Course:FNH200/Assignments/2024/Kraft Jell-O Strawberry

Introduction

Kraft Heinz JELL-O Strawberry Jelly Powder & Kraft Heinz JELL-O Strawberry Jelly Powder Light

Kraft Heinz Jell-O is a gelatin dessert that is sold ready-to-eat or in powder form, available in a wide range of colors and flavors. Strawberry Jelly Powder and Strawberry Jelly Powder Light are powder forms of the red strawberry flavor. It is marketed as a dessert that is easy to make and requires mixing the gelatin with boiling water, stirring in cold water, and refrigeration until set. It can also be added to cakes, other deserts, or topped with fruits and/or whipped cream, with various trending recipes appearing on their website.

Product Pictures

Image 1: Strawberry Jelly Powder

Image 2: Strawberry Jelly Powder Light

Ingredient lists

Image 3: Ingredients of Strawberry Jelly Powder

Image 4: Strawberry Jelly Powder Nutrition Facts

Image 5: Ingredients and Nutrition Facts of Strawberry Jelly Powder Light

Ingredients listed in descending order of quantity

Normal Strawberry Jell-O	No Sugar Added Strawberry Jell-O
Sugar	Gelatin
Gelatin	Adipic Acid
Adipic Acid	Sodium Citrate
Sodium Phosphate	Disodium Phosphate
Sodium Citrate	Artifical and Natural Flavour
Artificial Flavor	Salt
Fumaric Acid	Aspartame (Contains Phenylalanine)
Colour (E010B)	Acesulfame-potassium
	Amaranth
	Tartrazine

Sugar Substitutes and Additives Identified

The sugar substitutes present in the zero sugar strawberry Jell-O are Aspartame and Acesulfame Potassium also known as Acesulfame-k.

The above ingredients list has been modified to highlight additives and sugar substitutes present in the product by bolding them.

Ingredients listed in descending order of quantity with additives in bold text

Normal Strawberry Jell-O	No Sugar Added Strawberry Jell-O
Sugar	Gelatin
Gelatin	Adipic Acid
Adipic Acid	Sodium Citrate
Sodium Phosphate	Disodium Phosphate
Sodium Citrate	Artifical Flavour and Natural Flavour
Artificial Flavor	Salt
Fumaric Acid	Aspartame (Contains Phenylalanine)
Colour (E010B)	Acesulfame-potassium
	Amaranth
	Tartrazine

The roles of sugar substitutes and additives on the functional properties of Jell-O

Normal Strawberry Jell-O

Additives
Adipic Acid	A starch modifying agent approved by the Government of Canada it gives the product a tart taste and functions as a stabilizer allowing the Jell-O to jiggle but still hold its shape.
Sodium Phosphate	In Jell-O a very small amount of sodium phosphate functions as a thickening agent and to control the acidity of the Jell-O.
Sodium Citrate	A sodium salt of citric acid, used to control the acidity of the Jell-O.
Fumaric Acid	A replacement for citric acid, each pound of citric acid can be replaced with 0.6 to 0.7 pounds of fumaric acid, reducing costs per weight. Gives the Jell-O a sour taste and functions as a pH regulator.
Colour (E010B)	[No information on E010B could be found online.]

No Sugar Added Strawberry Jell-O

Sugar Substitutes
Aspartame (Contains Phenylalanine)	A powerful sweetener that is 180-220 times sweeter than sucrose. Aspartame undergoes degradation reactions at high temperatures so the gelatin should not be bloomed at very high temperatures.
Acesulfame-potassium	Heat stable which is useful as gelatin sets in warm/hot water. 200 times sweeter than sucrose, and does not develop cavities.
Note: When the two sugar substitutes are combined together the result produces a synergistic sweetening affect.
Additives
Adipic Acid	A starch modifying agent approved by the Government of Canada it gives the product a tart taste and functions as a stabilizer allowing the Jell-O to jiggle but still hold its shape.
Sodium Citrate	A sodium salt of citric acid, used to control the acidity of the Jell-O.
Disodium Phosphate	A sodium salt to control acidity in the product.
Amaranth	A red colouring agent derived from a plant.
Tartrazine	A synthetic yellow colouring agent.
Note on Amaranth and Tartazine: "If used singly, the amount not to exceed 100 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 100 p.p.m."

Comparison of the two Jell-O products and their differences

Both types of Jell-O have the following common ingredients:

• Gelatin - It acts as a gelling agent.
• Adipic Acid - It adds tartness and is used as a pH buffer.
• Sodium Citrate - It is used as an acidity regulator
• Artificial Flavor - It enhances the strawberry flavor.

Overall, these common ingredients contribute to the the texture, flavor, acidity, and appearance of both Jell-O types making them visually indistinguishable and similar in taste.

