Course:FNH200/Assignments/2025/Kraft Heinz Cool Whip - Original vs. Fat Free

Introduction

Kraft Heinz Original vs. Low Fat Cool Whip

Kraft Heinz Cool Whip is a popular product that is widely available in Canada and frequently used as a topping for various desserts. In addition to their original product, Kraft Heinz also offers a low-fat version of their Cool Whip, catering to customers who prefer a reduced fat alternative.

Our team's objective is to provide a comprehensive understanding of the differences between these two products by comparing the listed ingredients and their functional properties.

Product Pictures

Image 1: Original Cool Whip

Image 2: Original Cool Whip Nutritional Facts

Image 5: Original Cool Whip Ingredients

Image 2: Low Fat Cool Whip

Image 3: Low Fact Cool Whip Nutritional Facts

Image 6: Low Fact Cool Whip Ingredients

Ingredient lists

1. Ingredients

Original Cool Whip	Low Fat Cool Whip
Water	Water
Sugars (glucose-fructose, corn syrup)	Sugars (corn syrup, glucose-fructose )
22% Hydrogenated coconut & palm kernel oil	16% Hydrogenated coconut & palm kernel oil
Sodium caseinate (from milk)	Modified corn startch
Polysorbate 60	Sodium caseinate (from milk)
Sorbitan monostearate	Artificial & natural flavours
Xanthan gum	Xanthan gum
Artificial & natural flavour	Polysorbate 65
Guar gum	Guar gum
Beta carotene (colour)	Sorbitan monostearate
	Sodium hydroxide
	Polysorbate 60
	Beta carotene (colour)

2. Substitutes & Additives

	Original Cool Whip	Low Fat Cool Whip
Sugar Substitutes	None	None
Fat Substitutes	None	None
Additives	Xanthan gum Guar gum Sorbitan monostearate Polysorbate 60 Artificial & natural flavours Colour (beta carotene)	Xanthan gum Guar gum Sorbitan monostearate Polysorbate 60 Polysorbate 65 Modified corn starch Sodium hydroxide Artificial & natural flavour Colour (beta carotene)

Original Cool Whip

Sugar substitutes: None

Fat substitutes: None

Additives:

• Sodium caseinate (from milk): A food additive derived from the protein in milk, casein. It has a high capacity for water absorption, melting and foaming properties and is used in production of meats, cheeses, whipped topping and ice cream and as an emulsifier.
• Polysorbate 60: As a food additive, it is used as an emulsifier, to help mix phases together and create stable mixture. It is also used as a solubilizer, and stabilizer, which make emulsions more stable.
• Sorbitan monostearate: A food additive that is used as an emulsifier, to stabilize mixtures of different phases. In whipping cream, it improves foam volume.
• Xantham gum: A polysaccharide that is produced by bacterium Xanthomonas campestris. It is used as a thickener in salad dressings, allowing for dressing to stick to salad components. It is also used to thicken sauces and prevent ice crystals in ice cream and as a low-calorie fat substitute, like in this product.
• Guar gum: A polysaccharide that is used in food as a thickener and stabilizer.
• Beta-carotene: Pigment found in vegetables like carrots and sweet potatoes and added to food for red, yellow, or orange colouring.

Low Fat Cool Whip

Sugar substitutes: None

Fat substitutes: None

Additives:

• Modified corn starch: Starch that has been extracted from corn and processed to enhance its ability to maintain texture and structure of food across temperatures. It is used in food products as a thickening agent, emulsifier, and texturizer in a large variety of food products. It also can be used to improve color and shine of a product and increase its shelf-life.
• Sodium caseinate (from milk): A food additive derived from casein, which is the protein in milk. It has a high capacity for water absorption, melting and foaming properties and is used in production of meats, cheeses, whipped topping and ice cream. It is also used as an emulsifier.
• Xantham gum: A polysaccharide that is produced by bacterium Xanthomonas campestris. It is used as a thickener in salad dressings, allowing for dressing to stick to salad components. It is also used to thicken sauces and prevent ice crystals in ice cream and as a low-calorie fat substitute, like in this product.
• Polysorbate 60: As a food additive, it is used as an emulsifier, to help mix phases together and create stable mixture. It is also used as a solubilizer, and stabilizer, which make the emulsions more stable.
• Guar gum: A polysaccharide that is used in food as a thickener and stabilizer.
• Sorbitan monostearate: A food additive that is used as an emulsifier, to stabilize mixtures of different phases. In whipping cream, it improves foam volume.
• Sodium hydroxide: A food additive that functions as an acidity regulator, by increasing the pH and making food more basic. Additionally, it prevents growth of mold and bacteria in food and can act as a preservative. In salty foods, it makes the products crispier.
• Polysorbate 65: Used as an emulsifier, to help stabilize mixtures of different phases, and as a stabilizer, to make emulsions more stable, and as a thickener.
• Beta-carotene: Pigment found in vegetables like carrots and sweet potatoes and added to food for red, yellow, or orange colouring.

