Course:FNH200/Assignments/2024/Chapman's Vanilla ice cream - Regular vs Sugar-Free and Lactose-Free

Chapman's is a Canadian food manufacturer that primarily focuses on producing ice cream and frozen yogurt products. In this page, we will describe one of it's ice cream products and compare it to its Sugar-Free and Lactose-Free variant.

Introduction

Vanilla ice cream is the 2nd favourite flavour of ice cream for Canadians. Therefore, providing inclusivity for people who may be diabetic or looking for a sugar-free snack (sugar-free consumers) and people who are lactose intolerant (lactose-free consumers) is the best way to satisfy the needs of potential customers. In this page, we will discuss the ingredients used to create the product and it's variant and study in detail how the substitutes maintain the sweet sensation and the milky texture of ice cream.

Chapman's Vanilla Ice Cream

Chapman's Vanilla Ice Cream Ingredients

Chapman's Sugar and Lactose-Free Vanilla Ice Cream

Chapman's Sugar and Lactose-Free Vanilla Ice Cream Ingredients

Ingredient lists (4 points)

Lists of Ingredients

Chapman's Vanilla Ice Cream	Identity (fat, sugar substitute or additive):	Role (functional properties contributed to product (fat, sugar or additive)):	Chapman's Sugar and Lactose Free Vanilla Ice Cream	Identity (fat, sugar substitute or additive):	Role (functional properties contributed to product (fat, sugar or additive)):
Sugars (sugar, glucose)	N/A	N/A	Modified milk ingredients	N/A	N/A
Fresh cream	N/A	N/A	Fresh cream	N/A	N/A
Modified milk ingredients	N/A	N/A	Maltitol Syrup	sugar substitute	To sweeten the ice cream without addition of excess calories, sugar and increase in blood glucose and insulin
Mono and diglycerides	N/A	N/A	Skim milk powder	N/A	N/A
Carob bean gum	additive	Stabilizes the ice cream by absorbing water	Mono and diglycerides	N/A	N/A
Cellulose gum	additive	To thicken the ice cream, improve mouthfeel, assist in emulsification, and to extend shelf life	Carob bean gum	additive	Stabilizes the ice cream by absorbing water
Guar gum	additive	To increase the viscosity of ice cream	Cellulose gum	additive	To thicken the ice cream, improve mouthfeel, assist in emulsification, and to extend shelf life
Carrageenan	additive	To stabilize the ice cream to prevent separation of ingredients	Guar gum	additive	To increase the viscosity of ice cream
Vanilla extract	N/A	N/A	Carrageenan	additive	To stabilize the ice cream to prevent separation of ingredients
Natural flavour	N/A	N/A	Vanilla extract	N/A	N/A
N/A	N/A	N/A	Natural flavour	N/A	N/A
N/A	N/A	N/A	Sucralose	sugar substitute	To sweeten the ice cream without adding any calories or sugar. Also without increasing blood glucose and insulin
N/A	N/A	N/A	Lactase	additive	Acts as a catalyst to hydrolyze lactose by breaking it down into glucose and galactose so those who are lactose intolerant will be able to consume the product

Food additive differences between the 2 products

Sugar substitutes

Maltitol Syrup: Maltitol syrup is an artificial sweetener, classified as a food additive under Division 16 of the Food and Drug Regulation. It is a sugar alcohol, and is anti-cariogenic. It is partially digestible and is around 80% as sweet as table sugar (sucrose). Maltitol syrup has approximately half the caloric value of sucrose (2.1 kcal/g) vs (4.0kcal/g of sucrose). Maltitol syrup does not cause a rise in blood glucose level, making it a good option for diabetic consumers.

Sucralose: Sucralose is also an artificial sweetener, classified as a food additive under Division 16 of the Food and Drug Regulation. It is useful as it maintains its sweetness over various temperatures and storage settings, making it a good option for ice cream, which is often stored in the freezer. Sucralose is indigestible as humans do not have the necessary enzymes to digest it and therefore has no caloric value (0 kcal/g). Like Maltitol Syrup, it is anti-cariogenic and does not lead to rise in blood glucose level.

These sugar substitutes are differences between Chapman's regular vanilla ice cream and Chapman's sugar free and lactose free vanilla ice cream as sugar substitutes are used as opposed to regular sugars.

Lactose substitutes

Lactase: Lactase is an enzyme that is used for the hydrolysis of lactose (milk sugar) to glucose and galactose. This can make the ice cream taste sweeter, as lactose has a sweetness index of 10-20 whereas glucose is 70-80 and galactose is 60, therefore, the taste of the ice cream variant may differ and may appeal (or not appeal) certain consumers depending on their sweetness preference. It is classified as a food additive under Division 16 of the Food and Drug Regulation.

This is a difference between Chapman's regular vanilla ice cream and Chapman's sugar free and lactose free vanilla ice cream as lactose is broken down in the lactose free option due to lactase whereas lactose remains in the regular Chapman's vanilla ice cream.

Other differences unrelated to food additives include:

Skim milk powder: This ingredient is added to Chapman's sugar and lactose free vanilla ice cream but not Chapman's regular vanilla ice cream. Although not qualified as a fat or sugar substitute and additive, adding this possibly provides more milk flavour without the addition of extra fat and sugar.

Food additive similarities between the 2 products

Guar gum: Guar gum is used as a thickening agent that gives ice cream that smooth viscous texture mouthfeel. It also acts as a stabilizer, since ice-cream contains an oil-in-water emulsion, therefore it must hold the fat and water together without separating to maintain the quality of the ice cream. It is classified as a food additive under Division 16 of the Food and Drug Regulation.