The two products have the following differences in terms of ingredients:

1. Sweeteners
   • Normal Jell-O uses sugar while zero sugar Jell-O uses Aspartame and Acesulfame which provide 200 times more sweetness without the calories associated with regular sugar.
2. Acidity Regulators/Buffers
   • Normal Jell-O uses sodium phosphate while zero sugar Jell-O uses disodium phosphate as the buffer. Different buffering agents might interact differently with the other ingredients in the formulation. Disodium phosphate may be chosen to better complement the artificial sweeteners and other ingredients in the zero sugar formula.
3. Color Additives
   • Normal Jell-O uses a single color additive (E010B) while zero sugar Jell-O uses a combination of amaranth and tartrazine to achieve the desired color.
4. Additional differing ingredients
   • Zero sugar Jell-O contains salt which is not present in the normal Jell-O. Zero sugar Jell-O uses artificial sweeteners like aspartame and acesulfame potassium, which can sometimes have a slightly different taste profile or aftertaste compared to sugar. A small amount of salt can help to balance and enhance the overall flavor, making the product taste more like the sugar-sweetened version.
   • Zero sugar Jell-O uses natural flavoring as well, to improve the overall flavor profile of the product.
   • Fumaric acid is used in normal Jell-O to regulate acidity, enhance flavor with a tartness that balances the sweetness of sugar, act as a preservative to extend shelf life, and stabilize the texture of the product.

In summary, the different ingredients in normal and zero sugar Jell-O are carefully selected to complement the artificial sweeteners in the zero sugar version. This ensures the product remains low in calories while still providing a satisfying taste, texture, and appearance similar to the sugar-sweetened version.

Labels

Labelling Requirements	Kraft Heinz JELL-O Strawberry Jelly Powder	Kraft Heinz JELL-O Strawberry Jelly Powder Light
Bilingual labelling	Information on the packaging is available in both English and French, the two official languages of Canada.	Information on the packaging is available in both English and French, the two official languages of Canada.
Common name of the food	Strawberry Jelly Powder	Strawberry Jelly Powder Light
Date marking and storage instructions	Jelly powder has a shelf life exceeding 90 days; thus, date marking is not required. However, the product remains compliant with regulatory standards. The packaging includes a "Best Before" title at the bottom, but the date is not specified on images found online.	Jelly powder has a shelf life exceeding 90 days; thus, date marking is not required. However, the product remains compliant with regulatory standards. The packaging includes a "Best Before" title at the bottom, but the date is not specified on images found online.
Identity and Principal Place of Business	Kraft Heinz Canada ULC	Kraft Heinz Canada ULC
Irradiated foods	No indication of irradiation	No indication of irradiation
Legibility and location	The text on the packaging is clear, with sufficient contrast between the text and background, ensuring readability. Key information, including the ingredients list, nutritional facts, and manufacturer details, is prominently displayed on both the front and back of the package.	The text on the packaging is clear, with sufficient contrast between the text and background, ensuring readability. Key information, including the ingredients list, nutritional facts, and manufacturer details, is prominently displayed on both the front and back of the package.
List of ingredients	Sugar, Gelatin, Adipic Acid, Artificial Flavor, Disodium Phosphate, Fumaric Acid, Sodium Citrate, Red 40	Gelatin, Adipic Acid, Disodium Phosphate, Fumaric Acid, Aspartame, Sodium Citrate, Artificial Flavor, Acesulfame-K, Red 40
The Nutrition Facts Table	Per 1/4 package (21g): 80 Calories, 0g Fat, 0g Saturated and Trans Fat, 0mg Cholesterol, 75mg Sodium, 19g Carbohydrate, 0g Fiber, 19g Sugars, 2g Protein, 0% Calcium, 0% Iron, 0% Vitamins A and C	Per 1/4 package (2.5g): 10 Calories, 0g Fat, 0g Saturated and Trans Fat, 0mg Cholesterol, 130mg Sodium, 0g Carbohydrate, 0g Fiber, 0g Sugars, 1g Protein, 0% Calcium, 0.1mg Iron, 0% Vitamins A and C
Net quantity of the food	85 grams	10.1 grams
Sweeteners	The product contains sugar. The sweeteners are listed in the ingredients section on the back of the packaged product.	Contains artificial sweeteners such as Aspartame and Acesulfame-K. The sweeteners are listed on the front of the packaged product.
Other mandatory information	The product claims to not be a significant source of saturated fat, trans fat, cholesterol, fiber, Vitamin A, Vitamin C, calcium and iron.	The product claims to contain no sugar. The product claims to not be a significant source of saturated fat, trans fat, cholesterol, fiber, potassium, and calcium.

The information provided on the table above complies with the regulatory requirements as outlined in Lesson 04.

References

This Food Science resource was created by Course:FNH200.