Course:FNH200/Assignments/2023/Breyers Ice Cream

Very briefly introduce your products here.

This is a template for your assignment. Feel free to modify the headings and remove all the tips and instructions as you add details of your assignment here.

Introduction

Comparing the Breyers fat free vanilla ice cream with the Breyers original vanilla ice cream.

Pictures

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

Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatory, if you don't show it, the TA's can't mark the rest.

Instructions on how to add photos and images to UBC Wiki can be found here: https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures

Ingredient List

1. Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
2. Compare and contrast the lists of the two products and explain differences

Table 1: Ingredient Information of Two Types of Breyers Ice Cream

	Chapman's Markdale Creamery Vanilla Ice Cream	Chapman's No Sugar Added/Lactose Free Vanilla Ice Cream
Ingredients
Fat substitutes	Skim Milk	N/A
Sugar substitutes	Corn Syrup	N/A
Additives	Vegetable Gum (Carob Bean, Guar), Natural Flavor, Vitamin A Palmitate, Annatto, Mono and Diglycerides	Vegetable Gum (Tara), Natural Flavor

Roles of Fat Substitutes, Sugar Substitutes, and/or Additives

Fat substitutes

• Skim milk:

Sugar Substitutes

• Corn Syrup:

Additives

• Vegetable Gum (Carob Bean, Guar):
• Vegetable Gum (Tara):
• Natural Flavor:
• Vitamin A Palmitate:
• Annatto:
• Mono and Diglycerides:

Labels (1 points)

1. Provide detailed description of the information found on the labels
2. Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

Personal Choice (5 points)

Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

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.