Course:FNH200/Assignments/2022/Chapman's Premium Vanilla Ice Cream vs. Chapman's No Sugar Added Lactose Free Vanilla Ice Cream
Chapman's Vanilla Ice Cream Vs. Chapman's No Sugar Added Lactose Free Vanilla Ice Cream
Chapman's is an all Canadian brand that began in 1973 and quickly worked its way up to be the largest independent ice cream manufacturer in Canada. With over 280 frozen treats, Chapman prides themselves on still being a family-run business that offers high quality ice cream. Consequently, we chose to examine two of Chapman's best selling ice creams:
Chapman's Vanilla Ice Cream and Chapman's No Sugar Added Lactose Free Vanilla Ice cream
Pictures[1][2]
Ingredients
Chapman's Premium 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 Lactose Free Ice cream
Modified milk ingredients, Fresh cream, Maltitol syrup, Skim milk powder, Mono and diglycerides, Carob bean gum, Cellulose gum, Guar gum, Carrageenan, Vanilla extract, Natural flavour, Sucralose, Lactase.
Substitutes/Additives
Chapman's Premium Vanilla Ice Cream
- Additives: Mono and diglycerides
- Protein Fat Substitutes: Modified milk ingredients
- Carbohydrate Fat Substitutes: Carob bean gum, Cellulose gum, Guar gum, Carrageenan
Chapman's No Sugar Added Lactose Free Ice Cream
- Additives: Mono and diglycerides
- Sugar Substitutes: Maltitol syrup, Sucralose
- Lactose Substitutes: Lactase
- Protein Fat Substitutes: Skim milk powder, Modified milk ingredients
- Carbohydrate Fat Substitutes: Carob bean gum, Cellulose gum, Guar gum, Carrageenan
Additives
The lactose free & no sugar added ice cream contains a food additive called lactase, which helps to break down the sugar in milk. The scientific name for the sugar found in milk is lactose, and is a disaccharide composed of glucose and galactose linked together by a B-1,4 - glycosidic linkage. Lactase, an enzyme that lactose intolerance individuals lack, is added to help cleave the bond between the disaccharide and digest lactose. Therefore, lactose free individuals particularly benefit from these products as they can enjoy ice cream without experiencing the consequences of bloating, discomfort, and diarrhea from milk. However, the disadvantage of adding lactase is that the ice cream will taste noticeably sweeter than the regular Chapman’s vanilla ice cream. This is because as the lactase breaks down the lactose, individual monosaccharides of glucose and galactose will be formed and both of these simple sugars have a 6-8x higher sugar index compared to lactose. Despite this draw back, new research suggests that adding lactase may contribute to reducing the sandiness in ice cream from using skim milk powder and modified milk ingredients, thus increasing the smoothness and viscosity of ice cream. Lactase has also allowed food companies to reduce the overall added sugar by 25%, making the ice cream a bit “healthier” compared to normal. Overall, as lactase increases the concentrations of both glucose and galactose in the ice cream, as well as increases the sweetness perceived on the tongue, it has also helped to improve the texture and minimize added sugar in ice cream. Thus, Chapmans lactose free and no sugar added ice cream is a great inclusive alternative for lactose free consumers.
Fat Substitutes
Skim milk powder is a fat substitute for regular milk, as it is processed to contain little to no fat and lower calories. The overall protein, water, and sugar content remains the same compared to regular milk however, Vitamins A & D are generally added back as they tend to be lost during the processing stages. Consequently, due to the reduced fat content in skim milk, it is described to taste more watery compared to regular milk. Skim milk powder helps to emulsify and texturize the ice cream, allowing it to become a hard foam. Thus, skim milk is a great fat substitute for those who are looking to reduce their calorie intake.
Sugar Substitutes
The maltitol syrup and sucralose, also known as Splenda, is the sugar substitute for table sugar. Splenda is commonly used in cooking and baking, and is not only zero calories, but also x600 sweeter than the sugar used in the regular ice cream. Splenda binds to the taste receptors on our tongue in a specific way that provides us with the sweet sensation. Research proves Splenda to have no effects of blood sugar or insulin levels which makes it a perfect alternative for diabetics. However, recent studies have shown that artificial sweeteners could potentially increase insulin resistance, glucose intolerance, and cause intense crave sugar because of its high sugar index. Therefore, it is ideal to consume Splenda in moderation to reduce these risks.
