Course:FNH200/Assignments/2021/Regular (14%) vs. Fat Free (1.5%) Sour Cream
Sour Cream in Canada
In the past few years the trust in quality, and therefore drive, to buy Canadian dairy has increased. This is evident by the increased blue labelling that one is able to see on many Canadian dairy products along with the increased advertisements observed on media platforms: i.e., TV. Sour cream is a staple sold in many grocery stores across the country. Dairyland sour cream is a Canadian brand, using only Canadian dairy.
Sour cream is a dairy product obtained by fermenting regular cream with specific types of lactic acid bacteria [1]. The bacterial culture sours and thickens the cream; it may also contain stabilizers such as gelatin or rennin, which also aid in the thickening, making the well known product into a thick and creamy addition to meals.
Ingredient lists
| Dairyland Regular Fat Sour Cream | Dairyland Fat Free Sour Cream |
|---|---|
| Milk Ingredients | Milk Ingredients |
| Modified Corn Starch | Modified Corn Starch |
| Guar Gum | Pectin |
| Sodium Citrate | Carrageenan |
| Carrageenan | Bacterial Culture |
| Disodium Phosphate | |
| Bacteria Culture | |
| Calcium Sulphate |
| Fat Substitutes | Sugar Substitutes | Additives | |
|---|---|---|---|
| Dairyland Regular Fat Sour Cream | N/A | N/A |
|
| Dairyland Fat Free Sour Cream |
|
N/A |
|
- Fat substitute and additives: Pectin provides a creamy texture and structural support for the fat-free version of the product. Carrageenan is also used as a thickener and gelling agent[2] but it is also used in the full fat version. Modified corn starch is mostly used as a stabilizer and emulsifier here in the fat free version. In the full fat version, guar gum is added as well as a stabilizer, as well as a thickener and gelling agent. The full fat version also has added sodium citrate and disodium phosphate, both of which work as preservatives and flavouring agents, while calcium sulphate is added to act as a pH regulator and thickener.
- At first glance we can see that the ingredients list for the fat free sour cream is much smaller and simplified than that of the full fat sour cream. The main ingredients in the product that are present in both formulas are milk ingredients, modified corn starch, carrageenan, and bacterial culture, from there on the ingredients list becomes more individualized for each product. The fat free substitute replaces much of the ingredients found within the regular full fat sour cream with pectin.
Labels
| Labeling Requirements | Dairyland Regular Fat Sour Cream (14%) | Dairyland Fat Free Sour Cream (1.5%) |
|---|---|---|
| Bilingual Labeling | English/French | English/French |
| Common Name | Sour Cream | Sour Cream |
| Storage Instructions | Keep Refrigerated | Keep Refrigerated |
| Country of Origin | Canada | Canada |
| Identify Principal Place of Business | Dairyland | Dairyland |
| Nutritional Facts | See below | See below |
| Net Quantity of Product | 250mL | 250mL |
| Date of Expiry | Best Before: July 26, 2021 | Best Before: August 12, 2021 |
| Legibility and Location | Dairy MK (Montreal) | Dairy MK (Montreal) |
| Other Mandatory Information | 14% M.F (milk fat % content) | 1.5% M.F (milk fat % content) |
The product chosen meets the regulations of the Food and Drugs Act of Canada. There are no harmful substances, and it is not listed as a cure, cosmetic, or drug; it is presumably not advertised under false circumstances, and also not handled under unsanitary environments.
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References
- ↑ "Milk Products - Sour Cream". Retrieved July 15 2021. Check date values in:
|access-date=(help) - ↑ Reinagel, Monica (July 1, 2015). "The Carrageenan Controversy". Scientific American. Retrieved July 14, 2021.
- ↑ "Nutrition Facts of Dairyland Regular Fat Sour Cream". Dairyland Canada. Retrieved July 14, 2021.
- ↑ "Fat Free Sour Cream Nutritional Facts". Dairyland Canada. Retrieved July 14, 2021.
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This Food Science resource was created by Course:FNH200. |