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Course:FNH200/Projects/2026/Endangered Foods - Beluga Whale

2026-08-13T23:57:25Z

AkashaSage:

== Introduction and History ==
Beluga whale (''Delphinapterus leucas'') is a marine mammal found in Arctic waters. In Canada, beluga populations are found across several Arctic regions, including Hudson Bay, James Bay, and Ungava Bay<ref name=":2">{{Cite journal|last=Little|first=Mathew|last2=Winters|first2=Nicole|last3=Achouba|first3=Adel|last4=Magesky|first4=Adriano|last5=Ayotte|first5=Pierre|last6=Palliser|first6=Tommy|last7=Naylor|first7=Angus|last8=Jararuse|first8=Willie|last9=Lemire|first9=Melanie|date=October 2022|title=Weaving together Inuit knowledge and western science: a mixed-methods case study of qilalugaq (beluga whale) in Quaqtaq, Nunavik|url=https://www.sciencedirect.com/org/science/article/pii/S2368746023000200|journal=Arctic Science|volume=9|pages=616-634|via=Elsevier Science Direct}}</ref>. Known as ''qilalugaq'' in Inuktitut <ref>SIKU. (n.d.). ''Qilalugaq • Beluga Whale''. SIKU Wildlife. [https://siku.org/wildlife/9?utm_source=chatgpt.com https://siku.org/wildlife/9]. Retrieved August 13, 2026.</ref>, beluga has long been an important traditional food for Inuit communities across the Canadian Arctic, providing an important source of nutrition while also holding cultural significance.
[[File:Beluga oceanografic.jpg|thumb|Beluga whale or ''Delphinapterus leucas'']]
For generations, Inuit communities have harvested beluga as part of their traditional food systems. The relationship between Inuit communities and beluga has developed alongside knowledge of the Arctic environment, seasonal changes, and the use of different parts of the beluga<ref name=":2" />. Today, beluga remains a traditional food in many Inuit communities, while changes in the environment and beluga populations have created new considerations surrounding its continued use.

Beluga provides an example of the relationship between food, people, and the environment. This article examines beluga through its nutritional value, cultural significance, food safety, hunting and preparation practices, and the conservation and preservation of the species alongside the food traditions.

== Cultural Significance ==
Beluga whales are culturally significant to many Indigenous peoples across the Arctic, including communities in the Canadian Arctic, Greenland, and Alaska <ref name=":0">{{Cite journal|last=Tyrell|first=Martina|date=2007|title=Sentient Beings and Wildlife Resources: Inuit, Beluga Whales, and Management Regimes in the Canadian Arctic|url=https://nmrwb.ca/wp-content/uploads/2019/12/Tyrrell-2007-Sentient-beings-and-wildlife-resources-Inuit-beluga-whales-and-management-regimes-in-the-Canadian-Arctic.pdf|journal=Human Ecology|volume=35|pages=575-586|via=JSTOR}}</ref>. For many Inuit communities, beluga hunting has historically provided an important food source and role in contributing to food security for communities<ref name=":1">{{Cite journal|last=Breton-Honeywell|first=Kaitlin|last2=Huntington|first2=Henry P|last3=Basterfield|first3=Mark|last4=Campbell|first4=Kiyo|last5=Dicker|first5=Jason|last6=Gray|first6=Tom|last7=Jakobsen|first7=Alfred E.R.|last8=Jean-Gagnon|first8=Frankie|last9=Lee|first9=David|date=2021|title=Beluga whale stewardship and collaborative research practices among Indigenous peoples in the Arctic|url=https://polarresearch.net/index.php/polar/article/view/5522/14092|journal=Polar Research|volume=40}}</ref>. Harvested whales are typically shared among community members ensuring food for each family<ref name=":1" />. [[File:Maktaaq 2 2002-08-10.jpg|thumb|Inuit elders eating maktaaq, the outer skin and blubber of beluga]]Inuit hunters have developed rich knowledge of beluga behaviours becoming critical for safe and successful hunting<ref name=":0" />. For Inuit, belugas are more than a source of food, instead seen as sentient beings where proper relationships must be maintained so whales return each year making themselves available to hunters<ref name=":0" />. Although Inuit hunters have adopted modern tools, traditional tools such as harpoons are used to secure a struck whale and reduce the likelihood of lost whales<ref name=":1" />. A harvest beluga can provide a substantial quantity of food, with one providing an estimated 335kg of edible parts <ref>{{Cite journal|last=Kenny|first=Tiff-Annie|last2=Chan|first2=Hing Man|date=2017|title=Estimating Wildlife Harvest Based on Reported Consumption by Inuit in the Canadian Arctic|url=https://www.jstor.org/stable/pdf/26379719.pdf?refreqid=fastly-default%3A488cb47915645313017a38ee76d1468b&ab_segments=&initiator=&acceptTC=1|journal=Arctic|volume=70|pages=1-12|via=JSTOR}}</ref>.

The skin and attached layer of blubber in whales is a traditional delicacy in the Arctic and an integral part of culture, which is called ''Maktaaq'' in Inuktitut<ref name=":0" />. The hunting of beluga whales extends beyond subsistence alone. Beluga hunting also supports intergenerational transmission of knowledge about hunting and processing, helping maintain Inuit cultural traditions and relationships with belugas and the environment. <ref name=":2" />.

== Nutritional Value ==

A large beluga provides a significant amount of food, up to nearly 20,000g of meat, 50,000g of maktaaq, and 30,000, and 250L of oil<ref>{{Cite web|title=Nutritional Food Fact Sheet Series, Beluga|url=https://www.hss.gov.nt.ca/en/services/nutritional-food-fact-sheet-series/beluga|url-status=live|access-date=August 13, 2026|website=Government of Northwest Territories, Health and Social Services}}</ref>. The photo below provides a brief overview of the nutritional value of various beluga whale products.
[[File:Screenshot 2026-08-13 at 16-44-55 traditional-food-fact-sheets.pdf.png|none|thumb|855x855px]]

Beluga whale meat in particular provides an excellent source of protein and iron. Beluga whale oil is primarily made up of monounsaturated fatty acids. A 15ml serving (equivalent to 13.8g) contains 2g of saturated fatty acids, 7.48g of monounsaturated fatty acids, and 1.49g of polyunsaturated fatty acids<ref>{{Cite web|title=Compare nutritional values|url=https://www.nutritionvalue.org/comparefoods.php?foods=169797%252A100%2Bg%2C169795%252A100%2Bg%2C168980%252A100%2Bg%2C168979%252A100%2Bg%2C169796%252A100%2Bg%2C168981%252A15%2Bml%2B%253D%2B13.80%2Bg|url-status=live|access-date=August 13, 2026|website=Nutrition Value}}</ref>. The table below provides a more specific comparison of the nutritional content of some beluga whale products. All the values below were retrieved from the website [https://www.nutritionvalue.org/ Nutrition Value], the comparison table is available [https://www.nutritionvalue.org/comparefoods.php?foods=169797%252A100%2Bg%2C169795%252A100%2Bg%2C168980%252A100%2Bg%2C168979%252A100%2Bg%2C169796%252A100%2Bg%2C168981%252A15%2Bml%2B%253D%2B13.80%2Bg here] .
{| class="wikitable"
|'''Nutrient'''
|'''Raw Meat'''
|'''Dried Meat'''
|'''Raw Liver'''
|'''Raw Flipper'''
|'''Eyes'''
|'''Oil'''
|-
|'''Quantity'''
|100g
|100g
|100g
|100g
|100g
|15ml
|-
|'''Calories'''
|111
|327
|117
|271
|291
|124.2
|-
|'''Proteins'''
|26.50g
|69.86g
|18.40g
|19g
|19.60g
|0g
|-
|'''Carbohydrates'''
|0g
|0g
|2g
|0g
|0g
|0g
|-
|'''Fats'''
|0.50g
|5.34g
|3.90g
|21.70g
|23.30g
|13.80g
|-
|'''Cholesterol'''
|80mg
|122mg
|
|
|
|
|-
|'''Vitamins'''
|
|
|
|
|
|
|-
|Vitamin A
|102mcg
|
|
|279mcg
|561mcg
|95mcg
|-
|Thiamin
|0.01mg
|0.04mg
|
|
|
|0mg
|-
|Riboflavin
|0.18mg
|0.52mg
|
|
|
|0mg
|-
|Niacin
|5.39mg
|15.20mg
|
|
|
|0mg
|-
|Pantothenic Acid
|0.59mg
|1.68mg
|
|
|
|
|-
|Vitamin B6
|0.05mg
|0.13mg
|
|
|
|
|-
|Vitamin B12
|2.59mcg
|7.31mcg
|
|
|
|0mcg
|-
|Folate
|4mcg
|10mcg
|
|
|
|
|-
|Vitamin D
|
|
|
|
|
|0.79mcg
|-
|Vitamin E
|
|0.27mg
|
|
|
|1.14mg
|-
|Vitamin K
|0mcg
|1.30mcg
|
|
|
|0.30mcg
|-
|Betaine
|13.80mg
|23.80mg
|
|
|
|
|-
|Choline
|35.10mg
|131.70mg
|
|
|
|
|-
|'''Minerals'''
|
|
|
|
|
|
|-
|Calcium
|7mg
|22mg
|11mg
|11mg
|
|0mg
|-
|Copper
|0.11mg
|0.32mg
|
|
|
|0mg
|-
|Iron
|25.90mg
|72.35mg
|
|2.80mg
|
|0mg
|-
|Magnesium
|22mg
|63mg
|
|
|
|0mg
|-
|Manganese
|0.05mg
|0.13mg
|
|
|
|0mg
|-
|Phosphorus
|239mg
|549mg
|230mg
|153mg
|187mg
|0mg
|-
|Potassium
|283mg
|800mg
|
|
|
|0mg
|-
|Selenium
|36.50mcg
|103mcg
|
|
|
|0.41mcg
|-
|Sodium
|78mg
|220mg
|
|
|
|0mg
|-
|Zinc
|2.76mg
|7.80mg
|
|
|
|0mg
|}

== Food Safety ==
Food safety is important when preparing and storing beluga whale. One of the main concerns is food-borne botulism, a serious illness caused by toxins produced by Clostridium botulinum. Traditionally prepared whale and other marine mammal meat can become a source of botulism if it is not prepared or stored properly<ref>{{Cite web|date=2021-03-15|title=Causes of botulism|url=https://www.canada.ca/en/public-health/services/diseases/botulism/causes.html|url-status=live|access-date=2026-08-13|website=Government of Canada}}</ref>.

The risk is especially important when beluga meat is aged. C. botulinum can grow in warm and moist environments with little or no oxygen. The Government of Northwest Territories recommends aging beluga in a very cool place and using containers that allow air to enter. If beluga is aged in oil, the meat should also be stirred regularly so that it can contact the air<ref>{{Cite web|title=Beluga|url=https://www.hss.gov.nt.ca/en/services/nutritional-food-fact-sheet-series/beluga|url-status=live|access-date=2026-08-13|website=Health and Social Services, Government of Northwest Territories}}</ref>. Botulism is difficult to detect because contaminated food may not show clear changes in color, smell, or taste<ref>{{Cite web|date=2011-04-12|title=Home canning and bottling of seafood|url=https://www.canada.ca/en/health-canada/services/meat-poultry-fish-seafood-safety/home-canning-bottling-seafood.html|url-status=live|access-date=2026-08-13|website=Government of Canada}}</ref>.

Another food safety concern is environmental contaminants. Beluga can contain mercury and other pollutants that enter Arctic marine food webs. Research has found mercury in beluga liver, kidney, muscle, and mukluk, with the amount varying between body parts, locations, and individual whales<ref>{{Cite journal|last=Lockhart|first=W. L.|date=2005-12-01|title=Concentrations of mercury in tissues of beluga whales (Delphinapterus leucas) from several communities in the Canadian Arctic from 1981 to 2002|url=https://doi.org/10.1016/j.scitotenv.2005.01.050|journal=Science of the Total Environment|volume=351–352|pages=391–412}}</ref>. Food preparation may also affect the levels of some nutrients and contaminants in beluga products<ref>{{Cite journal|last=Binnington|first=Matthew J.|date=2017-07-19|title=Effects of preparation on nutrient and environmental contaminant levels in Arctic beluga whale (Delphinapterus leucas) traditional foods|url=https://doi.org/10.1039/C7EM00167C|journal=Environmental Science: Processes & Impacts|volume=19|pages=1000-1015}}</ref>.

Although these risks are important, beluga is also a valuable traditional food and source of nutrients. Therefore, safe preparation, proper storage, contaminant monitoring, and local health advice are importang of reducing food safety risks while maintaining the nutritional and cultural value of beluga.

== Conservation Challenges ==

=== Habitat ===
[[File:St. Lawrence beluga and calf.jpg|thumb|St. Lawrence beluga and calf]]
Beluga whales are found mostly in the Arctic Ocean and the sub-Arctic waters, around the coast of Canada, Alaska, Russia, and Greenland<ref>{{Cite journal|last=Hobbs|first=R.|last2=et. al|date=2019|title=Global Review of the Conservation Status of Monodontid Stocks|url=https://spo.nmfs.noaa.gov/content/mfr/global-review-conservation-status-monodontid-stocks|journal=NOAA|doi=https://doi.org/10.7755/MFR.81.3-4.1}}</ref>. During the warm summer months, they often travel southward into rivers, being found as south as the St. Lawrence Estuary.

