Course:FNH200/Assignments/2025/Reddi-Wip - Regular vs. Fat Free

Briefly introduce your food products (Optional)

Select a food available in Canada and one of its 'low fat', 'zero sugar', etc. alternative. Your options are unlimited: ice cream, cookies, beverage, and of course the wide and wild range of flavours, too. The two products that you are comparing should be similar, with one of them an alternative version of the other.

Post pictures (Mandatory)

Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatory, if you don't show it, the TA's can't mark the rest.

Instructions on how to add photos and images to UBC Wiki can be found here: https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures

Ingredient lists (4 points)

1. Type out the lists of ingredients

Ingredients

Regular Whipped Cream	Fat-Free Whipped Cream
Cream	Milk*
Water	Water
Sugar	Cream*
Corn Syrup	Sugar
Nonfat Milk	Nonfat Milk
Tapioca Maltodextrin	Maltodextrin
Mono- and Diglycerides	Cellulose Gel
Carrageenan	Mono- and Diglycerides
Natural Flavor	Cellulose Gum
Nitrous Oxide (propellant)	Polysorbate 80
	Carrageenan
	Natural Flavor
	Nitrous Oxide (propellant)

*ADDS A TRIVIAL AMOUNT OF FAT.(on website's smart label)

2. Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
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

3. Roles of Substitutes & Additives

Regular Whipped Cream

Sugar substitutes: None

Fat substitutes:

• Tapioca Maltodextrin

Additives:

• Mono- and Diglycerides
• Carrageenan
• Nitrous Oxide

Fat-Free Whipped Cream

Sugar substitutes: None

Fat substitutes:

• Maltodextrin

Additives:

• Cellulose Gel
• Mono- and Diglycerides

• Cellulose Gum
• Polysorbate 80
• Carrageenan

• Nitrous Oxide

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.

	Reddi-wip Original & Reddi-wip Fat Free
Common Name
Biligualism
Country of Origin
Date Marketings &Storage Instructions
Name & PrinciplePlace of Business
Legibility & Location
Net Quantity
Nutrition Facts
Irradiation
List of Ingredients and Allergens
Sweeteners
Food Additives
Claim and Statements

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.