Course:FNH200/Assignments/2021/Chapman’s Vanilla Ice Cream Sandwich
Introduction
Chapman's Vanilla Ice Cream Sandwich is a frozen dessert consisting of creamy vanilla ice cream sandwiched between two soft chocolate wafers.[1] While ice cream sandwiches are enjoyed by countless Canadians, due to growing concerns about the relationship between high sugar consumption and the development of obesity and/or diabetes, many ice cream companies have developed sugar-free ice creams. Chapman's, the largest independent Canadian manufacturer of ice cream, is well-known for its assortment of no-sugar ice creams, including no-sugar vanilla ice cream sandwiches.[2] Therefore, individuals with diet restrictions relating to sugar consumption are still able to watch their sugar intake without sacrificing their cravings for this delicious dessert.
However, there is controversy surrounding whether no-sugar ice creams are truly healthier because of the various additives that are used to maintain the taste and sweetness of the no-sugar alternative. Here, we will compare and contrast Chapman's regular vanilla ice cream sandwich with the no-sugar alternative by analyzing their ingredient lists and investigating the roles of the additives. We will also examine the labels on this dessert and evaluate whether the information provided complies with Canadian regulatory requirements.
Ingredients
Ingredient Lists
Ice Cream:
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Wafers:
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Ice Cream:
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Wafers:
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Fat Substitutes, Sugar Substitutes, and Additives
The fat substitute present in both the regular and no-sugar vanilla ice cream sandwiches is cellulose gum. There are no sugar substitutes in the regular ice cream sandwich. The sugar substitutes in the ice cream of the no-sugar alternative are maltitol syrup and sucralose, and the sugar substitutes in the wafer of the no-sugar alternative are isomalt, sorbitol, and sucralose. Other additives present in both the regular and no-sugar ice creams are guar gum, carob (locust) bean gum, and carrageenan. An additive present in both the regular and no-sugar wafers is soy lecithin. Lactase is another additive present in the ice cream of the no-sugar alternative.
Roles of Fat Substitutes, Sugar Substitutes, and Additives
Cellulose gum is used in both the regular and no-sugar vanilla ice cream sandwiches as a fat substitute and thickening agent. It is able to compensate for the texture loss that results from lowering fat and calories by mimicking the mouthfeel of fat.[3]
Both the regular and no-sugar ice cream sandwiches contain the thickening and stabilizing agent carob (locust) bean gum, which is obtained from the seed endosperms of carob tree fruit pods. This creamy white powder is often used alone or in combination with guar gum to increase the viscosity of the ice cream and prevent recrystallization.[4]
Guar gum is another thickening agent used in both types of vanilla ice cream sandwiches. This additive is derived from the plant Cyanopsis tetragonoloba, and is often used with carob bean gum to enhance viscosity and prevent recrystallization.[4] Guar gum acts as a stabilizer because of its water-binding properties. Overall, guar gum helps to enhance the body, texture, and heat shock resistance of the ice creams.[5]
Carrageen, an extract from red seaweed,[6] is another additive that acts as a stabilizing agent in both the regular and no-sugar vanilla ice cream sandwiches. Carrageen not only stabilizes the emulsion by preventing separation but also controls the formation of ice crystals in the ice cream.[7]
The additive present in the wafers of both the regular and no-sugar vanilla ice cream sandwiches is soy lecithin. This additive is a naturally occurring group of phospholipids, and it acts as an emulsifying agent as it forms and stabilizes emulsions within the chocolate wafers. Soy lecithin is often used in baked goods, such as wafers, due to its surface active properties.[8] Therefore, lecithin enhances the shelf-life, processability, and product quality of the chocolate wafers.[9]
Maltitol syrup is a hydrogenated carbohydrate used as a sugar substitute in the no-sugar ice cream. It not only has fewer calories than regular sugar, but also has a cooling effect.[10]
Sucralose is another sugar substitute used in both the ice cream and wafers of the no-sugar substitute. This chlorinated molecule is 600 times sweeter than sucrose and has no calories because it is not metabolized in the body.[11] Sucralose is also very heat stable as its sweetness is not altered by changes in temperature and storage conditions.
Isomalt, a sugar alcohol, is a sugar substitute present in the chocolate wafers. Isomalt is the only bulk sugar replacer made exclusively from sucrose[12] and is also responsible for a cooling effect.[11] However, it is less sweet than sugar.