=== Conservation Status ===
In 2017, the International Union for Conservation of Nature (IUCN) classified the beluga whale as a species of least concern (LC) in their Red List of Threatened Species, citing the abundance of subpopulations (21 in total) and an estimated worldwide population of over 200,000 as factors for their decision<ref>{{Cite web|last=Lowry|first=L.|last2=Reeves|first2=R.|last3=Laidre|first3=K.|year=2017|title=Delphinapterus leucas|url=https://www.iucnredlist.org/species/6335/50352346|url-status=live|access-date=13 August 2026|website=IUCN Red List of Threatened Species|doi=10.2305/IUCN.UK.2017-3.RLTS.T6335A50352346.en}}</ref>.

However, according to the Species at Risk Act of Canada<ref>{{Cite web|title=Species at Risk Act|url=https://laws.justice.gc.ca/eng/acts/S-15.3/|url-status=live|publisher=Government of Canada}}</ref>, 4 subpopulations of beluga whales inhabiting Canadian territorial waters are classified as either endangered, threatened, or are being considered for classification<ref>{{Cite web|title=Species at Risk Act Directory: Beluga Whale|url=https://species-registry.canada.ca/index-en.html#/species?cosewicStatusId=THREATENED,ENDANGERED&sortBy=commonNameSort&sortDirection=asc&pageSize=10&keywords=beluga|url-status=live|access-date=13 August 2026|publisher=Government of Canada}}</ref>. These include the Cumberland Sound population, Eastern Hudson Bay population, St. Lawrence Estuary population, and the Ungava Bay population, with the Ungava Bay population considered most at risk with a population of around 32 individuals<ref>{{Cite web|date=2017|title=Report of the NAMMCO Global Review of Monodontids|url=https://nammco.no/wp-content/uploads/2018/05/report-global-review-of-monodontids-nammco-2018_after-erratum-060518_with-appendices_2.pdf|url-status=live|access-date=13 August 2026|publisher=NAMMCO}}</ref>.

In addition, according to the Committee on the Status of Endangered Wildlife in Canada (COSEWIC), an independent committee of wildlife experts that studies endangered animals, the Ungava Bay population of beluga whales might be extinct, with 3 other populations considered endangered, threatened, or of special concern due to unsustainable whaling and hunting<ref>{{Cite journal|date=November 2020|title=COSEWIC wildlife species assessments|url=https://www.cosewic.ca/images/cosewic/pdf/2020-wildlife-species-assessments-detailed-november-en.pdf|journal=COSEWIC}}</ref>.

These findings highlight that while the global population of beluga whales might not be at risk of extinction, certain populations in Canada, especially those living close to human settlements, are endangered, which could make it increasingly difficult for many Inuit people to find beluga whales to hunt, especially in a sustainable manner. This threatens the perseverance of this culturally significant food, risking the loss of this important tradition as well as intergenerational hunting and preparation practices.

== Hunting, Processing, & Cooking ==

=== Hunting ===
Beluga whales migrate in a predictable seasonal pattern, the hunting of beluga whales coincides with this and occurs during the spring and the fall <ref name=":2" />. Although many hunters prefer the taste of the smaller belugas they often decide on the larger whales due to the larger yield of food <ref name=":2" />. Hunters tend to avoid whales with injuries, signs of disease, pregnant whales, and whales traveling with calves <ref name=":2" />. Some equipment hunters use includes, canoes, a harpoon attached to a float, ropes, retrieving hooks, and various types of rifles <ref name=":2" />. The hunters often use methods of hunting that reduce the amount of injured and lost whales in order to be as humane as possible <ref name=":2" />. The hunters attempt to kill the beluga with one shot after it surfaces, aiming for the brain or upper spinal column <ref name=":2" />. The way a hunter would go about taking this shot changes with the season, in the spring the belugas float after being shot, and in the fall the hunters must time their shot after the beluga takes a breath so it does not sink <ref name=":2" />. After being hunted the beluga is tied to the canoe and brought back to shore <ref name=":2" />

=== Processing ===
After the beluga has been hunted and brought to shore it can be butchered <ref name=":2" />. Many avoid butchering on the sand, because the sand can cause grittiness and contaminate the food <ref name=":2" />. The butchering process is one based in traditional knowledge that has been passed down, without the use of power tools <ref name=":2" />. The first step is to remove the mattaaq, which is the skin of the beluga and the attached fat layer underneath, as well as the blubber at the same time <ref name=":2" />. The mattaaq and the blubber are cut into vertical strips <ref name=":2" />. The meat, intestines, tail, pectoral fins and spine are removed next <ref name=":2" />. If possible the hunters may give the remains to others who own sled dogs, and if the beluga is in a remote location they may leave the carcass on the shore <ref name=":2" />.

=== Mattaaq ===
Mattaaq refers to the skin and attached fat layer of the beluga whale <ref name=":2" />. It can be consumed raw, boiled, frozen, or aged <ref name=":2" />.

=== Nikku ===
Nikku refers to air dried beluga meat <ref name=":2" />. Many often drain the blood from the meat over one to two days and slice the meat into thin strips before seasoning the strips and hanging it on a rack to dry outdoors <ref name=":2" />. After drying, nikku is often stored frozen to prevent spoilage <ref name=":2" />.

=== Misaraq & Igunaq ===
Misaraq refers to aged blubber and igunaq refers to aged flippers and fluke <ref name=":2" />. Both misaraq and igunaq are prepared using similar methods and are often prepared together during the spring <ref name=":2" />. In order to prepare misaraq the blubber is first cut into cubes before being placed into a food safe container or a bucket lined with plastic <ref name=":2" />. The container would then be placed somewhere with a stable temperature and no exposure to sunlight <ref name=":2" />. The container should not have an airtight lid to allow for aerobic fermentation, but should be covered to prevent contamination <ref name=":2" />. The time the blubber is left to ferment is up to hunters discretion and is often dependent on the weather and personal preference <ref name=":2" />. The blubber will become liquified in this process and the resulting mattaaq will be used as a dipping sauce <ref name=":2" />. After boiling the tissue/meat from the beluga, the hunters allow for the meat to cool before adding it to the container or bucket holding the blubber, where both the misaraq and ignaq will be fermented over several weeks <ref name=":2" />. The igunaq is removed from the misaraq and they are often eaten separately <ref name=":2" />.De

=== Intestines ===
The intestines of the belugas are often consumed dried or as sausages <ref name=":2" />. After cooking the intestines they are hung outside to dry during the spring, or inside during the fall <ref name=":2" />. The sausages are prepared after the hunters cut them, clean them with salt water, and turn them inside out <ref name=":2" />. The hunters then add small pieces of mattaaq into the intestines and each end is tied with string. The sausages can be boiled, smoked, dried or frozen <ref name=":2" />. This is a new way of preparing the beluga meat, not based in tradition but inspired by imported sausage from grocery stores <ref name=":2" />.

== Potential Exam Question ==
How is beluga whale traditionally prepared or eaten in Inuit communities? Check all that apply.

# Eaten raw
# Boiled
# Fermented/aged
# Made into sausage
# Dried
# Deep Fried
# Frozen

Answer key: Correct answers: A,B,C,E,G

=== Question ===
How is beluga whale traditionally prepared or eaten in Inuit communities? Check all that apply.

A. Eaten raw

B. Boiled

C. Fermented/aged in a sealed container

D. Made into sausage

E. Dried

F. Deep Fried

G. Frozen

F. Fermented/aged in a non-airtight container

=== Correct answers: ===
A,B,C,E,G

=== Justification: ===
We think this question should be included in the final exam as it highlights the cultural importance of beluga whales to certain cultures, such as Inuit. It also helps students learn about traditional food practices and preparations, which not many may know about. Many of the ways the Inuit people prepared beluga based in traditional knowledge adheres to many food science concepts including preservation and storage. The inclusion of answers C. And F. showcases one’s understanding about fermentation, and the need for airflow to encourage aerobic fermentation while reducing the risk of clostridium botulinum.

== Conclusion ==
The use of beluga as a traditional food reflects the close relationship between Inuit communities and the Arctic environment. Its nutritional value and cultural significance have made it an important part of Inuit food systems. At the same time, food safety concerns, particularly those related to preservation and contaminants, must be considered when consuming beluga. Conservation challenges further complicate the future of this food, as the status and endangerment of certain populations in Canada can affect continued access to beluga for Inuit communities. Together, these aspects show the complexity of beluga as a traditional food and the many factors that influence its continued consumption, even as some populations face serious conservation concerns.

== References ==
<references />

File:Screenshot 2026-08-13 at 16-44-55 traditional-food-fact-sheets.pdf.png

2026-08-13T23:48:32Z

AkashaSage: Uploaded a work by Government of Northwest Territories from https://www.hss.gov.nt.ca/sites/hss/files/traditional-food-fact-sheets.pdf#page=3 with UploadWizard

=={{int:filedesc}}==
{{Information
|description={{en|1=Overview and nutritional values of various beluga whale food products.}}
|date=2017-04-01
|source=https://www.hss.gov.nt.ca/sites/hss/files/traditional-food-fact-sheets.pdf#page=3
|author=Government of Northwest Territories
|permission=
|other versions=
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=={{int:license-header}}==
{{cr-cdn-gov}}

Course:FNH200/Projects/2026/Endangered Foods - Beluga Whale

2026-08-13T23:42:48Z

AkashaSage:

== Introduction and History ==
Beluga whale (''Delphinapterus leucas'') is a marine mammal found in Arctic waters. In Canada, beluga populations are found across several Arctic regions, including Hudson Bay, James Bay, and Ungava Bay<ref name=":2">{{Cite journal|last=Little|first=Mathew|last2=Winters|first2=Nicole|last3=Achouba|first3=Adel|last4=Magesky|first4=Adriano|last5=Ayotte|first5=Pierre|last6=Palliser|first6=Tommy|last7=Naylor|first7=Angus|last8=Jararuse|first8=Willie|last9=Lemire|first9=Melanie|date=October 2022|title=Weaving together Inuit knowledge and western science: a mixed-methods case study of qilalugaq (beluga whale) in Quaqtaq, Nunavik|url=https://www.sciencedirect.com/org/science/article/pii/S2368746023000200|journal=Arctic Science|volume=9|pages=616-634|via=Elsevier Science Direct}}</ref>. Known as ''qilalugaq'' in Inuktitut <ref>SIKU. (n.d.). ''Qilalugaq • Beluga Whale''. SIKU Wildlife. [https://siku.org/wildlife/9?utm_source=chatgpt.com https://siku.org/wildlife/9]. Retrieved August 13, 2026.</ref>, beluga has long been an important traditional food for Inuit communities across the Canadian Arctic, providing an important source of nutrition while also holding cultural significance.
[[File:Beluga oceanografic.jpg|thumb|Beluga whale or ''Delphinapterus leucas'']]
For generations, Inuit communities have harvested beluga as part of their traditional food systems. The relationship between Inuit communities and beluga has developed alongside knowledge of the Arctic environment, seasonal changes, and the use of different parts of the beluga<ref name=":2" />. Today, beluga remains a traditional food in many Inuit communities, while changes in the environment and beluga populations have created new considerations surrounding its continued use.

Beluga provides an example of the relationship between food, people, and the environment. This article examines beluga through its nutritional value, cultural significance, food safety, hunting and preparation practices, and the conservation and preservation of the species alongside the food traditions.

== Cultural Significance ==
Beluga whales are culturally significant to many Indigenous peoples across the Arctic, including communities in the Canadian Arctic, Greenland, and Alaska <ref name=":0">{{Cite journal|last=Tyrell|first=Martina|date=2007|title=Sentient Beings and Wildlife Resources: Inuit, Beluga Whales, and Management Regimes in the Canadian Arctic|url=https://nmrwb.ca/wp-content/uploads/2019/12/Tyrrell-2007-Sentient-beings-and-wildlife-resources-Inuit-beluga-whales-and-management-regimes-in-the-Canadian-Arctic.pdf|journal=Human Ecology|volume=35|pages=575-586|via=JSTOR}}</ref>. For many Inuit communities, beluga hunting has historically provided an important food source and role in contributing to food security for communities<ref name=":1">{{Cite journal|last=Breton-Honeywell|first=Kaitlin|last2=Huntington|first2=Henry P|last3=Basterfield|first3=Mark|last4=Campbell|first4=Kiyo|last5=Dicker|first5=Jason|last6=Gray|first6=Tom|last7=Jakobsen|first7=Alfred E.R.|last8=Jean-Gagnon|first8=Frankie|last9=Lee|first9=David|date=2021|title=Beluga whale stewardship and collaborative research practices among Indigenous peoples in the Arctic|url=https://polarresearch.net/index.php/polar/article/view/5522/14092|journal=Polar Research|volume=40}}</ref>. Harvested whales are typically shared among community members ensuring food for each family<ref name=":1" />. [[File:Maktaaq 2 2002-08-10.jpg|thumb|Inuit elders eating maktaaq, the outer skin and blubber of beluga]]Inuit hunters have developed rich knowledge of beluga behaviours becoming critical for safe and successful hunting<ref name=":0" />. For Inuit, belugas are more than a source of food, instead seen as sentient beings where proper relationships must be maintained so whales return each year making themselves available to hunters<ref name=":0" />. Although Inuit hunters have adopted modern tools, traditional tools such as harpoons are used to secure a struck whale and reduce the likelihood of lost whales<ref name=":1" />. A harvest beluga can provide a substantial quantity of food, with one providing an estimated 335kg of edible parts <ref>{{Cite journal|last=Kenny|first=Tiff-Annie|last2=Chan|first2=Hing Man|date=2017|title=Estimating Wildlife Harvest Based on Reported Consumption by Inuit in the Canadian Arctic|url=https://www.jstor.org/stable/pdf/26379719.pdf?refreqid=fastly-default%3A488cb47915645313017a38ee76d1468b&ab_segments=&initiator=&acceptTC=1|journal=Arctic|volume=70|pages=1-12|via=JSTOR}}</ref>.

