Course:FNH200/Assignments/2024/Breyers Vanilla Ice Cream- Regular vs Sugar Free

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.

Post pictures (Mandatory)

Images from Wikimedia Commons can be embedded easily.

Ingredient list (4 points)

Sugar Free Breyer's Vanilla Ice Cream	Breyer's Vanilla Ice Cream
Milk Maltitol syrup Maltodextrin (corn) Cream Whey Less than 2% of: mono and diglycerides Vegetable gums: carob bean, guar, tara Natural flavour Acesulfame potassium Sucralose Vitamin A Palmitate Annatto (for colour)	Milk Cream Sugar Vegetable gum (Tara) Natural flavour

Roles of fat substitutes, sugar substitutes, and/or additives used

Sugar-Free Breyer's Vanilla Ice Cream	Breyer's Vanilla Ice Cream
Fat Substitutes: Maltodextrin (corn)	Fat Substitutes: None
Sugar Substitutes: Acesulfame Potassium Maltitol syrup Sucralose	Sugar Substitutes: None
Additives:

Role of fat substitutes:

Maltodextrin is a carbohydrate-based fat substitute that allows an imitation of the same mouthfeel as fat while contributing fewer calories. It is usually derived from sources such as corn, potato, wheat and tapioca. Maltodextrin provides a smooth mouthfeel but has a bland flavour and it is fully digestable. It provides 4 Cal/g compared to fat providing 9 Cal/g. Maltodextrin is usually used in margarine, salad dressings, frozen desserts, frostings and processed meats.

Role of sugar substitutes:

Acesulfame Potassium acts as a synergistic sweetener when used with other sweeteners while providing 0 calories and being 200 times sweeter than sucrose. Acesulfame-k does not get fermented by oral bacteria, hence does not cause the development of caries. It is usually used in baked goods, candies, canned goods, chewing gum and dry foods.

Maltitol syrup is a sugar alcohol that is naturally found in many fruits and berries and is commercially produced by hydrogenating sugars. Maltitol is less sweet than sugar and is not fermentable by the bacteria in our mouth, hence does not promote tooth decay. It also does not increase blood glucose or insulin levels because it is absorbed slowly by the large intestine, hence only contributes to 1.5-3.0 Cal/g. If consumed in large quantities it can cause a laxative effect due to the slow absorption.

Sucralose is a chlorinated molecule because the three hydroxyl groups of the sucrose molecule are replaced by chlorine. The taste is similar to sugar but is 600 times sweeter than sucrose. Since sucralose is not metabolized by the human body and passes unchanged, it contributes 0 Cal/g. Sucralose does not increase blood glucose or insulin levels and it also does not promote tooth decay.

Role of additives:

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.