Sorbitol, a sugar alcohol, is another sugar substitute in the wafer of the no-sugar ice cream sandwich. It also has a cooling effect.[11]
Other benefits of the above sugar substitutes include the fact that they do not promote tooth decay nor increase blood glucose or insulin levels.[11]
Lactase is an enzyme present in the ice cream of the no-sugar ice cream sandwich. This enzyme breaks down lactose, which allows individuals who are lactose intolerant to consume this ice cream without repercussions. Furthermore, the hydrolysis of lactose by lactase increases the sweetness of the ice cream as lactose is broken down to glucose and galactose, both of which are sweeter than lactose.[13]
Comparison of the Ingredients of the Regular Vanilla Ice Cream Sandwich with the No-Sugar Alternative
In terms of the ice cream portion of the ice cream sandwich, the ingredient lists of the regular and no-sugar alternative are fairly similar. Both types of ice creams contain cream, modified milk ingredients, mono and diglycerides, carob (locust) bean gum, cellulose gum, guar gum, carrageenan, and natural flavour. The main difference is that the regular ice cream is sweetened with sugars (glucose), and the no-sugar alternative is sweetened by maltitol syrup and sucralose. Furthermore, the regular ice cream contains vanilla extract while the no-sugar alternative does not. The no-sugar alternative also contains lactase, while the regular does not. The orders of the ingredients within the two lists are relatively similar, which suggests that the relative proportion of the ingredients in both types of ice creams are similar.
In terms of the wafers of the ice cream sandwich, the ingredient list of the no-sugar alternative is longer than the regular wafer due to a greater number of additives. While the regular wafer is sweetened with sugar (glucose-fructose, dextrose), the no-sugar alternative is sweetened with isomalt, sorbitol, and sucralose. Both types of wafers contain enriched wheat flour, palm oil, corn flour, cocoa, modified corn starch, baking soda, mono and diglycerides, and lecithin. The regular wafers contain caramel colour and salt, while the no-sugar alternative does not. The no-sugar alternative contains not only the various sugar substitutes but also contains artificial flavour while the regular wafers do not. Like the ice creams, the relative orders of the ingredients in both types of wafers are moderately similar, suggesting that the proportions of the ingredients in both types of wafers are similar.
Labels
Label Description
Chapman’s Vanilla Ice Cream Sandwich
The front of the ice cream box contains English labelling. It has a ‘Dairy Farmers of Canada Quality Milk’ label, which means that the dairy is made in Canada with no additives except for vitamin A and D, which are required by law. The front of the box also states that the Ice Cream is peanut and nut-free. The quantity of the ice cream in the box is also on the front. One box contains twelve bars, each of which are 120 mL. The flavour, vanilla, is also labelled on the front, and it also states that the ice cream uses natural flavour and colour. The back of the box contains the same information in French.
The right side of the box contains the ingredients of the Ice Cream and the Wafer in both English and French. The left side of the box has the nutritional facts of one ice cream sandwich. Below the nutritional facts, it says the box is to be kept frozen. Below this is some contact information about the Chapman company and where they are located. There is also a recycling symbol, which means the box is recyclable.
The top of the box has the best before date and states that the ice cream is “Made by Canadians, for all of us Canadians!”. The bottom of the box has the barcode.
Chapman’s No Sugar Added Vanilla Ice Cream Sandwich
The front of the box is very similar to the regular ice cream sandwich box. The only differences are that at the bottom it says that it is “sweetened with maltitol, isomalt, sorbitol and sucralose”. It also says that the ice cream is lactose-free. The back of the box is in French. The sizing of the no sugar added box is six bars of 120 mL ice cream bars rather than twelve bars in the regular.
The right side has the ingredients and nutrition facts in English. Below this is the contact information and location of Chapman’s Ice Cream. The left side of the box has the same information in French.
The top of the box is the same as the regular ice cream and has the best before date and states that the ice cream is “Made by Canadians, for all of us Canadians!”. The bottom of the box has the barcode.
Compliance with Regulatory Requirements
In Canada, there are specific labelling requirements for pre-packaged foods, such as these Chapman's ice-cream bars. These requirements come from the Consumer Packaging and Labelling Act and Regulations.
The information on the labels does comply with the regulatory requirements in Canada, there are both French and English language labels; a common name of ice cream sandwich is stated; storage instructions of "keep frozen" are mentioned and a durable life date is mentioned on the box. This product does have a storage life greater than 90 days however so it is not required to bear a durable life date. The name and principal place business is clearly displayed alongside a full mailing address as required.
Ice cream is not permitted to be irradiated in Canada.[14]
These products are not imported and so all country of origin claims relating to being a "Proud Canadian Company" are for advertising and not required by labelling regulations.
All text is clearly legible and large enough to read. The text colour contrasts with the background and adequately stands out. The sugar-free version of the product contains the sweetener information of "sweetened with Maltitol, Isomalt, Sorbitol, and Sucralose" as is required by the FDR on the front of the packaging. There is also the disclaimer of "9mg of Sucralose per 120ml serving" by the ingredient list.
The ingredients are listed in descending order of proportion by weight as required. There are no priority allergens in the product. The information in the list of ingredients displayed is on a panel other than the bottom and is on one continuous surface with no intervening material.
Both versions of the product have a "peanut nut free" label which is permitted on products that ensure the absence of the allergen[15] (peanuts/nuts) in production by eliminating any cross-contamination risks and ensuring that all ingredients in the product are free of the allergen. The sugar-free version of the product also has the claim "lactose-free" for which there is no criteria for in regulations[16]; however, the CFIA has the guideline of "no detectable lactose in the food."