The skin and attached layer of blubber in whales is a traditional delicacy in the Arctic and an integral part of culture, which is called ''Maktaaq'' in Inuktitut<ref name=":0" />. The hunting of beluga whales extends beyond subsistence alone. Beluga hunting also supports intergenerational transmission of knowledge about hunting and processing, helping maintain Inuit cultural traditions and relationships with belugas and the environment. <ref name=":2" />.

== Nutritional Value ==

A large beluga provides a significant amount of food, up to nearly 20,000g of meat, 50,000g of maktaaq, and 30,000, and 250L of oil<ref>{{Cite web|title=Nutritional Food Fact Sheet Series, Beluga|url=https://www.hss.gov.nt.ca/en/services/nutritional-food-fact-sheet-series/beluga|url-status=live|access-date=August 13, 2026|website=Government of Northwest Territories, Health and Social Services}}</ref>. The photo below provides a brief overview of the nutritional value of various beluga whale products.

== Food Safety ==
Food safety is important when preparing and storing beluga whale. One of the main concerns is food-borne botulism, a serious illness caused by toxins produced by Clostridium botulinum. Traditionally prepared whale and other marine mammal meat can become a source of botulism if it is not prepared or stored properly<ref>{{Cite web|date=2021-03-15|title=Causes of botulism|url=https://www.canada.ca/en/public-health/services/diseases/botulism/causes.html|url-status=live|access-date=2026-08-13|website=Government of Canada}}</ref>.

The risk is especially important when beluga meat is aged. C. botulinum can grow in warm and moist environments with little or no oxygen. The Government of Northwest Territories recommends aging beluga in a very cool place and using containers that allow air to enter. If beluga is aged in oil, the meat should also be stirred regularly so that it can contact the air<ref>{{Cite web|title=Beluga|url=https://www.hss.gov.nt.ca/en/services/nutritional-food-fact-sheet-series/beluga|url-status=live|access-date=2026-08-13|website=Health and Social Services, Government of Northwest Territories}}</ref>. Botulism is difficult to detect because contaminated food may not show clear changes in color, smell, or taste<ref>{{Cite web|date=2011-04-12|title=Home canning and bottling of seafood|url=https://www.canada.ca/en/health-canada/services/meat-poultry-fish-seafood-safety/home-canning-bottling-seafood.html|url-status=live|access-date=2026-08-13|website=Government of Canada}}</ref>.

Another food safety concern is environmental contaminants. Beluga can contain mercury and other pollutants that enter Arctic marine food webs. Research has found mercury in beluga liver, kidney, muscle, and mukluk, with the amount varying between body parts, locations, and individual whales<ref>{{Cite journal|last=Lockhart|first=W. L.|date=2005-12-01|title=Concentrations of mercury in tissues of beluga whales (Delphinapterus leucas) from several communities in the Canadian Arctic from 1981 to 2002|url=https://doi.org/10.1016/j.scitotenv.2005.01.050|journal=Science of the Total Environment|volume=351–352|pages=391–412}}</ref>. Food preparation may also affect the levels of some nutrients and contaminants in beluga products<ref>{{Cite journal|last=Binnington|first=Matthew J.|date=2017-07-19|title=Effects of preparation on nutrient and environmental contaminant levels in Arctic beluga whale (Delphinapterus leucas) traditional foods|url=https://doi.org/10.1039/C7EM00167C|journal=Environmental Science: Processes & Impacts|volume=19|pages=1000-1015}}</ref>.

Although these risks are important, beluga is also a valuable traditional food and source of nutrients. Therefore, safe preparation, proper storage, contaminant monitoring, and local health advice are importang of reducing food safety risks while maintaining the nutritional and cultural value of beluga.

== Conservation Challenges ==

=== Habitat ===
[[File:St. Lawrence beluga and calf.jpg|thumb|St. Lawrence beluga and calf]]
Beluga whales are found mostly in the Arctic Ocean and the sub-Arctic waters, around the coast of Canada, Alaska, Russia, and Greenland<ref>{{Cite journal|last=Hobbs|first=R.|last2=et. al|date=2019|title=Global Review of the Conservation Status of Monodontid Stocks|url=https://spo.nmfs.noaa.gov/content/mfr/global-review-conservation-status-monodontid-stocks|journal=NOAA|doi=https://doi.org/10.7755/MFR.81.3-4.1}}</ref>. During the warm summer months, they often travel southward into rivers, being found as south as the St. Lawrence Estuary.

=== Conservation Status ===
In 2017, the International Union for Conservation of Nature (IUCN) classified the beluga whale as a species of least concern (LC) in their Red List of Threatened Species, citing the abundance of subpopulations (21 in total) and an estimated worldwide population of over 200,000 as factors for their decision<ref>{{Cite web|last=Lowry|first=L.|last2=Reeves|first2=R.|last3=Laidre|first3=K.|year=2017|title=Delphinapterus leucas|url=https://www.iucnredlist.org/species/6335/50352346|url-status=live|access-date=13 August 2026|website=IUCN Red List of Threatened Species|doi=10.2305/IUCN.UK.2017-3.RLTS.T6335A50352346.en}}</ref>.

However, according to the Species at Risk Act of Canada<ref>{{Cite web|title=Species at Risk Act|url=https://laws.justice.gc.ca/eng/acts/S-15.3/|url-status=live|publisher=Government of Canada}}</ref>, 4 subpopulations of beluga whales inhabiting Canadian territorial waters are classified as either endangered, threatened, or are being considered for classification<ref>{{Cite web|title=Species at Risk Act Directory: Beluga Whale|url=https://species-registry.canada.ca/index-en.html#/species?cosewicStatusId=THREATENED,ENDANGERED&sortBy=commonNameSort&sortDirection=asc&pageSize=10&keywords=beluga|url-status=live|access-date=13 August 2026|publisher=Government of Canada}}</ref>. These include the Cumberland Sound population, Eastern Hudson Bay population, St. Lawrence Estuary population, and the Ungava Bay population, with the Ungava Bay population considered most at risk with a population of around 32 individuals<ref>{{Cite web|date=2017|title=Report of the NAMMCO Global Review of Monodontids|url=https://nammco.no/wp-content/uploads/2018/05/report-global-review-of-monodontids-nammco-2018_after-erratum-060518_with-appendices_2.pdf|url-status=live|access-date=13 August 2026|publisher=NAMMCO}}</ref>.

In addition, according to the Committee on the Status of Endangered Wildlife in Canada (COSEWIC), an independent committee of wildlife experts that studies endangered animals, the Ungava Bay population of beluga whales might be extinct, with 3 other populations considered endangered, threatened, or of special concern due to unsustainable whaling and hunting<ref>{{Cite journal|date=November 2020|title=COSEWIC wildlife species assessments|url=https://www.cosewic.ca/images/cosewic/pdf/2020-wildlife-species-assessments-detailed-november-en.pdf|journal=COSEWIC}}</ref>.

These findings highlight that while the global population of beluga whales might not be at risk of extinction, certain populations in Canada, especially those living close to human settlements, are endangered, which could make it increasingly difficult for many Inuit people to find beluga whales to hunt, especially in a sustainable manner. This threatens the perseverance of this culturally significant food, risking the loss of this important tradition as well as intergenerational hunting and preparation practices.

== Hunting, Processing, & Cooking ==

=== Hunting ===
Beluga whales migrate in a predictable seasonal pattern, the hunting of beluga whales coincides with this and occurs during the spring and the fall <ref name=":2" />. Although many hunters prefer the taste of the smaller belugas they often decide on the larger whales due to the larger yield of food <ref name=":2" />. Hunters tend to avoid whales with injuries, signs of disease, pregnant whales, and whales traveling with calves <ref name=":2" />. Some equipment hunters use includes, canoes, a harpoon attached to a float, ropes, retrieving hooks, and various types of rifles <ref name=":2" />. The hunters often use methods of hunting that reduce the amount of injured and lost whales in order to be as humane as possible <ref name=":2" />. The hunters attempt to kill the beluga with one shot after it surfaces, aiming for the brain or upper spinal column <ref name=":2" />. The way a hunter would go about taking this shot changes with the season, in the spring the belugas float after being shot, and in the fall the hunters must time their shot after the beluga takes a breath so it does not sink <ref name=":2" />. After being hunted the beluga is tied to the canoe and brought back to shore <ref name=":2" />

=== Processing ===
After the beluga has been hunted and brought to shore it can be butchered <ref name=":2" />. Many avoid butchering on the sand, because the sand can cause grittiness and contaminate the food <ref name=":2" />. The butchering process is one based in traditional knowledge that has been passed down, without the use of power tools <ref name=":2" />. The first step is to remove the mattaaq, which is the skin of the beluga and the attached fat layer underneath, as well as the blubber at the same time <ref name=":2" />. The mattaaq and the blubber are cut into vertical strips <ref name=":2" />. The meat, intestines, tail, pectoral fins and spine are removed next <ref name=":2" />. If possible the hunters may give the remains to others who own sled dogs, and if the beluga is in a remote location they may leave the carcass on the shore <ref name=":2" />.

=== Mattaaq ===
Mattaaq refers to the skin and attached fat layer of the beluga whale <ref name=":2" />. It can be consumed raw, boiled, frozen, or aged <ref name=":2" />.

=== Nikku ===
Nikku refers to air dried beluga meat <ref name=":2" />. Many often drain the blood from the meat over one to two days and slice the meat into thin strips before seasoning the strips and hanging it on a rack to dry outdoors <ref name=":2" />. After drying, nikku is often stored frozen to prevent spoilage <ref name=":2" />.

=== Misaraq & Igunaq ===
Misaraq refers to aged blubber and igunaq refers to aged flippers and fluke <ref name=":2" />. Both misaraq and igunaq are prepared using similar methods and are often prepared together during the spring <ref name=":2" />. In order to prepare misaraq the blubber is first cut into cubes before being placed into a food safe container or a bucket lined with plastic <ref name=":2" />. The container would then be placed somewhere with a stable temperature and no exposure to sunlight <ref name=":2" />. The container should not have an airtight lid to allow for aerobic fermentation, but should be covered to prevent contamination <ref name=":2" />. The time the blubber is left to ferment is up to hunters discretion and is often dependent on the weather and personal preference <ref name=":2" />. The blubber will become liquified in this process and the resulting mattaaq will be used as a dipping sauce <ref name=":2" />. After boiling the tissue/meat from the beluga, the hunters allow for the meat to cool before adding it to the container or bucket holding the blubber, where both the misaraq and ignaq will be fermented over several weeks <ref name=":2" />. The igunaq is removed from the misaraq and they are often eaten separately <ref name=":2" />.De

=== Intestines ===
The intestines of the belugas are often consumed dried or as sausages <ref name=":2" />. After cooking the intestines they are hung outside to dry during the spring, or inside during the fall <ref name=":2" />. The sausages are prepared after the hunters cut them, clean them with salt water, and turn them inside out <ref name=":2" />. The hunters then add small pieces of mattaaq into the intestines and each end is tied with string. The sausages can be boiled, smoked, dried or frozen <ref name=":2" />. This is a new way of preparing the beluga meat, not based in tradition but inspired by imported sausage from grocery stores <ref name=":2" />.

== Potential Exam Question ==
How is beluga whale traditionally prepared or eaten in Inuit communities? Check all that apply.

# Eaten raw
# Boiled
# Fermented/aged
# Made into sausage
# Dried
# Deep Fried
# Frozen

Answer key: Correct answers: A,B,C,E,G

=== Question ===
How is beluga whale traditionally prepared or eaten in Inuit communities? Check all that apply.

A. Eaten raw

B. Boiled

C. Fermented/aged in a sealed container

D. Made into sausage

E. Dried

F. Deep Fried

G. Frozen

F. Fermented/aged in a non-airtight container

=== Correct answers: ===
A,B,C,E,G

=== Justification: ===
We think this question should be included in the final exam as it highlights the cultural importance of beluga whales to certain cultures, such as Inuit. It also helps students learn about traditional food practices and preparations, which not many may know about. Many of the ways the Inuit people prepared beluga based in traditional knowledge adheres to many food science concepts including preservation and storage. The inclusion of answers C. And F. showcases one’s understanding about fermentation, and the need for airflow to encourage aerobic fermentation while reducing the risk of clostridium botulinum.

== Conclusion ==
The use of beluga as a traditional food reflects the close relationship between Inuit communities and the Arctic environment. Its nutritional value and cultural significance have made it an important part of Inuit food systems. At the same time, food safety concerns, particularly those related to preservation and contaminants, must be considered when consuming beluga. Conservation challenges further complicate the future of this food, as the status and endangerment of certain populations in Canada can affect continued access to beluga for Inuit communities. Together, these aspects show the complexity of beluga as a traditional food and the many factors that influence its continued consumption, even as some populations face serious conservation concerns.

== References ==
<references />

Course:FNH200/Assignments/2026/Jell-O Chocolate Pudding Mix - Original vs Fat-Free

2026-07-22T18:45:26Z

AkashaSage: /* Labels (1 points) */ import of labeling requirements table from google doc

== Introduction ==
Kraft JELL-O Chocolate Instant Pudding is known for its rich chocolate flavour, smooth texture and fast preparation times of 5 minutes. The pudding can be enjoyed as a standalone dessert, or used in cakes, pies, and no-bake recipes.<ref name=":0" /> Kraft JELL-O is a widely recognized brand, and their instant pudding is available in various flavours and dietary alternatives, including fat-free options.