4. Compare & Contrast

Similarities:

Both the Original and low fat Cool Whip share several core ingredients, including water, glucose-fructose, hydrogenated coconut and palm kernel oil, sodium caseinate (from milk), xanthan gum, guar gum, sorbitan monostearate, polysorbate 60, artificial and natural flavour, and beta carotene (used for coloring). These ingredients form the base of both products, contributing to sweetness, creaminess, structure, color, and emulsion stability. Both products include a bolded “Contains: Milk” statement on the label, due to the presence of sodium caseinate (a milk-derived ingredient).

Differences:

• The fat content differs significantly: the Original contains 22% hydrogenated coconut and palm kernel oil, while the low fat version has only 16%. This is a prominent difference and directly supports the fat-reduced label claim.
• To compensate for the reduction in fat and preserve desirable texture and stability, low fat Cool Whip includes three additional ingredients not found in the Original:
  • Modified corn starch which adds thickness and structure to the product, especially important when fat is reduced.
  • Polysorbate 65 which acts as an extra emulsifier to help maintain smooth consistency.
  • Sodium hydroxide which regulates pH, supports shelf life, and improves texture.

In contrast, the Original Cool Whip does not contain these added stabilizers because its higher fat content already provides the creaminess and structural stability that the low fat version is trying to replicate.

• There is 2g more Carbohydrates per serving for the low fat Cool Whip in comparision to the original Cool Whip. This is most likely due to modified corn starch being the fourth ingredient listed, i.e it is the fourth most abundant ingredient in terms of weight. Starch is a type of complex carbohydrate (polysaccharides).

Labels

	Cool Whip Original Frozen Whipped Topping & Cool Whip Low Fat Frozen Whipped Topping
Common Name	The products are known as Kraft Cool Whip Original Frozen Whipped Topping and Kraft Cool Whip Low Fat Frozen Whipped Topping
Bilingualism	As a product sold in Canada, the packaging for both the original and low fat alternative have bilingual labels in both English and French
Country of Origin	Both products do not mention the country of origin but show that they are imported from Toronto
Date Markings & Storage Instructions	Both products have a expiry date on the bottom of the container and should be kept frozen until ready to use. Once thawed, they can be stored in the refrigerator for up to two weeks
Name & Principle Place of Business	The manufacturer is The Kraft Heinz Company, which is co-headquartered in Chicago, Illinois, and Pittsburgh, Pennsylvania, in the United States Canada imports the products to Toronto
Legibility & Location	The information is clear to read and the product is available all over Canada
Net Quantity	Both the Original and Low Fat versions are commonly sold in 1L containers, labelled in the front of the container
Nutrition Facts	The nutrition facts table is provided on the packaging for both products, outlining calories, fats (saturated and trans), carbohydrate (sugar), protein, and sodium
Irradiation	Products are not irradiated, so there is no mention in the labelling
List of Ingredients and Allergens	All ingredients in the product are listed in descending order of proportion by weight. There is a bold title that says "Contains: Milk." since both products contain milk-derived ingredients, which are potential allergens
Sweeteners	Both products are sweetened with glucose-fructose labelled in the ingredient list
Food Additives	Both products contain various food additives, including xanthan and guar gums, polysorbate 60, and sorbitan monostearate, to maintain texture and shelf life labelled in the ingredient list
Claim and Statements	The main claim for the Low Fat version, as stated on the Canadian product page, is that it contains "33% less fat than our Original Whipped Topping." Both products are promoted as a versatile topping for a wide variety of desserts, from pies and waffles to hot cocoa and fruit dips. There are no specific diet-related claims beyond the "low fat" statement

The information provided above complies with the regulatory requirements outlined in Lesson 4, as it includes key details such as the list of ingredients, expiry date, storage instructions, and bilingual labelling, ensuring the product meets Canadian food labelling standards.

References

This Food Science resource was created by Course:FNH200.