Course:FNH200/Assignments/2021/Kraft CreamyCaesar SaladDressing
Kraft Creamy Caesar Salad Dressing (Regular and Fat-free)
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Introduction
Salad dressings have gained a tremendous amount of popularity in the twentieth century. Producers are able to develop a wide variety of flavours to complement different foods and salads. They play an important role in the Mediterranean diet and enhance the overall consumption and experience of this staple household product.
Recent studies have shown that salad dressings are important in adding oils to the diet that help the body to absorb the required nutrients from the product.[1] Popular brands, such as Kraft, have also developed fat-free alternatives of their known and loved products to provide more flexibility in consumer needs. These fat-free products allow consumers to enjoy their favourite products without an excessive caloric intake.
Ingredients
Kraft Creamy Caesar Regular: water, soybean oil, parmesan and Romano cheese (contains milk), corn syrup, liquid egg yolk, vinegar, sugar, modified cornstarch, salt, garlic, spices and seasonings (contains wheat, soy), anchovy paste, lactic acid (enhances tartness), lemon juice concentrate, dried onions, natural flavor, sorbic acid (maintains quality), xanthan gum (thickener), polysorbate 60 (prevents oil separation), dried garlic, calcium disodium EDTA (maintains flavor). CONTAINS: milk, egg, wheat, soy, anchovy
Kraft Creamy Caesar Fat Free: water, corn syrup, buttermilk (milk ingredients, salt, bacterial culture), vinegar, salt, Romano and parmesan cheese, garlic, natural flavor, potato maltodextrin, anchovy paste, sugar, modified corn starch, xanthan gum (thickening agent), lemon juice concentrate, potassium sorbate, color, spices and seasonings (contains wheat soy), propylene glycol alginate, dried sour cream (milk solids, citric acid, bacterial culture, BHA, BHT), phosphoric acid, yeast extract, calcium disodium EDTA, dried garlic, silicon dioxide. CONTAINS: milk, anchovy, wheat, soy.
| Fat Substitute | Sugar Substitute | Addititve | Necessary Ingredients | |
|---|---|---|---|---|
| Kraft Creamy Caesar |
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N/A |
|
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| Kraft Creamy Caesar Fat Free |
|
N/A |
|
|
Fat Substitute:
Fat substitutes in recent years have begun to gain a lot of traction in the food industry as it provides a healthier alternative to traditional food processing approaches. Although fats play a critical role in human development and food science (i.e. provides texture, flavor and aroma) an excess amount can increase the risk of a host of cardiovascular diseases. In an attempt to provide consumer alternatives, various fat substitutes have been developed. Generally speaking this falls into 3 main categories (Carbohydrate-based, Protein-Based, Fat-based). Some of the commonly used fat substitutes in products include cellulose, dextrin, pectin, Simplesse, whey protein, Olestra and they can be combined to provide a host of different properties (mouth feel, flavor, texture, water retention, binder etc.) to the product.
In both salad dressing products modified cornstarch is used, which contributes a fatty mouthfeel in addition to providing a lower caloric alternative. Traditionally oil products such as soybean oil contribute to the fat content which is observed in the regular dressing. In the fat-free alternative, potato maltodextrin is used as a fat substitute and produces a smooth mouthfeel.
Sugar Substitute:
Sugar substitutes are being used in many foods and beverages as they provide an approach to deliver virtually the same product but as an overall healthier alternative. Artificial sweeteners enable consumers to enjoy their favorite products without the excessive caloric intake, and most sweeteners are also acceptable for diabetics (i.e. do not increase blood glucose and insulin levels). Examples of some popular sugar substitutes include: aspartame, acesulfame-k, and sucralose. In our selected product, both the fat-free and regular creamy Caesar salad dressing do not use any sugar substitutes.