The Original Chocolate Instant Pudding and Fat-Free Chocolate Instant Pudding provide consumers with two dietary alternatives for instant pudding. The puddings differ in their nutritional composition and ingredient profiles. The Fat-Free version is designed to reduce fat content while maintaining the taste and texture of the original product.

This wiki article provides a comparison of the Original JELL-O Chocolate Pudding mix with the Fat-Free JELL-O Chocolate Pudding mix by examining their ingredient lists, nutritional information, and the roles of fat substitutes and food additives. Additionally, this comparison will evaluate how both products comply with Canadian food and labelling regulations.

== Pictures of the Products ==
[[File:Jell-O_Original_Chocolate_Pudding_Mix.png|thumb|Jell-O Original Chocolate Pudding Mix<ref name=":0">Kraft Heinz Canada. (n.d.). ''JELL-O Chocolate Instant Pudding Mix''. [online] Available at: https://www.kraftheinz.com/en-CA/jell-o/products/00066188118319-chocolate-instant-pudding-mix[Accessed 21 Jul. 2026].</ref>|left|261x261px]]
[[File:Jell-O_Original_Chocolate_Pudding_Mix_Label.png|none|thumb|Jell-O Original Chocolate Pudding Mix Nutrition Facts & Ingredients List<ref name=":0" />|236x236px]]
[[File:Jell-O_Fat-Free_Chocolate_Pudding_Mix.png|thumb|Jell-O Fat-Free Chocolate Pudding Mix<ref name=":1">Kraft Heinz Canada. (n.d.). ''JELL-O Fat Free Chocolate Instant Pudding Mix''. [online] Available at: https://www.kraftheinz.com/en-CA/jell-o/products/00066188047008-fat-free-chocolate-instant-pudding-mix [Accessed 21 Jul. 2026].</ref>|left|269x269px]]

.[[File:Jell-O_Fat-Free_Chocolate_Pudding_Mix_Label.png|none|thumb|Jell-O Fat-Free Chocolate Pudding Mix Nutrition Facts & Ingredients List<ref name=":1" />|358x358px]]

.

== Ingredient lists (4 points)==
=== 1. Ingredients ===
{| class="wikitable"
|'''Jell-O Fat Free Chocolate Pudding Mix'''
|'''Jell-O Original Chocolate Pudding Mix'''
|-
|Modified cornstarch
|Sugar
|-
|Cocoa
|Modified cornstarch
|-
|Sugar (corn maltodextrin)
|Cocoa
|-
|Disodium phosphate
|Disodium phosphates
|-
|Tetrasodium diphosphate
|Tetrasodium diphosphate
|-
|Natural and artificial flavour
|Artificial and natural flavours
|-
|Salt
|Corn starch
|-
|Xanthan gum
|Salt
|-
|Aspartame*
|Modified palm oil
|-
|Titanium dioxide
|Modified vegetable oil
|-
|Acesulfame-potassium
|Titanium dioxide
|-
|Tartrazine
|Mono- and diglycerides
|-
|Mono- and diglycerides
|Allura Red
|-
|Allura Red
|Tartrazine
|-
|Sunset Yellow FCF
|Brilliant Blue FCF
|-
|Indigotine
|
|}
<nowiki>*</nowiki>Contains phenylalanine.

=== 2. Substitutes and Additives Used ===
{| class="wikitable"
|'''Category'''
|'''Jell-O Fat Free Chocolate Pudding Mix'''
|'''Jell-O Original Chocolate Pudding Mix'''
|-
|'''Sugar Substitutes'''
|Aspartame*

Acesulfame-potassium
|None
|-
|'''Fat Substitutes'''
|Xanthan gum
|None
|-
|'''Additives'''
|Disodium phosphate

Tetrasodium diphosphate

Titanium dioxide

Tartrazine

Mono- and diglycerides

Allura Red

Sunset Yellow FCF

Indigotine
|Disodium phosphates

Tetrasodium diphosphate

Titanium dioxide

Mono- and diglycerides

Allura Red

Tartrazine

Brilliant Blue FCF
|}

=== '''3. Role of Substitutes & Additives''' ===
'''Jell-O Fat Free Chocolate Pudding Mix:'''

'''Sugar Substitutes:'''

* '''Aspartame:''' A non-caloric artificial sweetener that is approximately 180-220 times sweeter than sucrose. It is composed of the amino acids aspartic acid and phenylalanine. Although aspartame provides approximately 4 kcal/g, only a small amount is needed to provide sweetness,the amount used in JELL-O Fat Free Chocolate Pudding Mix (50 mg per serving) <ref name=":2">Walmart Canada. (n.d.). ''JELL-O Fat Free Chocolate Instant Pudding Mix, 40 g Box''. [online] Available at: https://www.walmart.ca/en/ip/Jell-O-Fat-Free-Chocolate-Instant-Pudding-Mix-40-g-Box/10306315?utm_source=chatgpt.com[Accessed 21 Jul. 2026]. </ref> contributes a negligible amount of calories. Additionally, aspartame does not significantly affect blood glucose or insulin levels, making it a useful sugar substitute in products designed for individuals seeking to reduce sugar intake or a lower-calorie alternative to sugar. Individuals with phenylketonuria (PKU) should avoid aspartame because it contains phenylalanine. <ref>Healthline. (2023). ''Aspartame Side Effects: Separating Fact from Fiction''. Available at: https://www.healthline.com/health/aspartame-side-effects (Accessed: 21 July 2026).</ref>
* '''Acesulfame-potassium:''' A non-caloric artificial sweetener that is approximately 200 times sweeter than sucrose. It is not metabolized by the human body, and contributes virtually no calories. In JELL-O Fat Free Chocolate Pudding Mix, acesulfame potassium is used at 25 mg per serving <ref name=":2" /> making it a useful sugar substitute in products designed for individuals looking to reduce sugar or calorie intake. It is also considered non-cariogenic because it does not contribute to tooth decay.

'''Fat Substitutes:'''

*'''Xanthan Gum:''' A low-calorie fat-substitute. Xanthan gum is commonly used as a thickener and stabilizer in processed foods. It is produced through the fermentation of sugars by the bacterium Xanthomonas campestris. <ref>Healthline. (2025). ''Xanthan Gum: Is This Food Additive Healthy or Harmful?'' [online] Available at: https://www.healthline.com/nutrition/xanthan-gum [Accessed 21 Jul. 2026].</ref> When added to foods, including JELL-O Fat Free Chocolate Pudding Mix, xanthan gum increases the viscosity and reduces phase separation, helping maintain the desired texture and appearance of the final product.

'''Additives''':

* '''Disodium phosphate:''' Commonly used as an emulsifier, preservative, pH control agent, and texture modifier in processed foods.<ref name=":3">Noah Chemicals. (2019). ''How Disodium Phosphate Enhances Processed Foods''. [online] Available at: https://www.noahchemicals.com/how-disodium-phosphate-enhances-processed-foods/ [Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, disodium phosphate aids in maintaining the desired pudding texture and consistency.
* '''Tetrasodium diphosphate:''' An inorganic sodium salt commonly known as tetrasodium pyrophosphate. It is used in food products as a chelating agent, emulsifier, and thickening agent. <ref name=":4">PubChem. (n.d.). ''Tetrasodium Pyrophosphate''. [online] Available at: <nowiki>https://pubchem.ncbi.nlm.nih.gov/compound/Tetrasodium-Pyrophosphate</nowiki> [Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, tetrasodium diphosphate helps maintain the desired pudding texture and consistency.
*'''Titanium Dioxide:''' Commonly used as a colouring agent in processed foods. It is an odorless, white, naturally occurring mineral that is added to foods to improve colour, brightness, and opacity. <ref name=":5">Healthline. (2023). ''Titanium Dioxide in Food: Should You Be Concerned?'' [online] Available at: https://www.healthline.com/nutrition/titanium-dioxide-in-food[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, titanium dioxide contributes to the appearance of the final product by enhancing the brightness and opacity of the pudding.
*'''Tartrazine:''' Commonly used as a colouring agent in processed foods. It is a synthetic yellow food dye, also known as Yellow No. 5, that is added to foods to improve colour and visual appeal. <ref name=":6">Healthline. (2025). ''Yellow 5: What It Is, Health Effects, Cancer Risk, and More''. [online] Available at: https://www.healthline.com/health/yellow-5 [Accessed 21 Jul. 2026].</ref> Notably, the safety of tartrazine has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including tartrazine, and increased hyperactivity symptoms in children. <ref name=":7">tevens, L.J., Burgess, J.R., Stochelski, M.A. and Kuczek, T. (2012). ''Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for''. Neurotherapeutics, 9(3), pp.599–609. Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC3441937/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, tartrazine contributes to the colour of the final product by helping achieve the desired appearance and colour.
*'''Mono- and diglycerides:''' Commonly used as emulsifiers in processed foods, mono- and diglycerides improve the stability and consistency of food products by helping prevent separation of ingredients. <ref name=":8">Healthline. (2025). ''What Are Emulsifiers? Types, Uses, and Health Effects''. [online] Available at: https://www.healthline.com/health/food-nutrition/what-are-emulsifiers#examples [Accessed 21 Jul. 2026].</ref>In JELL-O Fat Free Chocolate Pudding Mix, mono- and diglycerides help maintain a uniform texture by improving the stability of the pudding mixture. [1] However, recent observational research has investigated potential associations between the intake of emulsifiers and increased cancer risk, although further research is needed to strengthen the evidence and establish whether the association is significant. <ref name=":9">Sellem, L., Srour, B., Javaux, G., Chazelas, E., Chassaing, B., Kesse-Guyot, E., Alles, B., et al. (2022). ''Food additive emulsifiers and cancer risk: results from the French prospective NutriNet-Santé cohort''. European Journal of Public Health, 32(Supplement_3), ckac129.015. [online] Available at: https://academic.oup.com/eurpub/article/32/Supplement_3/ckac129.015/6765396 [Accessed 21 Jul. 2026].</ref>
*'''Allura Red:''' Commonly used as a colouring agent, it is a synthetic red food dye, also known as Red No. 40, that is added to foods to improve colour and visual appeal. <ref name=":10">Healthline. (2025). ''Red Dye 40: Safety, Side Effects, and Food List''. [online] Available at: https://www.healthline.com/nutrition/red-dye-40[Accessed 21 Jul. 2026].</ref> Similar to tartrazine, the safety of Allura Red has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Allura Red, and increased hyperactivity symptoms in children.<ref name=":11">Stevens, L.J., Burgess, J.R., Stochelski, M.A. and Kuczek, T. (2012). ''Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for''. Neurotherapeutics, 9(3), pp.599–609. [online] Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC3441937/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Allura Red contributes to the colour of the final product by helping achieve the desired appearance and colour
*'''Sunset Yellow FCF:''' Commonly used as a colouring agent, it is a synthetic orange-yellow food dye, also known as Yellow No. 6, that is added to foods to improve colour and visual appeal. Similar to other artificial food colours, the safety of Sunset Yellow FCF has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Sunset Yellow FCF, and increased hyperactivity symptoms in children. <ref name=":11" /> Additionally, Yellow 6 may cause mild to severe hypersensitivity reactions in sensitive individuals. <ref>Center for Science in the Public Interest. (2016). ''Synthetic Food Dyes: A Rainbow of Risks''. [online] Available at: https://www.cspinet.org/sites/default/files/attachment/food-dyes-rainbow-of-risks.pdf[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Sunset Yellow FCF contributes to the colour of the final product by helping achieve the desired appearance and colour.
*'''Indigotine:''' Commonly used as a colouring agent, it is a synthetic blue food dye, also known as Blue No. 2, that is added to foods to improve colour and visual appeal.<ref>International Association of Color Manufacturers. (n.d.). ''Color Profile: Indigotine (FD&C Blue No. 2).'' [online] Available at: https://iacmcolor.org/color-profile/indigotine-fdc-blue-no-2/ [Accessed 21 Jul. 2026].</ref> Similar to other artificial food colours, the safety of Indigotine has been debated, with some studies suggesting possible associations between mixtures of artificial food colours and increased hyperactivity symptoms in children. <ref name=":11" /> In JELL-O Fat Free Chocolate Pudding Mix, Indigotine contributes to the colour of the final product by helping achieve the desired appearance and colour.

