Course:FNH200/Assignments/2026/Chapmans Vanilla Ice Cream Sandwich
Briefly introduce your food products (Optional)
This assignment compares Chapman’s Vanilla Li’l Sammich with Chapman’s No Sugar Added Vanilla Ice Cream Sandwich. Both products consist of vanilla ice cream between chocolate wafers, but the no-sugar-added version replaces conventional added sugars with Maltitol syrup, Isomalt, sorbitol and Sucralose. The comparison examines how these formulation differences affect the ingredients, functional properties, nutrition information and Canadian food-labelling requirements.
Pictures of Product
Ingredient lists (4 points)
Ingredients
| Chapman's Vanilla Ice Cream Sandwich Ingredients: | Chapman's Vanilla Ice Cream Sandwich No Sugar Ingredients: |
|---|---|
Ice Cream:
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Ice Cream:
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Wafers:
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Wafers
Includes Milk, Wheat, Soy |
Identify fat substitutes, sugar substitutes, and/or additives used, if there is any:
| Fat Substitutes | Sugar Substitutes | Additives | |
| Chapman's Vanilla Ice Cream
Sandwich With Sugar |
None | None |
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| Chapman's Vanilla Ice Cream
Sandwich No Sugar |
None |
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Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
The regular Chapman's Vanilla Ice Cream Sandwich does not contain fat or sugar substitutes. It uses regular sugars (sugar, glucose, dextrose and glucose–fructose) to provide sweetness, contribute to texture, and help control the freezing point so that the ice cream remains soft and easy to bite.
The no-sugar-added version replaces regular sugars with sugar substitutes including Maltitol syrup, Isomalt, sorbitol, and Sucralose. Maltitol syrup, Isomalt, and sorbitol are sugar alcohols that provide sweetness while contributing fewer calories than regular sugar. They also add bulk, improve texture, help retain moisture, and lower the freezing point of the ice cream so it remains smooth rather than becoming too hard. Sucralose is a high-intensity sweetener that provides sweetness with virtually no calories, allowing the product to achieve a sweet taste without adding sugar.
Neither product contains fat substitutes, as both use fresh cream and modified milk ingredients as the primary fat sources. However, both products contain several food additives that improve quality and stability. Mono and diglycerides act as emulsifiers, helping fat and water mix together to create a smoother texture and reduce ice crystal formation. Carob bean gum, cellulose gum, guar gum, and carrageenan are stabilizers and thickeners that increase viscosity, prevent ingredient separation, and improve the creaminess and melting properties of the ice cream. Modified corn starch also contributes to thickness and stability, while soy lecithin functions as an emulsifier in the wafer. In the no-sugar-added product, lactase breaks down lactose into simpler sugars, making the product lactose free without significantly changing its texture or flavour.
The two products rely on similar emulsifiers and stabilizers to maintain texture and quality. The main functional difference is that the no-sugar-added version uses sugar substitutes to replace regular sugar while maintaining sweetness, texture, and product stability.
Compare and contrast the lists of the two products and explain differences
Chapman's Li'l Sammich Vanilla and the No Sugar Added Lactose Free Vanilla Ice Cream Sandwich share many ingredients, including fresh cream, modified milk ingredients, mono- and diglycerides, carob bean gum, cellulose gum, guar gum, carrageenan, vanilla extract, natural flavour, enriched wheat flour, caramel colour, palm oil, corn flour, cocoa, salt, modified corn starch, soy lecithin and baking soda.
Differences:
The main difference is that the no-sugar-added product replaces conventional sugars with Maltitol syrup, Isomalt, sorbitol and Sucralose. It also contains lactase, an enzyme that breaks down lactose, which supports the lactose-free claim.
Sugar substitutes distribution:
- regular ice cream has sugars (sugar, glucose) while no-sugar-added version has Maltitol syrup and Sucralose as sugar substitutes.
- regular wafer has sugars (sugar, dextrose, glucose-fructose) while no-sugar-added has Isomalt, Sorbitol, Sucralose
For an equal-volume comparison, the no-sugar-added product's 120 mL serving can be divided by two and compared with the regular product's 60 mL serving. The regular sandwich provides 90 Calories per 60 mL, while half of the no-sugar-added serving provides approximately 80 Calories per 60 mL. The lower value is consistent with the use of lower-energy sweeteners, although the complete formulation—not one ingredient alone—determines the product's energy content. The no-sugar-added version uses Sucralose (0 Cal/g)[1] , sorbitol (2.6 Cal/g)[2], isomalt (2 Cal/g)[3] and maltitol (2.4 Cal/g)[4], these sugar substitutes have less Calories per gram compared to regular sugar which is 4 Cal/g[5] allowing for the no-sugar-added ice cream sandwich to have less Calories per serving.
Labels (1 points)
Provide detailed description of the information found on the labels
| Package Info | Nutritional Facts + % Daily Value | |
|---|---|---|
| Chapman's Vanilla Ice Cream
Sandwich With Sugar |
|
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| Chapman's Vanilla Ice Cream
Sandwich No Sugar |
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Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04
Based on the labelling information available, both Chapman's Vanilla Ice Cream Sandwich products appear to include the principal elements required under Lesson 04's regulatory framework: a common name, metric net quantity, ingredient and allergen declarations, a Nutrition Facts table, storage directions, and (for at least one product) a business name and address. Both products correctly declare net quantity in metric units on the principal display panel, include required storage instructions ("Keep Frozen"), and display bilingual French/English text consistent with the requirement that mandatory label information appear in both official languages. Allergen statements are properly declared on both labels (nut/egg free, with the No Sugar Added version also noting lactose-free status and a "Contains" statement for milk, wheat, and soy), and both Nutrition Facts tables include all currently required nutrients in the proper format.
Each product also displays the Health Canada Front-of-Package Nutrition Symbol, correctly identifying the regular version as high in saturated fat and sugars and the No Sugar Added version as high in saturated fat, consistent with regulations for foods that meet or exceed the applicable thresholds. The "No Sugar Added" claim is consistent with the ingredient list: the alternative product replaces conventional sugar with maltitol syrup, isomalt, sorbitol, and sucralose, all listed by common name as required for food additives, and correctly omits a PKU warning since none of these are aspartame. Notably, "no sugar added" does not mean sugar-free, since the Nutrition Facts table still shows 2g of sugars and 9g of sugar alcohols per 120mL serving.
One possible gap is that a business name and address is only documented for the No Sugar Added version. Since Lesson 04 requires all prepackaged foods to declare the manufacturer's or importer's name and principal place of business, this should also appear on the regular version's label. If genuinely absent, this would be a non-compliance issue, though it may simply be an omission in how the label was documented rather than an actual missing element on the physical package. Overall, the available information suggests both products substantially comply with Lesson 04's regulatory labelling requirements, though a definitive compliance determination would require inspecting the full packaging at higher resolution, including exact bilingual presentation, ingredient order, and type size.
Personal Choice (5 points)
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion
References
- ↑ Dumitrescu, Silvia (June 14, 2022). "What Is Sucralose?". IFIC.
- ↑ "Sorbitol". Calorie Control Council.
- ↑ "Isomalt". Calorie Control Council.
- ↑ "Maltitol". Calorie Control Council.
- ↑ "Nutritional Value". Canadian Sugar Institute.
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This Food Science resource was created by Course:FNH200. |