall flavour of food
• Fats form part of emulsions by acting as the dispersed phase or continuous phase. Some fats can also act as "emulsifiers", assisting in keeping the emulsion stable.

Role of Sugar Substitutes

Sugar substitutes provide sweetness to foods and drinks without adding a lot of extra calories. Most of these contain almost no calories.

Sugar substitutes may be preferred or necessary for:

• Individuals with diabetes
• Those concerned with high caloric intake
• Those trying to reduce risk of tooth decay

In this coconut ice cream, Erythritol is a sugar alcohol used as a sugar substitute. It is naturally occurring and is made from corn using enzymes and fermentation. Erythritol is 60–70% as sweet as sucrose (table sugar), yet it is almost noncaloric and does not affect blood sugar or cause tooth decay. Also, organic stevia extract is used. This is used to provide a sweet taste without adding calories.

Role of Thickeners:

Thickeners and emulsifiers make up the stabilisers for ice cream.

In this coconut ice cream, vegetable glycerine is added as a humectant (wetting agent), thickener, solvent or sweetener. Pea protein isolate is added as a vegan-friendly emulsifier and

changing the pH can regulate the thickness of the emulsion. Further, it increases solubility.

Also, carob bean gum is a natural thickener. It is made of an indigestible fiber called galactomannan polysaccharides, which have a long, chain-like molecular structure. These polysaccharides give the gum its unique ability to turn into a gel in liquid and thicken foods.

Finally, guar gum is used to thicken and maintain homogeneity.

Role of Other Additives:

Lecithins are complex mixtures of fatty components derived either from eggs or soybean oil. They allow egg-free ice creams to be emulsified.

Maltodextrin has many functions that include its use as a filler ingredient, to extend shelf life, improve powdery appearance, mitigate sweetness, prevent melting, avert or retard granulation and reduce nutrient losses.

4. Compare and contrast the lists of the two products and explain differences

Haagen-Dazs	Halo Top
Cream Adds fat content and used to form body of the ice cream	Coconut based cream/water Keeps the product dairy-free, but maintains similar consistency to normal cream/milk
Skim Milk Low in fat and calories
Sugar Sweeten the ice cream	Organic Cane sugar Healthier alternative and it is less processed
	Erythritol Low calorie sweetener
	Organic stevia extract Natural plant-based sweetener
Cocoa Main flavouring	Cocoa product Main flavouring
	Sea salt Healthier alternative of table salt; also helps enhance flavour
Liquid egg yolk Increase the richness in the ice cream	Vegetable glycerine  Contributes to the sweetness and moisture of product
	Rice protein concentrate High quality plant based protein
	Maltodextrin Thickening agent, contributes to consumers daily fiber intake.
	Pea protein isolate Helps with texture to form stable foams, and plant based protein
	Organic carob bean gum Natural thickening agent, and reduces LDL (bad cholesterol)
	Organic guar gum Natural thickener to enhance the texture
	Organic sunflower lecithin Natural fat emulsifier, contains essential fatty acids

Overall the Halo Top chocolate frozen dessert contains healthier alternatives compared to Haagen-Dazs. Halo Top contains a wide variety of ingredients including: organic, natural, and plant based products. Since Halo Top uses different ingredients compared to Haagen-Dazs, it utilizes maltodextrin, pea protein isolate, carob bean gum, guar gum and sunflower lecithin as thickening agents/emulsifiers to mimic the texture of ice cream. The nutritional values for Halo Top have higher amounts of minerals while also sustaining lower amounts of calories, fat, saturated fat, trans fat, cholesterol, carbohydrates, sugar, and sodium.

Labels (2 points)

1. Provide detailed description of the information found on the labels

• Haagen-Dazs chocolate ice cream:
  • Nutritional values list: provides a detailed description of macro and micro nutrients in the product along with serving size
  • Ingredients list: provides a list of ingredients used in the product
  • Barcode: this can be helpful for those who track their food
  • Bilingual labeling of flavour, nutritional values and ingredients
  • Best before date: indicates the date product is best to consume by
  • Dairy farmers of Canada: the product uses quality milk from Dairy farmers of Canada
• Halo top chocolate ice cream:
  • Nutritional values list: provides a detailed description of macro and micro nutrients in the product along with serving size
  • Ingredients list: provides a list of ingredients used in the product
  • Barcode: Helpful to those who track food
  • Bilingual labeling of flavour, nutritional values and ingredients
  • Best before date: indicates the date product is best to consume by
  • Manufactured for: which city the product is going to
  • Non-dairy: this explicitly states this product is a non-dairy product. Also states it is coconut based.
  • Top lid indicates the product is Vegan
  • Kosher symbol: indicates product is kosher certified
  • Gluten free symbol: Indicates product is gluten free

2. Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

Requirement	Haagen-Daz Chocolate Ice Cream	Halo Top Chocolate non-dairy frozen dessert
Bilingual labelling	Meets requirements	Meets requirements
Common name of food	On lid and side of carton; ice cream	On lid and side of carton; non-dairy frozen dessert
Date marking	Storage life of greater than 90 days, so not required, but located on the base on carton	Storage life of greater than 90 days, so not required, but located on the base on carton
Storage instructions	Above ingredients states “Keep frozen”	Keep frozen (beside barcode)
Identity and Principal Place of Business	Nestle Canada Inc., North York on M2N 6S8 (below ingredients)	Halo Top Canada, LTD., Vancouver BC, Canada V6E 2M6 (beside barcode)
Irradiated foods	Not applicable	Not applicable
Legibility and location	All requirements are met; including date marking as below ingredients it notes to see base of carton for best before date	Meets requirements, including date marking as above ingredients notes to see bottom for best before date
List of ingredients	Meets requirements. Notes potential allergens (May contain peanuts and tree nuts)	Meets requirements. Notes potential allergens: Milk, eggs, peanuts, almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, walnuts, soy, less than 10 ppm of wheat
Nutrition Facts table	Meets requirements	Meets requirements
Net quantity of the food	Located on lid and body of carton (500mL)	Located on lid and body of carton (473mL)
Sweeteners	Not applicable	Meets requirements; notes amount of sugar alcohols in Nutrition Facts label
Other mandatory information:	Is a dairy product; lid notes from Dairy Farmers of Canada. Presentation, graphical and technical requirements also met	Presentation, graphical and technical requirements also met

Personal Choice (2 points)

Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

References

Please use the Wikipedia reference style. Provide a citation for every sentence, statement, thought, or bit of data not your own, giving the author, year, AND page.

Note: Before writing your wiki article on the UBC Wiki, it may be helpful to review the tips in Wikipedia: Writing better articles.

This Food Science resource was created by Course:FNH200.