Course:FNH200/Assignments/2021/Chapman's Vanilla Ice Cream/Chapman's No Sugar Added Vanilla Ice Cream

Introduction

Chapman's Vanilla Ice Cream & Chapman's No Sugar Added Vanilla Ice Cream

Ice cream has a solid foam structure composed of a fat globule network, ice crystals, a serum phase, and air cells. This foam structure gives the ice cream smooth texture and delicious creamy taste. For the sake of this assignment we have chosen Chapman's Vanilla Ice Cream and compared it to its no sugar added version. With the use of sucralose in place of sugar, the no sugar added version is commonly chosen by diabetics.

Pictures

Chapman's Ice Cream

Chapman's Ice Cream - Nutrition Facts

Chapman's No Sugar Added/Lactose Free Vanilla Ice Cream

The ingredients list for No Sugar Added Vanilla Ice Cream (highlighted in red). The box comes from the same flavour but in sandwich form.

Chapman's No Sugar Vanilla Ice Cream - Nutrition Facts

Ingredient list

Chapman's Ice cream ingredients

Product	List of Ingredients
Chapman's Vanilla Ice Cream	Sugars (sugar, glucose), Fresh cream, Modified milk ingredients, Mono and diglycerides, Carob bean gum, Cellulose gum, Guar gum, Carrageenan, Vanilla extract, Natural flavour.
Chapman's No Sugar Added Vanilla Ice Cream	Modified Milk Ingredients, Cream, Maltitol Syrup, Skim Milk Powder, Mono and Diglycerides, Guar Gum, Locust Bean Gum, Cellulose Gum, Carrageenan, Natural Flavour, Sucralose, Lactase. Contains 7 mg of Sucralose per 125 mL serving.
Fat Substitutes, Sugar Substitutes & Additives
Chapman's Vanilla Ice Cream	Fat Substitutes: Modified milk ingredients Sugar Substitutes: N/A Additives: Mono and diglycerides (emulsifiers), guar gum, cellulose gum, carob bean gum (thickening agents), carrageenan (thickener, emulsifier, preservative)
Chapman's No Sugar Added Vanilla Ice Cream	Fat Substitutes: Modified milk ingredients Sugar Substitutes: Sucralose, maltitol syrup Additives: Mono and diglycerides (emulsifiers), guar gum, cellulose gum, locust bean gum (thickening agents), carrageenan (thickener, emulsifier, preservative)

Chapman's Vanilla Ice Cream

Fat substitutes:

• Modified milk ingredients: Also known as Simplesse®, this creates a dispersion with a similar creaminess and richness to fat. This is protein based, which stabilizes and gives texture to the food.

Sugar substitutes: None

Additives:

• Mono/diglycerides: These act as emulsifiers, which help to blend the various parts of the ice cream, creating a creamier texture. These also helps to prevent meltdown of the ice cream by increasing the stability of the foam.
• Guar gum (thickening agents): it is one kind of polysaccharide which is commonly used as additives when making an ice cream. This gum can prevent ice crystals from forming and gives the ice cream a creamy taste. Guar Gum is made from guar beans, making it a great vegan stabilizer and emulsifier. 
• Cellulose gum: A non-digestible, non-caloric additive mainly used to increase dietary fiber content.
• Locust bean gum also known as carob bean gum: a stabilizer in ice cream primarily to increase mix viscosity and to inhibit ice and lactose crystal growth during storage, especially during periods of temperature fluctuation.
• Carrageenan (thickener, emulsifier, preservative): this additive derived from red seaweed that is generally recognized as safe by the Food and Drug Administration and is used as a stabilizing agent in ice cream (stabilizing the colloidal dispersions).

Chapman's No Sugar Added Vanilla Ice Cream

Fat substitutes:

• Modified milk ingredients: Also known as Simplesse®, this creates a dispersion with a similar creaminess and richness to fat. This is protein based, which stabilizes and gives texture to the food.

Sugar substitutes:

• Sucralose: A non-caloric sweetener with 3 hydroxyl groups of sucrose replaced with chlorine. While it is not digested by the human body, it is 600 times sweeter than sucrose. This molecule is very heat stable, and also does not promote tooth decay by oral bacteria.
• Maltitol syrup: This is a sugar alcohol that is naturally found in some fruits and vegetables. Being about 90% as sweet as sugar, this is commonly used as a sugar substitute. Maltitol also contains less calories than regular sugar. Similar to sucralose, maltitol also does not promote tooth decay.

Additives:

• Mono/diglycerides: These act as emulsifiers, which help to blend the various parts of the ice cream, creating a creamier texture. These also helps to prevent meltdown of the ice cream by increasing the stability of the foam.
• Guar gum (thickening agents): it is one kind of polysaccharide which is commonly used as additives when making an ice cream. This gum can prevent ice crystals from forming and gives the ice cream a creamy taste. Guar Gum is made from guar beans, making it a great vegan stabilizer and emulsifier. 
• Cellulose gum: A non-digestible, non-caloric additive mainly used to increase dietary fiber content.
• Carob bean gum also known as Locust bean gum: a stabilizer in ice cream primarily to increase mix viscosity and to inhibit ice and lactose crystal growth during storage, especially during periods of temperature fluctuation.
• Carrageenan (thickener, emulsifier, preservative): this additive derived from red seaweed that is generally recognized as safe by the Food and Drug Administration and is used as a stabilizing agent in ice cream (stabilizing the colloidal dispersions).