Cellulose gum: Cellulose gum has the same functions as guar gum. It is a thickening agent for a pleasant smooth mouthfeel, and it also acts as a stabilizer for the oil-in-water emulsion. It is also classified as a food additive in Canada under Division 16 of the Food and Drug Regulation. However, cellulose gum serves a slightly different purpose in the texture of the ice cream as compared to guar gum, so having both in the ice cream is justified.

Carrageenan: Carrageenan, which is extracted from red algae is a polysaccharide that is used as a suspending agent for vanilla beans in the ice cream, allowing the ice cream to have a better texture.

Other similarities unrelated to food additives include:

Vanilla extract and natural flavours: Used as a flavour enhancer to amplify the taste of the vanilla flavour in the ice cream. It makes the ice cream taste more natural (less synthetic) and concentrates the flavours of vanilla, giving a better taste experience.

Made with 100% Canadian dairy: Dairy is the foundational ingredient in both ice creams, providing a rich and creamy texture. It is also a primary source of the product's flavour, contributing to the characteristic taste of vanilla ice cream. The use of 100% Canadian dairy ensures high quality and consistency, likely resulting in a similar taste profile and texture between the two products. Also, it is likely the dairy in the ice cream undergoes less processing, since it is sourced locally (from Canada), as compared to imported dairy from other countries.

Egg-free, mustard-free, fish-free, and sesame seed-free: Both ice creams are free from eggs, mustard, fish, and sesame seeds. This allergen-free profile is crucial for individuals with allergies or sensitivities to these ingredients, ensuring that the ice creams are safe for a broader range of consumers. This also aligns with the regulations under Division 24 of the FDR, which focuses on allergen labeling and management.

Labels (1 points)

General Labelling Requirements:

Overall, a label in Canada should include bilingual labelling, common name of the food, country of origin, date marking, storage instructions, identity and principal place of business, irradiated foods, legibility and location, list of ingredients, the nutrition facts table, net quantity of the food, sweeteners, and other mandatory information such as the percentage of milk fat.

Chapman's Vanilla Ice Cream

Chapman's Vanilla Ice Cream seals

- The labels on Chapman's Vanilla Ice Cream are bilingual, in both of Canada's official languages, English and French. The nutrition facts and ingredients list are also provided in both languages.

- The common name of the product, Vanilla Ice Cream, is clearly labelled on the packaging.

- The seals indicate that it is made in a nut-free facility, made from 100% Canadian dairy, approved by Kosher Dairy, uses natural colour flavours, and is gluten-free and egg-free.

- The quantity of the product is provided in the bottom-left corner.

- While not a requirement for packaging, the logo of the company, Chapman, is clearly visible.   

Chapman's Sugar and Lactose Free Vanilla Ice Cream seals

Chapman's Sugar and Lactose Free Vanilla Ice Cream

- The labels on Chapman's Sugar and Lactose Free Vanilla Ice Cream is also bilingual, both in Canada's official languages English and French. The nutrition facts and ingredients list are both bilingual.

- The common name is Vanilla Ice Cream however it mentions no sugar added and lactose free. At the bottom of the product, it also labels sweetened with Maltitol and Sucralose. This is an important label since this product advertises the use of sugar and lactose substitutes.

- The seals indicate that it is made from 100% Canadian dairy, approved by Kosher Dairy, lactose free, no sugar added, and use natural colour flavours.

- The package is Sustainable Forestry Initiative certified.

- The quantity of the product is provided in the bottom-left corner.

- While not a requirement for packaging, the logo of the company, Chapman, is clearly visible.   

Compliance of Chapman's Ice Cream's Labeling with Canada's regulatory requirements:

Bilingual Labelling: Both ice cream products include Canada's bilingual labelling languages, English and French.

Common name of food: The common name of these products are both "Ice Cream", with one clearly stating it is lactose free and sugar free.

Country of origin: Canada for both products.

Date Marking and storage instructions: Since these products have a storage life of 90 days or less, it must include the date marking and storage instructions. For the date, we have used generic web images, but from observing these products at a local grocery store, the date labels are commonly found on the bottom or top of the tubs, with the cardboard. The storage instructions of these two products are also present that being "Keep Frozen".

Identity and Principal Place of Business: The products contain the information that the manufacturer is in the same community of Markdale, as shown on the dairy-version of the ice cream. Both products are only sold in Canada.

Irradiated foods: N/A.

Legibility and location: Shown through the maple leaf showing both products were made in Canada.

List of ingredients and Nutrition Facts Table: Both present as shown by the two photos.

Net quantity of the food: Present on both containers with the original ice cream being 2 litres of product and the lactose-free version being 1 litre of product (from the pictures on this page).

Sweeteners: Listed under the "Food Ingredients" section in the large table showing all the ingredients, as well as listed in the photos under the Ingredient Lists. For regular Vanilla Ice Cream, sucrose (table sugar) and glucose is used while for the sugar-free and lactose-free Vanilla Ice Cream, maltitol syrup and sucralose is used.

Milk fat percentage: Both products include the fat percentage from the milk in the Nutrition Facts Table label.

Overall, both Chapman's Vanilla Ice Cream and Chapman's Sugar and Lactose Free Vanilla Ice Cream complies with the regulatory requirements as outlined in FNH 200 Lesson 04.

Personal Choice (5 points)

Individual Canvas Submission

References

This Food Science resource was created by Course:FNH200.