Both products have the claim of "100% Canadian milk" which requires that all of the dairy ingredients in the product are derived from Canadian sources[17].
The net quantity of product is displayed clearly and listed using a volume measurement which is acceptable for pre-packaged ice-cream products. The quantity is indicated by a multiplier: "12 x 120ml". The net quantity is rounded to three figures, and the correct bilingual symbol (mL) is used.
The products both contain a nutrition facts table as required. There is a serving size, energy value which is expressed as calories, as well as a breakdown of the components of the food. It includes the amounts of fats (saturated and trans), carbohydrates (fibre and sugars), protein. cholesterol, sodium, iron, calcium, and potassium as is required by the CFIA[18]. It also states the percent Daily Value as is required. Potassium is not listed on the sugar free version, this is permitted if the amount of potassium present is less than 0.05mg.
The nutrition label on the sugar-free version of the product also contains the additional information on sugar alcohols, vitamin A, and vitamin C which is not always mandatory. However, for this product, the amount of sugar alcohols is required information[19] as they are added to the product as sweeteners.
References
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This Food Science resource was created by Course:FNH200. |
- ↑ "Chapman's Vanilla Ice Cream Sandwich". Chapmans. Retrieved 18/07/21. Check date values in:
|access-date=(help) - ↑ "Chapman's". Wikipedia. Retrieved 18/07/21. Check date values in:
|access-date=(help) - ↑ Chan, Judy. "3.1.1 Types of Fat Substitutes". Canvas. Retrieved 19/07/21. Check date values in:
|access-date=(help) - ↑ 4.0 4.1 Barak, Sheweta; Mudgil, Deepak (May 2014). "Locust bean gum: Processing, properties and food applications - A review". International Journal of Biological Macromolecules. 66: 74–80 – via Elsevier Science Direct.
- ↑ Mudgil, Deepak; Barak, Sheweta; Singh Khatkar, Bhupendar (July 2011). "Guar gum: processing, properties and food applications - A Review" (PDF). Journal of Food Science and Technology. 51: 409–418 – via Springer.
- ↑ Chan, Judy. "2.2.1.1 Carbohydrates". Canvas. Retrieved 19/07/21. Check date values in:
|access-date=(help) - ↑ Imeson, Alan (2010). Food Stabilisers, Thickeners and Gelling Agents. United Kingdom: Wiley Blackwell. p. 3. ISBN 9781405132671.
- ↑ Chan, Judy (April 2021). "2.2.1.2 Fats and Oils". Canvas. Retrieved 20/07/22. Check date values in:
|access-date=(help) - ↑ O, CH. "The characteristics of Lecithin in Bakery Products" (PDF). Master Milk. Retrieved 20/07/21. Check date values in:
|access-date=(help) - ↑ Flambeau, Michel; Respondek, Fr'ed'erique; Wagner, Anne (2012). Sweeteners and Sugar Alternatives in Food Technology, Second Edition. United Kingdom: Wiley-Blackwell. p. 309. ISBN 9781118373941.
- ↑ 11.0 11.1 11.2 11.3 Chan, Judy (April 2021). "3.1.2 Types of Sugar Substitutes - Sweeteners". Canvas. Retrieved 20/07/21. Check date values in:
|access-date=(help) - ↑ Flambeau, Michel; Respondek, Fr'ed'erique; Wagner, Anne (2012). Sweeteners and Sugar Alternatives in Food Technology, Second Edition. United Kingdom: Wiley-Blackwell. p. 243. ISBN 9781118373941.
- ↑ Chan, Judy (April 2021). "2.2.1.1 Carbohydrates". Canvas. Retrieved 18/07/21. Check date values in:
|access-date=(help) - ↑ "Irradiated foods". Government of Canada. Retrieved 07/19/2021. Check date values in:
|access-date=(help) - ↑ "Allergen-free, gluten-free and cross contamination statements: Allergen-free claims". Government of Canada. Retrieved 07/19/2021. line feed character in
|title=at position 63 (help); Check date values in:|access-date=(help) - ↑ "Food composition and quality claims: Composition claims". Government of Canada. Retrieved 07/20/2021. line feed character in
|title=at position 38 (help); Check date values in:|access-date=(help) - ↑ "Guidelines for the acceptable use of "100% Canadian Milk" claims on dairy products". Government of Canada. Retrieved 07/20/2021. Check date values in:
|access-date=(help) - ↑ "Information within the Nutrition Facts table: Mandatory Information". Government of Canada. Retrieved 07/19/2021. line feed character in
|title=at position 46 (help); Check date values in:|access-date=(help) - ↑ "Information within the Nutrition Facts table: Additional Nutritional Information". Government of Canada. Retrieved 07/19/2021. line feed character in
|title=at position 46 (help); Check date values in:|access-date=(help)