'''Jell-O Original Chocolate Pudding Mix:'''

'''Sugar Substitutes:''' None

'''Fat Substitutes:''' None

'''Additives:'''

*'''Disodium phosphate:''' commonly used as an emulsifier, preservative, pH control agent, and texture modifier in processed foods.<ref name=":3" /> In JELL-O Chocolate Pudding Mix, disodium phosphate aids in maintaining the desired pudding texture and consistency.
* '''Tetrasodium diphosphate:''' An inorganic sodium salt commonly known as tetrasodium pyrophosphate. It is used in food products as a chelating agent, emulsifier, and thickening agent. <ref name=":4" /> In JELL-O Chocolate Pudding Mix, tetrasodium diphosphate helps maintain the desired pudding texture and consistency.
* '''Titanium Dioxide:''' Commonly used as a colouring agent in processed foods. It is an odorless, white, naturally occurring mineral that is added to foods to improve colour, brightness, and opacity. <ref name=":5" /> In JELL-O Chocolate Pudding Mix, titanium dioxide contributes to the appearance of the final product by enhancing the brightness and opacity of the pudding.
* '''Tartrazine:''' Commonly used as a colouring agent in processed foods. It is a synthetic yellow food dye, also known as Yellow No. 5, that is added to foods to improve colour and visual appeal. <ref name=":6" /> Notably, the safety of tartrazine has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including tartrazine, and increased hyperactivity symptoms in children. <ref name=":7" /> In JELL-O Chocolate Pudding Mix, tartrazine contributes to the colour of the final product by helping achieve the desired appearance and consistency of colour.
* '''Mono- and diglycerides:''' Commonly used as emulsifiers in processed foods, mono- and diglycerides improve the stability and consistency of food products by helping prevent separation of ingredients. <ref name=":8" />In JELL-O Chocolate Pudding Mix, mono- and diglycerides help maintain a uniform texture by improving the stability of the pudding mixture. [1] However, recent observational research has investigated potential associations between the intake of emulsifiers and increased cancer risk, although further research is needed to strengthen the evidence and establish whether the association is significant. <ref name=":9" />
* '''Allura Red:''' Commonly used as a colouring agent, it is a synthetic red food dye, also known as Red No. 40, that is added to foods to improve colour and visual appeal. <ref name=":10" /> Similar to tartrazine, the safety of Allura Red has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Allura Red, and increased hyperactivity symptoms in children.<ref name=":11" /> In JELL-O Chocolate Pudding Mix, Allura Red contributes to the colour of the final product by helping achieve the desired appearance and colour
* '''Brilliant Blue FCF:''' Commonly used as a colouring agent, it is a synthetic blue food dye, also known as Blue No. 1, that is added to foods to improve colour and visual appeal. Brilliant Blue FCF is extensively used in the food industry to colour products such as beverages, candies, dairy products, desserts, and processed foods. <ref>Ataman Chemical. (n.d.). ''Brilliant Blue FCF''. [online] Available at: https://www.atamanchemicals.com/brillant-blue-fcf_u25371/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Brilliant Blue FCF contributes to the colour of the final product by helping achieve the desired appearance and colour. However, like the other artificial food colours, the safety of Brilliant Blue FCF has been debated, with some studies suggesting possible associations between mixtures of artificial food colours and increased hyperactivity symptoms in children. <ref name=":11" />

=== 4. Comparison of the Two Ingredient List ===
'''Similarities:'''

Both products contain several of the same basic ingredients: Modified cornstarch, Cocoa, Disodium phosphate, Salt, Artificial and natural flavours, Titanium dioxide, Mono- and diglycerides, Allura Red, Tartrazine. Both products also contain blue food colouring, the regular instant pudding contains Brilliant Blue FCF, while the fat-free instant pudding contains Indigotine.

The shared ingredients help create the main characteristics expected from instant chocolate pudding. They provide chocolate flavour, colour, thickness, stability and a smooth texture. Both products use modified cornstarch as a thickening ingredient. This is necessary because instant pudding must become thick after it is mixed into liquid, without requiring cooking. Both products also use phosphates and mono- and diglycerides. These ingredients help the mixture set correctly and remain smooth after preparation.

'''Differences:'''

One difference comes from the quantity and types of sweeteners used, and the position of sugar on the ingredient lists. Sugar is the first ingredient in the regular version. In comparison, modified cornstarch is the first ingredient in the fat-free version. This is reflected by the front of package nutrition symbol stating the product is high in sugars for the regular instant pudding, and not for the fat-free instant pudding. Canadian food-labelling rules generally require ingredients to be listed in descending order by weight. Therefore, the different order suggests that sugar makes up a larger part of the regular dry mix.<ref>{{Cite web|title=Food and Drug Regulations (C.R.C., c. 870), Section B.01.008.2|url=https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.%2C_c._870/section-B.01.008.2.html|url-status=live|access-date=July 22, 2026|website=Justice Laws Website}}</ref> In fact, the fat-free instant pudding contains 0g of sugar per serving in the dry mix, while the regular instant pudding contains 16g of sugar per serving in the dry mix, as per their nutrition labels. This is because, while the regular instant-pudding derives its sweetness from sugar, the fat-free instant pudding derives its sweetness from corn maltodextrin, aspartame, and acesulfame-potassium.

Another difference comes from the inclusion of modified palm oil and modified vegetables oil in the regular version. These ingredients are not found in the fat-free version. Their main role is to provide a richer texture. Because these oils are removed from the fat-free product, the manufacturer uses a different combination of ingredients. The fat-free version contains xanthan gum and modified cornstarch, which provide thickness.

Since differences in the sugar and fat contents of Kraft JELL-O Chocolate instant pudding and Kraft JELL-O Fat-Free Chocolate instant pudding contributes to a significant difference in calories between the two products. The regular instant pudding contains 90 calories per serving in the dry mix, while the fat-free instant pudding contains only 35 calories per serving in the dry mix. It is worth noting however, that while both packages indicates 1/2 cup of prepared pudding as 1 one serving, one 1/2 cup of fat-free pudding uses 10g of the dry mix, while one 1/2 cup of regular pudding uses 24g of the dry mix.

Finally, he combination of food colouring additives differs between the two products. Both instant puddings have the same red food colouring Allura Red. However, the regular instant pudding has a bright blue colour additive, Brilliant Blue FCF, while the fat-free instant pudding has a dark blue colour additive, Indigotine, plus a yellow colour additive, Sunset Yellow FCF.

Overall, the fat-free product has a longer and more complex ingredient list. More ingredients are used to maintain sweetness, thickness, color and stability after the oils are removed.

== Labels (1 points)==
A detailed summary of the information contained on the Kraft JELL-O Chocolate Instant Pudding, and Kraft JELL-O Fat-Free Chocolate Instant Pudding labels and their compliance with Canadian regulations is below:
{| class="wikitable"
|CFIA Food Labelling Requirements for Industry:
|JELL-O Chocolate Pudding Mix & JELL-O Fat Free Chocolate Pudding Mix
|-
|Common Name
|Value Size JELL-O Chocolate Instant Pudding & Fat Free JELL-O Chocolate Instant Pudding Mix.
|-
|Bilingualism
|Both products include English and French on their packaging.
|-
|Country of Origin
|The standard chocolate pudding mix includes a “Product of USA” label on the back of the box, and the fat free chocolate pudding mix is produced in Canada and does not include a “product of” label as it is not required.
|-
|Date Markings & Storage Instructions
|It is not required that they include a durable life date as pudding mix has a shelf life longer than 90 days, both products still include a best before date on the box even though it is not required.
|-
|Name & Principle Place of Business
|The name of the organization listed is Kraft Heinz, and the place of origin is listed as Canada, Toronto ON M5J 1A7.
|-
|Legibility & Location
|Information is legible and is located in the expected location on the packaging.
|-
|Net Quantity
|The standard chocolate pudding mix shows that the package includes 170g of product and the fat free pudding mix includes 40g of product.
|-
|Nutrition Facts
|Both products include a clearly visible Nutrition Facts table in the standard format. The fat free pudding mix has an additional warning on the front of the box for being high in sodium, and the standard chocolate pudding mix has a warning on the front of the box for being high in sugars and sodium.
|-
|Irradiation
|Pudding mix does not require an Irradiation label because it does not include any ingredients that are approved for Irradiation in Canada, if they do include an ingredient such as spices, it constitutes less than 10% of the product. Both products do not include this label.
|-
|List of Ingredients & Allergens
|Both products have a clearly visible ingredient listed in descending order. Neither products list any allergens.
|-
|Sweeteners
|The fat free pudding mix includes aspartame as an ingredient. They include a message in bold at the end of the ingredient list that states that the product contains Phenylalanine.
|-
|Food Additives
|All food additives are declared in the list of ingredients using an acceptable common name, and the fat free pudding mix includes an extra declaration as required for the sweetener added at the end of the ingredient list.
|-
|Claim & Statements
|The fat free pudding mix makes the claim that it is fat free. The pudding nutrition facts states that the product contain 0% of fat which is consistent with the recruitments of having less than 0.5 g of fat per stated serving size in order to label the product fat free.
|}

==References==
<references/>

{{Projectbox FNH200}}
[[Category:Food_Science]]

Course:FNH200/Assignments/2026/Jell-O Chocolate Pudding Mix - Original vs Fat-Free

2026-07-22T18:43:09Z

AkashaSage: /* 4. Comparison of the Two Ingredient List */ expansion and reorganization of differences

== Introduction ==
Kraft JELL-O Chocolate Instant Pudding is known for its rich chocolate flavour, smooth texture and fast preparation times of 5 minutes. The pudding can be enjoyed as a standalone dessert, or used in cakes, pies, and no-bake recipes.<ref name=":0" /> Kraft JELL-O is a widely recognized brand, and their instant pudding is available in various flavours and dietary alternatives, including fat-free options.

The Original Chocolate Instant Pudding and Fat-Free Chocolate Instant Pudding provide consumers with two dietary alternatives for instant pudding. The puddings differ in their nutritional composition and ingredient profiles. The Fat-Free version is designed to reduce fat content while maintaining the taste and texture of the original product.

This wiki article provides a comparison of the Original JELL-O Chocolate Pudding mix with the Fat-Free JELL-O Chocolate Pudding mix by examining their ingredient lists, nutritional information, and the roles of fat substitutes and food additives. Additionally, this comparison will evaluate how both products comply with Canadian food and labelling regulations.

== Pictures of the Products ==
[[File:Jell-O_Original_Chocolate_Pudding_Mix.png|thumb|Jell-O Original Chocolate Pudding Mix<ref name=":0">Kraft Heinz Canada. (n.d.). ''JELL-O Chocolate Instant Pudding Mix''. [online] Available at: https://www.kraftheinz.com/en-CA/jell-o/products/00066188118319-chocolate-instant-pudding-mix[Accessed 21 Jul. 2026].</ref>|left|261x261px]]
[[File:Jell-O_Original_Chocolate_Pudding_Mix_Label.png|none|thumb|Jell-O Original Chocolate Pudding Mix Nutrition Facts & Ingredients List<ref name=":0" />|236x236px]]
[[File:Jell-O_Fat-Free_Chocolate_Pudding_Mix.png|thumb|Jell-O Fat-Free Chocolate Pudding Mix<ref name=":1">Kraft Heinz Canada. (n.d.). ''JELL-O Fat Free Chocolate Instant Pudding Mix''. [online] Available at: https://www.kraftheinz.com/en-CA/jell-o/products/00066188047008-fat-free-chocolate-instant-pudding-mix [Accessed 21 Jul. 2026].</ref>|left|269x269px]]

.[[File:Jell-O_Fat-Free_Chocolate_Pudding_Mix_Label.png|none|thumb|Jell-O Fat-Free Chocolate Pudding Mix Nutrition Facts & Ingredients List<ref name=":1" />|358x358px]]

.

== Ingredient lists (4 points)==
=== 1. Ingredients ===
{| class="wikitable"
|'''Jell-O Fat Free Chocolate Pudding Mix'''
|'''Jell-O Original Chocolate Pudding Mix'''
|-
|Modified cornstarch
|Sugar
|-
|Cocoa
|Modified cornstarch
|-
|Sugar (corn maltodextrin)
|Cocoa
|-
|Disodium phosphate
|Disodium phosphates
|-
|Tetrasodium diphosphate
|Tetrasodium diphosphate
|-
|Natural and artificial flavour
|Artificial and natural flavours
|-
|Salt
|Corn starch
|-
|Xanthan gum
|Salt
|-
|Aspartame*
|Modified palm oil
|-
|Titanium dioxide
|Modified vegetable oil
|-
|Acesulfame-potassium
|Titanium dioxide
|-
|Tartrazine
|Mono- and diglycerides
|-
|Mono- and diglycerides
|Allura Red
|-
|Allura Red
|Tartrazine
|-
|Sunset Yellow FCF
|Brilliant Blue FCF
|-
|Indigotine
|
|}
<nowiki>*</nowiki>Contains phenylalanine.

=== 2. Substitutes and Additives Used ===
{| class="wikitable"
|'''Category'''
|'''Jell-O Fat Free Chocolate Pudding Mix'''
|'''Jell-O Original Chocolate Pudding Mix'''
|-
|'''Sugar Substitutes'''
|Aspartame*

Acesulfame-potassium
|None
|-
|'''Fat Substitutes'''
|Xanthan gum
|None
|-
|'''Additives'''
|Disodium phosphate

Tetrasodium diphosphate

Titanium dioxide

Tartrazine

Mono- and diglycerides

Allura Red

Sunset Yellow FCF

Indigotine
|Disodium phosphates

Tetrasodium diphosphate

Titanium dioxide

Mono- and diglycerides

Allura Red

Tartrazine

Brilliant Blue FCF
|}

=== '''3. Role of Substitutes & Additives''' ===
'''Jell-O Fat Free Chocolate Pudding Mix:'''

'''Sugar Substitutes:'''

* '''Aspartame:''' A non-caloric artificial sweetener that is approximately 180-220 times sweeter than sucrose. It is composed of the amino acids aspartic acid and phenylalanine. Although aspartame provides approximately 4 kcal/g, only a small amount is needed to provide sweetness,the amount used in JELL-O Fat Free Chocolate Pudding Mix (50 mg per serving) <ref name=":2">Walmart Canada. (n.d.). ''JELL-O Fat Free Chocolate Instant Pudding Mix, 40 g Box''. [online] Available at: https://www.walmart.ca/en/ip/Jell-O-Fat-Free-Chocolate-Instant-Pudding-Mix-40-g-Box/10306315?utm_source=chatgpt.com[Accessed 21 Jul. 2026]. </ref> contributes a negligible amount of calories. Additionally, aspartame does not significantly affect blood glucose or insulin levels, making it a useful sugar substitute in products designed for individuals seeking to reduce sugar intake or a lower-calorie alternative to sugar. Individuals with phenylketonuria (PKU) should avoid aspartame because it contains phenylalanine. <ref>Healthline. (2023). ''Aspartame Side Effects: Separating Fact from Fiction''. Available at: https://www.healthline.com/health/aspartame-side-effects (Accessed: 21 July 2026).</ref>
* '''Acesulfame-potassium:''' A non-caloric artificial sweetener that is approximately 200 times sweeter than sucrose. It is not metabolized by the human body, and contributes virtually no calories. In JELL-O Fat Free Chocolate Pudding Mix, acesulfame potassium is used at 25 mg per serving <ref name=":2" /> making it a useful sugar substitute in products designed for individuals looking to reduce sugar or calorie intake. It is also considered non-cariogenic because it does not contribute to tooth decay.