Comparing the differences

Similar ingredients:

Modified milk ingredients, mono- and di-glycerides, cellulose gum, guar gum, carrageenan, natural flavour, carob bean gum*, locust bean gum*

*Note: Vanilla Ice Cream contains carob bean gum, while No Sugar Added Vanilla Ice Cream contains locust bean gum. While the names are different, the two ingredients are identical.

Different ingredients:

Vanilla Ice Cream	Fresh cream	Sugars (sugar, glucose)	Vanilla extract
	Unlike other creams, fresh cream has a lower milk fat content (25%) and used as thickener and to add richness to the flavour, but cannot be whipped to form an emulsion.	Used as a caloric sweetener	Used to give the vanilla flavour
No Sugar Added Vanilla Ice Cream (NSA)	Cream	Maltitol syrup	Skim milk powder	Sucralose (7mg/125mL)	Lactase
	Fat. Used as a lubricant, and allows introduction of air into the mixture (by surrounding and incorporating air as it is mixed) to generate a soft, fluffy texture. Adds richness to the flavour of ice cream, and assists in forming the solid foam emulsion.	Used as a lower-caloric sugar substitute because of the lack of sugar added in the NSA version	Raises the solid content of ice cream to give mouth-feel. Also provides extra protein.	Sugar substitute used as a non-caloric sweetener because of the lack of sugar added in the NSA version	No Sugar Added Vanilla Ice Cream is also advertised as lactose free, so lactase was added to eliminate the lactose in the milk. Lactase also breaks down lactose into its constituent glucose and galactose components, increasing the sweetness of the ice cream.

Labels

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

Labels	Chapman's Vanilla Ice Cream	Chapman's No Sugar Added Vanilla Ice Cream
100% Canadian Milk	All of the dairy ingredients in the product are derived from Canadian sources. At least one of the following ingredients is present in the product in liquid, concentrated, dry, frozen or reconstituted form: (whole) milk, partly (partially) skimmed milk, skim milk, cream, condensed milk, buttermilk.
Gluten Free	A gluten-free claim is any representation in labelling or advertising that states, suggests or implies that a food is free of gluten.	N/A
Kosher Dairy	Kosher pareve products must not contain milk, meat, nor any of their derivatives. Meat and meat derivatives may never be mixed with milk or milk derivatives.
Peanut Free/Nut Free	Allergen-free claims： Manufacturers making a negative statement or claim pertaining to the absence of food allergen sources such as "(naming the food allergen)-free" and "contains no (naming the food allergen)", must ensure there is absolutely no amount of the named food allergen source present in the product, whether through intentional or inadvertent means.	N/A
Lactose Free	N/A	The food enzyme lactase is added to some dairy products to eliminate the presence of lactose. Some dairy product standards allow for the addition of lactase as a food additive, whereas others do not.
Natural Colour/Natural Flavour	N/A	not to contain, or to ever have contained, an added vitamin, mineral nutrient, artificial flavouring agent or food additive. not to have any constituent or fraction thereof removed or significantly changed, except the removal of water. not to have been submitted to processes that have significantly altered their original physical, chemical or biological state.
No Sugar Added	N/A	The food contains no added sugars and no ingredients containing added sugars or ingredients that contain sugars that functionally substitute for added sugars. The sugars content is not increased through some other means except where the functional effect is not to increase the sugars content of the food. The similar reference food contains added sugars.
Sustainable Forestry	N/A	The SFI Forest Management Standard covers key values such as protection of biodiversity, species at risk and wildlife habitat; sustainable harvest levels; protection of water quality; and prompt regeneration.

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

Labels	Chapman's Vanilla Ice Cream	Chapman's No Sugar Added Vanilla Ice Cream
Bilingual labelling	English&French
Common Name	Chapman's Ice Cream
Country of origin	Canada
Date Marking/Storage Life/Durable Life	Keep Frozen Storage life can be found at the bottom of the container
Identity and Principal Place of Business	Includes the company's name, Chapmans, and the phone number
Irradiated foods	No irradiated ingredients
Legibility and location	All the information on the label is clear and legible
List of ingredients	Described in the Ingredient Lists section
Nutrition Facts table	See images
Net quantity of the food	2L	1L
Sweeteners	N/A	Sucralose, maltitol syrup
Claims	Rich and creamy real ice cream Made with 100% Canadian milk No artificial colours or flavours Made in a peanut & nut free facility Easy to slice or scoop Perfect for homemade recipes Canada's favourite Original ice cream	For low sugar diet For those with lactose sensitivity Made with 100% Canadian Milk Packaging certified to the Sustainable Forestry Initiative One of Canada's favourite NSA ice creams

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.