Additives:
Additives[2] can be generally classified into 15 different categories and serve various functions (thickening, preservative and flavoring) to enhance overall customer satisfaction while also providing a strategic approach in altering food chemistry. For example, xanthan gum is used in salad dressing as a thickening agent, which enables the dressing to uphold its consistency and bind to other salad ingredients. Potassium sorbate and sorbic acid function as class II preservatives and are used to prevent the growth of microorganisms and therefore, extending the shelf-life of the product.
| Kraft Creamy Caesar Dressing | Kraft Creamy Caesar Fat-Free Dressing |
|---|---|
|
|
(Fat substitute: underlined ; Food additive: italicized ; Normal Food Ingredient: bolded)
Fat substitutes:
Both the salad dressings contain modified cornstarch, but only the fat-free version contains potato maltodextrin. These fat-substitutes play a role in making the product have more flavor, texture and mouthfeel. Having an additional fat substitute in the fat-free version allows for the exclusion of traditional fattening agents making it more appealing to the consumer.
Food additives:
Calcium EDTA is found in both the regular and fat-free alternative products as it is used to maintain quality, flavor and the stability of the dressing. Xanthan gum is also found in both dressings and is used as a thickening agent. Sorbic acid and potassium sorbate are both used for the same purpose as preservatives in the regular and the fat-free product respectively. In the regular salad dressing, polysorbate 60 acts as an emulsifying agent, ensuring that the emulsion does not separate out into its constituents. However, in the fat-free salad dressing, propylene glycol alginate acts as an stabilizing agent. Furthermore, the fat-free dressing also has silicon dioxide, which is used as an “anti-caking” agent, which prevents lumps from forming in the mixture during the manufacturing stage.
In the fat-free alternative dressing, yeast extract was used to enhance flavor but this was not seen in the regular dressing. In the regular dressing, lactic acid is used for tartness as well as a preservative. In the fat free alternative this function is served by phosphoric acid. Lastly, the regular dressing does not contain artificial colors however, the fat-free version does. This additional agent may improve the overall appearance of the fat-free product which can result in increased consumer satisfaction.
Ingredients:
Both salad dressings contain similar ingredients - water, Romano & parmesan cheese, vinegar, sugar, salt, garlic, spices and seasonings, anchovy paste, lemon juice concentrate, natural flavors, and corn syrup. All of these ingredients are important for providing similar taste and flavor for consumers. The major ingredient contrast between the fat free and regular salad dressing is the use of buttermilk (milk ingredients, salt, bacterial culture) instead of soybean oil to make it fat free. Soybean oil is traditionally used to provide fat properties and calories in the regular salad dressing. The liquid egg yolk is also found in the regular dressing which works as a natural emulsifier. Additionally, dried sour cream is exclusively used in the fat free salad dressing to help with overall flavor.
Manufacturing Label
| Labelling Requirement | Creamy Caesar Regular | Creamy Caesar Fat-Free |
|---|---|---|
| Bilingual labelling | Yes - English and French | Yes - English and French |
| Common name of the food | Kraft Creamy Caesar | Kraft Creamy Caesar Fat Free |
Date marking and storage instructions
|
Best before date, "refrigerate after opening", "shake well" | Best before date, "refrigerate after opening", "shake well" |
| Identity and principal place of business | Kraft Heinz Canada (Toronto, Ontario, M3B3L6) | Kraft Heinz Canada (Toronto, Ontario, M3B3L6) |
| Irradiated foods | N/A | N/A |
| Legibility and location | Proper location and easy to read | Proper location and easy to read |
| List of ingredients | Present | Present |
| Nutrition Facts table | ||
| Net quantity of the food | 475mL | 475mL |
| Sweeteners | Corn syrup | Corn syrup |
| Other mandatory information | Allergy warning: "Contains: milk, egg, wheat , soy, anchovy" | Allergy warning: "Contains: milk, anchovy, wheat, soy" |
| Nutrient content claims and diet-related health claims | N/A | N/A |
References
- ↑ Cash, Emma Jane (Oct 16, 2017). "https://www.nutraingredients.com/Article/2017/10/16/Salad-dressing-is-essential-to-absorb-nutrients-from-vegetables-Unilever-study". Retrieved July 17, 2021. External link in
|title=(help) - ↑ "Foods". Justice Law Website. Retrieved July 17, 2021.
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This Food Science resource was created by Course:FNH200. |