'''Fat Substitutes:'''

*'''Xanthan Gum:''' A low-calorie fat-substitute. Xanthan gum is commonly used as a thickener and stabilizer in processed foods. It is produced through the fermentation of sugars by the bacterium Xanthomonas campestris. <ref>Healthline. (2025). ''Xanthan Gum: Is This Food Additive Healthy or Harmful?'' [online] Available at: https://www.healthline.com/nutrition/xanthan-gum [Accessed 21 Jul. 2026].</ref> When added to foods, including JELL-O Fat Free Chocolate Pudding Mix, xanthan gum increases the viscosity and reduces phase separation, helping maintain the desired texture and appearance of the final product.

'''Additives''':

* '''Disodium phosphate:''' Commonly used as an emulsifier, preservative, pH control agent, and texture modifier in processed foods.<ref name=":3">Noah Chemicals. (2019). ''How Disodium Phosphate Enhances Processed Foods''. [online] Available at: https://www.noahchemicals.com/how-disodium-phosphate-enhances-processed-foods/ [Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, disodium phosphate aids in maintaining the desired pudding texture and consistency.
* '''Tetrasodium diphosphate:''' An inorganic sodium salt commonly known as tetrasodium pyrophosphate. It is used in food products as a chelating agent, emulsifier, and thickening agent. <ref name=":4">PubChem. (n.d.). ''Tetrasodium Pyrophosphate''. [online] Available at: <nowiki>https://pubchem.ncbi.nlm.nih.gov/compound/Tetrasodium-Pyrophosphate</nowiki> [Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, tetrasodium diphosphate helps maintain the desired pudding texture and consistency.
*'''Titanium Dioxide:''' Commonly used as a colouring agent in processed foods. It is an odorless, white, naturally occurring mineral that is added to foods to improve colour, brightness, and opacity. <ref name=":5">Healthline. (2023). ''Titanium Dioxide in Food: Should You Be Concerned?'' [online] Available at: https://www.healthline.com/nutrition/titanium-dioxide-in-food[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, titanium dioxide contributes to the appearance of the final product by enhancing the brightness and opacity of the pudding.
*'''Tartrazine:''' Commonly used as a colouring agent in processed foods. It is a synthetic yellow food dye, also known as Yellow No. 5, that is added to foods to improve colour and visual appeal. <ref name=":6">Healthline. (2025). ''Yellow 5: What It Is, Health Effects, Cancer Risk, and More''. [online] Available at: https://www.healthline.com/health/yellow-5 [Accessed 21 Jul. 2026].</ref> Notably, the safety of tartrazine has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including tartrazine, and increased hyperactivity symptoms in children. <ref name=":7">tevens, L.J., Burgess, J.R., Stochelski, M.A. and Kuczek, T. (2012). ''Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for''. Neurotherapeutics, 9(3), pp.599–609. Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC3441937/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, tartrazine contributes to the colour of the final product by helping achieve the desired appearance and colour.
*'''Mono- and diglycerides:''' Commonly used as emulsifiers in processed foods, mono- and diglycerides improve the stability and consistency of food products by helping prevent separation of ingredients. <ref name=":8">Healthline. (2025). ''What Are Emulsifiers? Types, Uses, and Health Effects''. [online] Available at: https://www.healthline.com/health/food-nutrition/what-are-emulsifiers#examples [Accessed 21 Jul. 2026].</ref>In JELL-O Fat Free Chocolate Pudding Mix, mono- and diglycerides help maintain a uniform texture by improving the stability of the pudding mixture. [1] However, recent observational research has investigated potential associations between the intake of emulsifiers and increased cancer risk, although further research is needed to strengthen the evidence and establish whether the association is significant. <ref name=":9">Sellem, L., Srour, B., Javaux, G., Chazelas, E., Chassaing, B., Kesse-Guyot, E., Alles, B., et al. (2022). ''Food additive emulsifiers and cancer risk: results from the French prospective NutriNet-Santé cohort''. European Journal of Public Health, 32(Supplement_3), ckac129.015. [online] Available at: https://academic.oup.com/eurpub/article/32/Supplement_3/ckac129.015/6765396 [Accessed 21 Jul. 2026].</ref>
*'''Allura Red:''' Commonly used as a colouring agent, it is a synthetic red food dye, also known as Red No. 40, that is added to foods to improve colour and visual appeal. <ref name=":10">Healthline. (2025). ''Red Dye 40: Safety, Side Effects, and Food List''. [online] Available at: https://www.healthline.com/nutrition/red-dye-40[Accessed 21 Jul. 2026].</ref> Similar to tartrazine, the safety of Allura Red has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Allura Red, and increased hyperactivity symptoms in children.<ref name=":11">Stevens, L.J., Burgess, J.R., Stochelski, M.A. and Kuczek, T. (2012). ''Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for''. Neurotherapeutics, 9(3), pp.599–609. [online] Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC3441937/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Allura Red contributes to the colour of the final product by helping achieve the desired appearance and colour
*'''Sunset Yellow FCF:''' Commonly used as a colouring agent, it is a synthetic orange-yellow food dye, also known as Yellow No. 6, that is added to foods to improve colour and visual appeal. Similar to other artificial food colours, the safety of Sunset Yellow FCF has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Sunset Yellow FCF, and increased hyperactivity symptoms in children. <ref name=":11" /> Additionally, Yellow 6 may cause mild to severe hypersensitivity reactions in sensitive individuals. <ref>Center for Science in the Public Interest. (2016). ''Synthetic Food Dyes: A Rainbow of Risks''. [online] Available at: https://www.cspinet.org/sites/default/files/attachment/food-dyes-rainbow-of-risks.pdf[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Sunset Yellow FCF contributes to the colour of the final product by helping achieve the desired appearance and colour.
*'''Indigotine:''' Commonly used as a colouring agent, it is a synthetic blue food dye, also known as Blue No. 2, that is added to foods to improve colour and visual appeal.<ref>International Association of Color Manufacturers. (n.d.). ''Color Profile: Indigotine (FD&C Blue No. 2).'' [online] Available at: https://iacmcolor.org/color-profile/indigotine-fdc-blue-no-2/ [Accessed 21 Jul. 2026].</ref> Similar to other artificial food colours, the safety of Indigotine has been debated, with some studies suggesting possible associations between mixtures of artificial food colours and increased hyperactivity symptoms in children. <ref name=":11" /> In JELL-O Fat Free Chocolate Pudding Mix, Indigotine contributes to the colour of the final product by helping achieve the desired appearance and colour.

'''Jell-O Original Chocolate Pudding Mix:'''

'''Sugar Substitutes:''' None

'''Fat Substitutes:''' None

'''Additives:'''

*'''Disodium phosphate:''' commonly used as an emulsifier, preservative, pH control agent, and texture modifier in processed foods.<ref name=":3" /> In JELL-O Chocolate Pudding Mix, disodium phosphate aids in maintaining the desired pudding texture and consistency.
* '''Tetrasodium diphosphate:''' An inorganic sodium salt commonly known as tetrasodium pyrophosphate. It is used in food products as a chelating agent, emulsifier, and thickening agent. <ref name=":4" /> In JELL-O Chocolate Pudding Mix, tetrasodium diphosphate helps maintain the desired pudding texture and consistency.
* '''Titanium Dioxide:''' Commonly used as a colouring agent in processed foods. It is an odorless, white, naturally occurring mineral that is added to foods to improve colour, brightness, and opacity. <ref name=":5" /> In JELL-O Chocolate Pudding Mix, titanium dioxide contributes to the appearance of the final product by enhancing the brightness and opacity of the pudding.
* '''Tartrazine:''' Commonly used as a colouring agent in processed foods. It is a synthetic yellow food dye, also known as Yellow No. 5, that is added to foods to improve colour and visual appeal. <ref name=":6" /> Notably, the safety of tartrazine has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including tartrazine, and increased hyperactivity symptoms in children. <ref name=":7" /> In JELL-O Chocolate Pudding Mix, tartrazine contributes to the colour of the final product by helping achieve the desired appearance and consistency of colour.
* '''Mono- and diglycerides:''' Commonly used as emulsifiers in processed foods, mono- and diglycerides improve the stability and consistency of food products by helping prevent separation of ingredients. <ref name=":8" />In JELL-O Chocolate Pudding Mix, mono- and diglycerides help maintain a uniform texture by improving the stability of the pudding mixture. [1] However, recent observational research has investigated potential associations between the intake of emulsifiers and increased cancer risk, although further research is needed to strengthen the evidence and establish whether the association is significant. <ref name=":9" />
* '''Allura Red:''' Commonly used as a colouring agent, it is a synthetic red food dye, also known as Red No. 40, that is added to foods to improve colour and visual appeal. <ref name=":10" /> Similar to tartrazine, the safety of Allura Red has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Allura Red, and increased hyperactivity symptoms in children.<ref name=":11" /> In JELL-O Chocolate Pudding Mix, Allura Red contributes to the colour of the final product by helping achieve the desired appearance and colour
* '''Brilliant Blue FCF:''' Commonly used as a colouring agent, it is a synthetic blue food dye, also known as Blue No. 1, that is added to foods to improve colour and visual appeal. Brilliant Blue FCF is extensively used in the food industry to colour products such as beverages, candies, dairy products, desserts, and processed foods. <ref>Ataman Chemical. (n.d.). ''Brilliant Blue FCF''. [online] Available at: https://www.atamanchemicals.com/brillant-blue-fcf_u25371/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Brilliant Blue FCF contributes to the colour of the final product by helping achieve the desired appearance and colour. However, like the other artificial food colours, the safety of Brilliant Blue FCF has been debated, with some studies suggesting possible associations between mixtures of artificial food colours and increased hyperactivity symptoms in children. <ref name=":11" />

=== 4. Comparison of the Two Ingredient List ===
'''Similarities:'''

Both products contain several of the same basic ingredients: Modified cornstarch, Cocoa, Disodium phosphate, Salt, Artificial and natural flavours, Titanium dioxide, Mono- and diglycerides, Allura Red, Tartrazine. Both products also contain blue food colouring, the regular instant pudding contains Brilliant Blue FCF, while the fat-free instant pudding contains Indigotine.

The shared ingredients help create the main characteristics expected from instant chocolate pudding. They provide chocolate flavour, colour, thickness, stability and a smooth texture. Both products use modified cornstarch as a thickening ingredient. This is necessary because instant pudding must become thick after it is mixed into liquid, without requiring cooking. Both products also use phosphates and mono- and diglycerides. These ingredients help the mixture set correctly and remain smooth after preparation.

'''Differences:'''

One difference comes from the quantity and types of sweeteners used, and the position of sugar on the ingredient lists. Sugar is the first ingredient in the regular version. In comparison, modified cornstarch is the first ingredient in the fat-free version. This is reflected by the front of package nutrition symbol stating the product is high in sugars for the regular instant pudding, and not for the fat-free instant pudding. Canadian food-labelling rules generally require ingredients to be listed in descending order by weight. Therefore, the different order suggests that sugar makes up a larger part of the regular dry mix.<ref>{{Cite web|title=Food and Drug Regulations (C.R.C., c. 870), Section B.01.008.2|url=https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.%2C_c._870/section-B.01.008.2.html|url-status=live|access-date=July 22, 2026|website=Justice Laws Website}}</ref> In fact, the fat-free instant pudding contains 0g of sugar per serving in the dry mix, while the regular instant pudding contains 16g of sugar per serving in the dry mix, as per their nutrition labels. This is because, while the regular instant-pudding derives its sweetness from sugar, the fat-free instant pudding derives its sweetness from corn maltodextrin, aspartame, and acesulfame-potassium.

Another difference comes from the inclusion of modified palm oil and modified vegetables oil in the regular version. These ingredients are not found in the fat-free version. Their main role is to provide a richer texture. Because these oils are removed from the fat-free product, the manufacturer uses a different combination of ingredients. The fat-free version contains xanthan gum and modified cornstarch, which provide thickness.

Since differences in the sugar and fat contents of Kraft JELL-O Chocolate instant pudding and Kraft JELL-O Fat-Free Chocolate instant pudding contributes to a significant difference in calories between the two products. The regular instant pudding contains 90 calories per serving in the dry mix, while the fat-free instant pudding contains only 35 calories per serving in the dry mix. It is worth noting however, that while both packages indicates 1/2 cup of prepared pudding as 1 one serving, one 1/2 cup of fat-free pudding uses 10g of the dry mix, while one 1/2 cup of regular pudding uses 24g of the dry mix.

Finally, he combination of food colouring additives differs between the two products. Both instant puddings have the same red food colouring Allura Red. However, the regular instant pudding has a bright blue colour additive, Brilliant Blue FCF, while the fat-free instant pudding has a dark blue colour additive, Indigotine, plus a yellow colour additive, Sunset Yellow FCF.

Overall, the fat-free product has a longer and more complex ingredient list. More ingredients are used to maintain sweetness, thickness, color and stability after the oils are removed.

