Course:FNH200/Assignments/2023/Pillsbury CakeMix Yellow Classic vs. Sugarfree

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.

About the Product

Available in both the united states and in Canada, Pillsbury's Zero sugar and Classic premium cake mix allow one to make a moist birthday cake seemingly from scratch with little to no effort. Available at Safeway in Canada and the United States.

Photos of the Product

Style of Cake Mix	Box Front	Nutritional Facts
Classic Yellow	Pillsbury's Classic Yellow Cake Mix	Nutritional Facts of Pillsbury's Classic Yellow Cake Mix
Zero Sugar (Alternatively, Sugar Free)	Pillsbury's Zero Sugar Yellow Cake Mix	Nutritional Facts of Pillsbury's Zero Sugar Yellow Cake Mix

Ingredient lists (4 points)

1. Type out the lists of ingredients
   1. Pillsbury Classic Yellow Cake Mix: Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Canola Oil, Dextrose, Salt, Corn Starch, Propylene Glycol Esters Of Fatty Acids, Natural And Artificial Flavor, Mono- And Diglycerides, Cellulose Gum, Cellulose, Xanthan Gum, Sodium Stearoyl Lactylate, Red 40, Yellow 5, Citric Acid And BHT (Antioxidants).
   2. Pillsbury Zero Sugar Yellow Cake Mix: Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltitol, Leavening (Baking Soda, Calcium, Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Canola Oil, Propylene Glycol Esters of Fatty Acids, Salt, Cellulose, Mono- And Diglycerides, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor, Sodium Stearoyl Lactylate, Acesulfame Potassium (Non Nutritive Sweetener), Sucralose (Non Nutritive Sweetener), Yellow 5, Red 40, Citric Acid and Bht (Antioxidants).
2. Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
   1. In the Zero Sugar version, Maltitol (a sugar alcohol used to artificially sweeten products), Acesulfame Potassium (A Non nutritive Sweetener), and Sucralose (A Non nutritive Sweetener) are used in place of Table Sugar in the Classic Mix.
3. Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
4. Compare and contrast the lists of the two products and explain differences

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.