Similarities and Differences
| Both | Lactose-free & no sugar added | Regular |
| 100% Canadian milk | Sweetened with maltitol/sucralose (Splenda) | Sweetened with sugar/glucose |
| Fresh cream/modified milk ingredients | Skim milk powder | No artificial colors or flavors |
| Egg/mustard/fish/sesame seed-free | Lactose free | Peanut/nut/gluten free |
Explanation:
The lactose free/no sugar added version of the ice cream has the lactase enzyme added to break down lactose, the sugar that is naturally found in milk products.
The regular ice cream contains 17 grams of sucrose to provide the sweet taste. While, the lactose free/no sugar added version contains 14 grams of sugar alcohols (eg Maltitol syrup & sucralose) instead of sucrose to achieve the sweet flavoring without additional calories. Less total sugar is added to the lactose free/no sugar added ice cream because of the preexisting glucose and galactose from the lactose adds sweetness to the ice cream. Therefore, manufacturers can reduce the total amount of sugar added to the lactose free/no sugar added version.
Skim milk powder makes ice cream smoother as the ingredient provides emulsifying, water binding, aeration and foaming effects.[3][4]
The regular Chapman’s Vanilla ice cream contains no artificial colors or flavors, while the lactose-free/no sugar added version does. This is because the manufacturers of the lactose-free/no sugar added version created the product with the goal of simulating the regular version, without including lactose or glucose. The added maltitol and sucralose are supposed to simulate the sweetness of glucose, while lactase was added to reduce the lactose content.
The regular one is peanut/nut/gluten free because it was made in a nut-free facility while the lactose free and no sugar added one was not.
Labels
Both the labels on Chapman’s Original, as well as no sugar-added vanilla ice cream, complies with all the regulatory requirements as described in Lesson 4 of FNH 200 942.[5]
Chapman’s Original Vanilla Ice Cream
The multiple labels covering Chapman’s Original Vanilla Ice Cream, both in Canada’s official languages English and French, are easy to read and visually well-placed. The packaging provides the correct common name of the product, Vanilla Ice Cream, as well as a visible logo for the Chapman company brand. Additionally, the quantity of the product is provided in the bottom-left corner. The ingredient list and nutritional list are also provided in both official languages, English and French, on either side of the box.
Other information concerning the ice-cream is that it has been regarded as Gluten-Free and Peanut and Nut Free. It has also been approved by Kosher Dairy and is made with the help of products from the Dairy Farmers of Canada Organization. It is described to be made with “100% Canadian Milk”.[1]
Chapman’s No Sugar-Added Vanilla Ice Cream
Chapman’s No Sugar-Added, as well as lactose-free, vanilla ice-cream also offers labels in both Canada’s official languages, English and French. The label placement for Chapman’s No Sugar-Added Vanilla Ice Cream, although its packaging being a small tub compared to Chapman’s Original Vanilla Ice Cream box shape, is the same and resembles other Chapman products.
However, this alternative ice-cream importantly mentions that it is sweetened with Malitol and Sucralose (or Splenda®). This extra information is placed at the bottom at the front of the product.
In connection, Chapman’s No Sugar-Added Vanilla Ice Cream also forgoes describing its product as “rich and creamy,” as the description reads for Chapman’s Original Vanilla Ice Cream. Instead, the No-Sugar Vanilla Ice Cream suggests how it is suitable for those with certain food restrictions, including: those with a low sugar diet, and those who have lactose sensitivity. As previously mentioned, this ice cream also states its sugar replacements. It is also made with “100% Canadian Milk”.
Finally, Chapman’s No Sugar-Added Vanilla Ice Cream is additionally approved by Sustainable Forestry Initiative.[2]
References
- ↑ 1.0 1.1 1.2 "Chapman's Vanilla Ice Cream".
- ↑ 2.0 2.1 2.2 "Chapman's No-Sugar Added Lactose-Free Vanilla Ice Cream".
- ↑ "The original protein powder:skim milk powder". BC Dairy. September 12th 2018. Check date values in:
|date=(help) - ↑ "The inside scoop on ice cream ingredients". Institute of Food Technologists. April 1st 2016. Check date values in:
|date=(help) - ↑ "FNH 200 942 Lesson 4.3 Food Labelling Requirements".
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This Food Science resource was created by Course:FNH200. |