== Labels (1 points)==
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

== 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 [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references/>

{{Projectbox FNH200}}
[[Category:Food_Science]]

Course:FNH200/Assignments/2026/Jell-O Chocolate Pudding Mix - Original vs Fat-Free

2026-07-22T18:29:42Z

AkashaSage: /* 4. Comparison of the Two Ingredient List */ minor adjustments to similarities

== Introduction ==
Kraft JELL-O Chocolate Instant Pudding is known for its rich chocolate flavour, smooth texture and fast preparation times of 5 minutes. The pudding can be enjoyed as a standalone dessert, or used in cakes, pies, and no-bake recipes.<ref name=":0" /> Kraft JELL-O is a widely recognized brand, and their instant pudding is available in various flavours and dietary alternatives, including fat-free options.

The Original Chocolate Instant Pudding and Fat-Free Chocolate Instant Pudding provide consumers with two dietary alternatives for instant pudding. The puddings differ in their nutritional composition and ingredient profiles. The Fat-Free version is designed to reduce fat content while maintaining the taste and texture of the original product.

This wiki article provides a comparison of the Original JELL-O Chocolate Pudding mix with the Fat-Free JELL-O Chocolate Pudding mix by examining their ingredient lists, nutritional information, and the roles of fat substitutes and food additives. Additionally, this comparison will evaluate how both products comply with Canadian food and labelling regulations.

== Pictures of the Products ==
[[File:Jell-O_Original_Chocolate_Pudding_Mix.png|thumb|Jell-O Original Chocolate Pudding Mix<ref name=":0">Kraft Heinz Canada. (n.d.). ''JELL-O Chocolate Instant Pudding Mix''. [online] Available at: https://www.kraftheinz.com/en-CA/jell-o/products/00066188118319-chocolate-instant-pudding-mix[Accessed 21 Jul. 2026].</ref>|left|261x261px]]
[[File:Jell-O_Original_Chocolate_Pudding_Mix_Label.png|none|thumb|Jell-O Original Chocolate Pudding Mix Nutrition Facts & Ingredients List<ref name=":0" />|236x236px]]
[[File:Jell-O_Fat-Free_Chocolate_Pudding_Mix.png|thumb|Jell-O Fat-Free Chocolate Pudding Mix<ref name=":1">Kraft Heinz Canada. (n.d.). ''JELL-O Fat Free Chocolate Instant Pudding Mix''. [online] Available at: https://www.kraftheinz.com/en-CA/jell-o/products/00066188047008-fat-free-chocolate-instant-pudding-mix [Accessed 21 Jul. 2026].</ref>|left|269x269px]]

.[[File:Jell-O_Fat-Free_Chocolate_Pudding_Mix_Label.png|none|thumb|Jell-O Fat-Free Chocolate Pudding Mix Nutrition Facts & Ingredients List<ref name=":1" />|358x358px]]

.

== Ingredient lists (4 points)==
=== 1. Ingredients ===
{| class="wikitable"
|'''Jell-O Fat Free Chocolate Pudding Mix'''
|'''Jell-O Original Chocolate Pudding Mix'''
|-
|Modified cornstarch
|Sugar
|-
|Cocoa
|Modified cornstarch
|-
|Sugar (corn maltodextrin)
|Cocoa
|-
|Disodium phosphate
|Disodium phosphates
|-
|Tetrasodium diphosphate
|Tetrasodium diphosphate
|-
|Natural and artificial flavour
|Artificial and natural flavours
|-
|Salt
|Corn starch
|-
|Xanthan gum
|Salt
|-
|Aspartame*
|Modified palm oil
|-
|Titanium dioxide
|Modified vegetable oil
|-
|Acesulfame-potassium
|Titanium dioxide
|-
|Tartrazine
|Mono- and diglycerides
|-
|Mono- and diglycerides
|Allura Red
|-
|Allura Red
|Tartrazine
|-
|Sunset Yellow FCF
|Brilliant Blue FCF
|-
|Indigotine
|
|}
<nowiki>*</nowiki>Contains phenylalanine.

=== 2. Substitutes and Additives Used ===
{| class="wikitable"
|'''Category'''
|'''Jell-O Fat Free Chocolate Pudding Mix'''
|'''Jell-O Original Chocolate Pudding Mix'''
|-
|'''Sugar Substitutes'''
|Aspartame*

Acesulfame-potassium
|None
|-
|'''Fat Substitutes'''
|Xanthan gum
|None
|-
|'''Additives'''
|Disodium phosphate

Tetrasodium diphosphate

Titanium dioxide

Tartrazine

Mono- and diglycerides

Allura Red

Sunset Yellow FCF

Indigotine
|Disodium phosphates

Tetrasodium diphosphate

Titanium dioxide

Mono- and diglycerides

Allura Red

Tartrazine

Brilliant Blue FCF
|}

=== '''3. Role of Substitutes & Additives''' ===
'''Jell-O Fat Free Chocolate Pudding Mix:'''

'''Sugar Substitutes:'''

* '''Aspartame:''' A non-caloric artificial sweetener that is approximately 180-220 times sweeter than sucrose. It is composed of the amino acids aspartic acid and phenylalanine. Although aspartame provides approximately 4 kcal/g, only a small amount is needed to provide sweetness,the amount used in JELL-O Fat Free Chocolate Pudding Mix (50 mg per serving) <ref name=":2">Walmart Canada. (n.d.). ''JELL-O Fat Free Chocolate Instant Pudding Mix, 40 g Box''. [online] Available at: https://www.walmart.ca/en/ip/Jell-O-Fat-Free-Chocolate-Instant-Pudding-Mix-40-g-Box/10306315?utm_source=chatgpt.com[Accessed 21 Jul. 2026]. </ref> contributes a negligible amount of calories. Additionally, aspartame does not significantly affect blood glucose or insulin levels, making it a useful sugar substitute in products designed for individuals seeking to reduce sugar intake or a lower-calorie alternative to sugar. Individuals with phenylketonuria (PKU) should avoid aspartame because it contains phenylalanine. <ref>Healthline. (2023). ''Aspartame Side Effects: Separating Fact from Fiction''. Available at: https://www.healthline.com/health/aspartame-side-effects (Accessed: 21 July 2026).</ref>
* '''Acesulfame-potassium:''' A non-caloric artificial sweetener that is approximately 200 times sweeter than sucrose. It is not metabolized by the human body, and contributes virtually no calories. In JELL-O Fat Free Chocolate Pudding Mix, acesulfame potassium is used at 25 mg per serving <ref name=":2" /> making it a useful sugar substitute in products designed for individuals looking to reduce sugar or calorie intake. It is also considered non-cariogenic because it does not contribute to tooth decay.

'''Fat Substitutes:'''

*'''Xanthan Gum:''' A low-calorie fat-substitute. Xanthan gum is commonly used as a thickener and stabilizer in processed foods. It is produced through the fermentation of sugars by the bacterium Xanthomonas campestris. <ref>Healthline. (2025). ''Xanthan Gum: Is This Food Additive Healthy or Harmful?'' [online] Available at: https://www.healthline.com/nutrition/xanthan-gum [Accessed 21 Jul. 2026].</ref> When added to foods, including JELL-O Fat Free Chocolate Pudding Mix, xanthan gum increases the viscosity and reduces phase separation, helping maintain the desired texture and appearance of the final product.

'''Additives''':

* '''Disodium phosphate:''' Commonly used as an emulsifier, preservative, pH control agent, and texture modifier in processed foods.<ref name=":3">Noah Chemicals. (2019). ''How Disodium Phosphate Enhances Processed Foods''. [online] Available at: https://www.noahchemicals.com/how-disodium-phosphate-enhances-processed-foods/ [Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, disodium phosphate aids in maintaining the desired pudding texture and consistency.
* '''Tetrasodium diphosphate:''' An inorganic sodium salt commonly known as tetrasodium pyrophosphate. It is used in food products as a chelating agent, emulsifier, and thickening agent. <ref name=":4">PubChem. (n.d.). ''Tetrasodium Pyrophosphate''. [online] Available at: <nowiki>https://pubchem.ncbi.nlm.nih.gov/compound/Tetrasodium-Pyrophosphate</nowiki> [Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, tetrasodium diphosphate helps maintain the desired pudding texture and consistency.
*'''Titanium Dioxide:''' Commonly used as a colouring agent in processed foods. It is an odorless, white, naturally occurring mineral that is added to foods to improve colour, brightness, and opacity. <ref name=":5">Healthline. (2023). ''Titanium Dioxide in Food: Should You Be Concerned?'' [online] Available at: https://www.healthline.com/nutrition/titanium-dioxide-in-food[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, titanium dioxide contributes to the appearance of the final product by enhancing the brightness and opacity of the pudding.
*'''Tartrazine:''' Commonly used as a colouring agent in processed foods. It is a synthetic yellow food dye, also known as Yellow No. 5, that is added to foods to improve colour and visual appeal. <ref name=":6">Healthline. (2025). ''Yellow 5: What It Is, Health Effects, Cancer Risk, and More''. [online] Available at: https://www.healthline.com/health/yellow-5 [Accessed 21 Jul. 2026].</ref> Notably, the safety of tartrazine has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including tartrazine, and increased hyperactivity symptoms in children. <ref name=":7">tevens, L.J., Burgess, J.R., Stochelski, M.A. and Kuczek, T. (2012). ''Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for''. Neurotherapeutics, 9(3), pp.599–609. Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC3441937/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, tartrazine contributes to the colour of the final product by helping achieve the desired appearance and colour.
*'''Mono- and diglycerides:''' Commonly used as emulsifiers in processed foods, mono- and diglycerides improve the stability and consistency of food products by helping prevent separation of ingredients. <ref name=":8">Healthline. (2025). ''What Are Emulsifiers? Types, Uses, and Health Effects''. [online] Available at: https://www.healthline.com/health/food-nutrition/what-are-emulsifiers#examples [Accessed 21 Jul. 2026].</ref>In JELL-O Fat Free Chocolate Pudding Mix, mono- and diglycerides help maintain a uniform texture by improving the stability of the pudding mixture. [1] However, recent observational research has investigated potential associations between the intake of emulsifiers and increased cancer risk, although further research is needed to strengthen the evidence and establish whether the association is significant. <ref name=":9">Sellem, L., Srour, B., Javaux, G., Chazelas, E., Chassaing, B., Kesse-Guyot, E., Alles, B., et al. (2022). ''Food additive emulsifiers and cancer risk: results from the French prospective NutriNet-Santé cohort''. European Journal of Public Health, 32(Supplement_3), ckac129.015. [online] Available at: https://academic.oup.com/eurpub/article/32/Supplement_3/ckac129.015/6765396 [Accessed 21 Jul. 2026].</ref>
*'''Allura Red:''' Commonly used as a colouring agent, it is a synthetic red food dye, also known as Red No. 40, that is added to foods to improve colour and visual appeal. <ref name=":10">Healthline. (2025). ''Red Dye 40: Safety, Side Effects, and Food List''. [online] Available at: https://www.healthline.com/nutrition/red-dye-40[Accessed 21 Jul. 2026].</ref> Similar to tartrazine, the safety of Allura Red has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Allura Red, and increased hyperactivity symptoms in children.<ref name=":11">Stevens, L.J., Burgess, J.R., Stochelski, M.A. and Kuczek, T. (2012). ''Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for''. Neurotherapeutics, 9(3), pp.599–609. [online] Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC3441937/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Allura Red contributes to the colour of the final product by helping achieve the desired appearance and colour
*'''Sunset Yellow FCF:''' Commonly used as a colouring agent, it is a synthetic orange-yellow food dye, also known as Yellow No. 6, that is added to foods to improve colour and visual appeal. Similar to other artificial food colours, the safety of Sunset Yellow FCF has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Sunset Yellow FCF, and increased hyperactivity symptoms in children. <ref name=":11" /> Additionally, Yellow 6 may cause mild to severe hypersensitivity reactions in sensitive individuals. <ref>Center for Science in the Public Interest. (2016). ''Synthetic Food Dyes: A Rainbow of Risks''. [online] Available at: https://www.cspinet.org/sites/default/files/attachment/food-dyes-rainbow-of-risks.pdf[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Sunset Yellow FCF contributes to the colour of the final product by helping achieve the desired appearance and colour.
*'''Indigotine:''' Commonly used as a colouring agent, it is a synthetic blue food dye, also known as Blue No. 2, that is added to foods to improve colour and visual appeal.<ref>International Association of Color Manufacturers. (n.d.). ''Color Profile: Indigotine (FD&C Blue No. 2).'' [online] Available at: https://iacmcolor.org/color-profile/indigotine-fdc-blue-no-2/ [Accessed 21 Jul. 2026].</ref> Similar to other artificial food colours, the safety of Indigotine has been debated, with some studies suggesting possible associations between mixtures of artificial food colours and increased hyperactivity symptoms in children. <ref name=":11" /> In JELL-O Fat Free Chocolate Pudding Mix, Indigotine contributes to the colour of the final product by helping achieve the desired appearance and colour.

'''Jell-O Original Chocolate Pudding Mix:'''

'''Sugar Substitutes:''' None

'''Fat Substitutes:''' None

'''Additives:'''

*'''Disodium phosphate:''' commonly used as an emulsifier, preservative, pH control agent, and texture modifier in processed foods.<ref name=":3" /> In JELL-O Chocolate Pudding Mix, disodium phosphate aids in maintaining the desired pudding texture and consistency.
* '''Tetrasodium diphosphate:''' An inorganic sodium salt commonly known as tetrasodium pyrophosphate. It is used in food products as a chelating agent, emulsifier, and thickening agent. <ref name=":4" /> In JELL-O Chocolate Pudding Mix, tetrasodium diphosphate helps maintain the desired pudding texture and consistency.
* '''Titanium Dioxide:''' Commonly used as a colouring agent in processed foods. It is an odorless, white, naturally occurring mineral that is added to foods to improve colour, brightness, and opacity. <ref name=":5" /> In JELL-O Chocolate Pudding Mix, titanium dioxide contributes to the appearance of the final product by enhancing the brightness and opacity of the pudding.
* '''Tartrazine:''' Commonly used as a colouring agent in processed foods. It is a synthetic yellow food dye, also known as Yellow No. 5, that is added to foods to improve colour and visual appeal. <ref name=":6" /> Notably, the safety of tartrazine has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including tartrazine, and increased hyperactivity symptoms in children. <ref name=":7" /> In JELL-O Chocolate Pudding Mix, tartrazine contributes to the colour of the final product by helping achieve the desired appearance and consistency of colour.
* '''Mono- and diglycerides:''' Commonly used as emulsifiers in processed foods, mono- and diglycerides improve the stability and consistency of food products by helping prevent separation of ingredients. <ref name=":8" />In JELL-O Chocolate Pudding Mix, mono- and diglycerides help maintain a uniform texture by improving the stability of the pudding mixture. [1] However, recent observational research has investigated potential associations between the intake of emulsifiers and increased cancer risk, although further research is needed to strengthen the evidence and establish whether the association is significant. <ref name=":9" />
* '''Allura Red:''' Commonly used as a colouring agent, it is a synthetic red food dye, also known as Red No. 40, that is added to foods to improve colour and visual appeal. <ref name=":10" /> Similar to tartrazine, the safety of Allura Red has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Allura Red, and increased hyperactivity symptoms in children.<ref name=":11" /> In JELL-O Chocolate Pudding Mix, Allura Red contributes to the colour of the final product by helping achieve the desired appearance and colour
* '''Brilliant Blue FCF:''' Commonly used as a colouring agent, it is a synthetic blue food dye, also known as Blue No. 1, that is added to foods to improve colour and visual appeal. Brilliant Blue FCF is extensively used in the food industry to colour products such as beverages, candies, dairy products, desserts, and processed foods. <ref>Ataman Chemical. (n.d.). ''Brilliant Blue FCF''. [online] Available at: https://www.atamanchemicals.com/brillant-blue-fcf_u25371/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Brilliant Blue FCF contributes to the colour of the final product by helping achieve the desired appearance and colour. However, like the other artificial food colours, the safety of Brilliant Blue FCF has been debated, with some studies suggesting possible associations between mixtures of artificial food colours and increased hyperactivity symptoms in children. <ref name=":11" />

=== 4. Comparison of the Two Ingredient List ===
'''Similarities:'''

Both products contain several of the same basic ingredients: Modified cornstarch, Cocoa, Disodium phosphate, Salt, Artificial and natural flavours, Titanium dioxide, Mono- and diglycerides, Allura Red, Tartrazine. Both products also contain blue food colouring, the regular instant pudding contains Brilliant Blue FCF, while the fat-free instant pudding contains Indigotine.

The shared ingredients help create the main characteristics expected from instant chocolate pudding. They provide chocolate flavour, colour, thickness, stability and a smooth texture. Both products use modified cornstarch as a thickening ingredient. This is necessary because instant pudding must become thick after it is mixed into liquid, without requiring cooking. Both products also use phosphates and mono- and diglycerides. These ingredients help the mixture set correctly and remain smooth after preparation.

'''Differences:'''

The difference is the position of sugar in the ingredient lists. Sugar is the first ingredient in the regular version. In comparison, modified cornstarch is the first ingredient in the fat-free version. This is reflected by the front of package nutrition symbol stating the product is high in sugars for the regular instant pudding, and not for the fat-free instant pudding. Canadian food-labelling rules generally require ingredients to be listed in descending order by weight. Therefore, the different order suggests that sugar makes up a larger part of the regular dry mix.<ref>{{Cite web|title=Food and Drug Regulations (C.R.C., c. 870), Section B.01.008.2|url=https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.%2C_c._870/section-B.01.008.2.html|url-status=live|access-date=July 22, 2026|website=Justice Laws Website}}</ref>

The regular version also contains modified palm oil. These ingredients are not found in the fat-free version. Their main role is to provide a richer texture. Because these oils are removed from the fat-free product, the manufacturer uses a different combination of ingredients. The fat-free version contains xanthan gum and modified cornstarch, which provide thickness.

The fat-free product contains aspartame and acesulfame-potassium, while the regular product mainly depends on sugar for sweetness.

The combination of food colouring additives differs between the two products. Both instant puddings have the same red food colouring Allura Red. However, the regular instant pudding has a bright blue colour additive, Brilliant Blue FCF, while the fat-free instant pudding has a dark blue colour additive, Indigotine, plus a yellow colour additive, Sunset Yellow FCF.

Overall, the fat-free product has a longer and more complex ingredient list. More ingredients are used to maintain sweetness, thickness, color and stability after the oils are removed.

== Labels (1 points)==
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

== 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 [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references/>

{{Projectbox FNH200}}
[[Category:Food_Science]]

Course:FNH200/Assignments/2026/Jell-O Chocolate Pudding Mix - Original vs Fat-Free

2026-07-22T18:26:37Z

AkashaSage: /* 3. Role of Substitutes & Additives */ move xanthan gum to fat substitutes, edit description

== Introduction ==
Kraft JELL-O Chocolate Instant Pudding is known for its rich chocolate flavour, smooth texture and fast preparation times of 5 minutes. The pudding can be enjoyed as a standalone dessert, or used in cakes, pies, and no-bake recipes.<ref name=":0" /> Kraft JELL-O is a widely recognized brand, and their instant pudding is available in various flavours and dietary alternatives, including fat-free options.

The Original Chocolate Instant Pudding and Fat-Free Chocolate Instant Pudding provide consumers with two dietary alternatives for instant pudding. The puddings differ in their nutritional composition and ingredient profiles. The Fat-Free version is designed to reduce fat content while maintaining the taste and texture of the original product.

This wiki article provides a comparison of the Original JELL-O Chocolate Pudding mix with the Fat-Free JELL-O Chocolate Pudding mix by examining their ingredient lists, nutritional information, and the roles of fat substitutes and food additives. Additionally, this comparison will evaluate how both products comply with Canadian food and labelling regulations.

== Pictures of the Products ==
[[File:Jell-O_Original_Chocolate_Pudding_Mix.png|thumb|Jell-O Original Chocolate Pudding Mix<ref name=":0">Kraft Heinz Canada. (n.d.). ''JELL-O Chocolate Instant Pudding Mix''. [online] Available at: https://www.kraftheinz.com/en-CA/jell-o/products/00066188118319-chocolate-instant-pudding-mix[Accessed 21 Jul. 2026].</ref>|left|261x261px]]
[[File:Jell-O_Original_Chocolate_Pudding_Mix_Label.png|none|thumb|Jell-O Original Chocolate Pudding Mix Nutrition Facts & Ingredients List<ref name=":0" />|236x236px]]
[[File:Jell-O_Fat-Free_Chocolate_Pudding_Mix.png|thumb|Jell-O Fat-Free Chocolate Pudding Mix<ref name=":1">Kraft Heinz Canada. (n.d.). ''JELL-O Fat Free Chocolate Instant Pudding Mix''. [online] Available at: https://www.kraftheinz.com/en-CA/jell-o/products/00066188047008-fat-free-chocolate-instant-pudding-mix [Accessed 21 Jul. 2026].</ref>|left|269x269px]]

.[[File:Jell-O_Fat-Free_Chocolate_Pudding_Mix_Label.png|none|thumb|Jell-O Fat-Free Chocolate Pudding Mix Nutrition Facts & Ingredients List<ref name=":1" />|358x358px]]

.

== Ingredient lists (4 points)==
=== 1. Ingredients ===
{| class="wikitable"
|'''Jell-O Fat Free Chocolate Pudding Mix'''
|'''Jell-O Original Chocolate Pudding Mix'''
|-
|Modified cornstarch
|Sugar
|-
|Cocoa
|Modified cornstarch
|-
|Sugar (corn maltodextrin)
|Cocoa
|-
|Disodium phosphate
|Disodium phosphates
|-
|Tetrasodium diphosphate
|Tetrasodium diphosphate
|-
|Natural and artificial flavour
|Artificial and natural flavours
|-
|Salt
|Corn starch
|-
|Xanthan gum
|Salt
|-
|Aspartame*
|Modified palm oil
|-
|Titanium dioxide
|Modified vegetable oil
|-
|Acesulfame-potassium
|Titanium dioxide
|-
|Tartrazine
|Mono- and diglycerides
|-
|Mono- and diglycerides
|Allura Red
|-
|Allura Red
|Tartrazine
|-
|Sunset Yellow FCF
|Brilliant Blue FCF
|-
|Indigotine
|
|}
<nowiki>*</nowiki>Contains phenylalanine.

=== 2. Substitutes and Additives Used ===
{| class="wikitable"
|'''Category'''
|'''Jell-O Fat Free Chocolate Pudding Mix'''
|'''Jell-O Original Chocolate Pudding Mix'''
|-
|'''Sugar Substitutes'''
|Aspartame*

Acesulfame-potassium
|None
|-
|'''Fat Substitutes'''
|Xanthan gum
|None
|-
|'''Additives'''
|Disodium phosphate

Tetrasodium diphosphate

Titanium dioxide

Tartrazine

Mono- and diglycerides

Allura Red

Sunset Yellow FCF

Indigotine
|Disodium phosphates

Tetrasodium diphosphate

Titanium dioxide

Mono- and diglycerides

Allura Red

Tartrazine

Brilliant Blue FCF
|}

=== '''3. Role of Substitutes & Additives''' ===
'''Jell-O Fat Free Chocolate Pudding Mix:'''

'''Sugar Substitutes:'''

* '''Aspartame:''' A non-caloric artificial sweetener that is approximately 180-220 times sweeter than sucrose. It is composed of the amino acids aspartic acid and phenylalanine. Although aspartame provides approximately 4 kcal/g, only a small amount is needed to provide sweetness,the amount used in JELL-O Fat Free Chocolate Pudding Mix (50 mg per serving) <ref name=":2">Walmart Canada. (n.d.). ''JELL-O Fat Free Chocolate Instant Pudding Mix, 40 g Box''. [online] Available at: https://www.walmart.ca/en/ip/Jell-O-Fat-Free-Chocolate-Instant-Pudding-Mix-40-g-Box/10306315?utm_source=chatgpt.com[Accessed 21 Jul. 2026]. </ref> contributes a negligible amount of calories. Additionally, aspartame does not significantly affect blood glucose or insulin levels, making it a useful sugar substitute in products designed for individuals seeking to reduce sugar intake or a lower-calorie alternative to sugar. Individuals with phenylketonuria (PKU) should avoid aspartame because it contains phenylalanine. <ref>Healthline. (2023). ''Aspartame Side Effects: Separating Fact from Fiction''. Available at: https://www.healthline.com/health/aspartame-side-effects (Accessed: 21 July 2026).</ref>
* '''Acesulfame-potassium:''' A non-caloric artificial sweetener that is approximately 200 times sweeter than sucrose. It is not metabolized by the human body, and contributes virtually no calories. In JELL-O Fat Free Chocolate Pudding Mix, acesulfame potassium is used at 25 mg per serving <ref name=":2" /> making it a useful sugar substitute in products designed for individuals looking to reduce sugar or calorie intake. It is also considered non-cariogenic because it does not contribute to tooth decay.

'''Fat Substitutes:'''

*'''Xanthan Gum:''' A low-calorie fat-substitute. Xanthan gum is commonly used as a thickener and stabilizer in processed foods. It is produced through the fermentation of sugars by the bacterium Xanthomonas campestris. <ref>Healthline. (2025). ''Xanthan Gum: Is This Food Additive Healthy or Harmful?'' [online] Available at: https://www.healthline.com/nutrition/xanthan-gum [Accessed 21 Jul. 2026].</ref> When added to foods, including JELL-O Fat Free Chocolate Pudding Mix, xanthan gum increases the viscosity and reduces phase separation, helping maintain the desired texture and appearance of the final product.

'''Additives''':

* '''Disodium phosphate:''' Commonly used as an emulsifier, preservative, pH control agent, and texture modifier in processed foods.<ref name=":3">Noah Chemicals. (2019). ''How Disodium Phosphate Enhances Processed Foods''. [online] Available at: https://www.noahchemicals.com/how-disodium-phosphate-enhances-processed-foods/ [Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, disodium phosphate aids in maintaining the desired pudding texture and consistency.
* '''Tetrasodium diphosphate:''' An inorganic sodium salt commonly known as tetrasodium pyrophosphate. It is used in food products as a chelating agent, emulsifier, and thickening agent. <ref name=":4">PubChem. (n.d.). ''Tetrasodium Pyrophosphate''. [online] Available at: <nowiki>https://pubchem.ncbi.nlm.nih.gov/compound/Tetrasodium-Pyrophosphate</nowiki> [Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, tetrasodium diphosphate helps maintain the desired pudding texture and consistency.
*'''Titanium Dioxide:''' Commonly used as a colouring agent in processed foods. It is an odorless, white, naturally occurring mineral that is added to foods to improve colour, brightness, and opacity. <ref name=":5">Healthline. (2023). ''Titanium Dioxide in Food: Should You Be Concerned?'' [online] Available at: https://www.healthline.com/nutrition/titanium-dioxide-in-food[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, titanium dioxide contributes to the appearance of the final product by enhancing the brightness and opacity of the pudding.
*'''Tartrazine:''' Commonly used as a colouring agent in processed foods. It is a synthetic yellow food dye, also known as Yellow No. 5, that is added to foods to improve colour and visual appeal. <ref name=":6">Healthline. (2025). ''Yellow 5: What It Is, Health Effects, Cancer Risk, and More''. [online] Available at: https://www.healthline.com/health/yellow-5 [Accessed 21 Jul. 2026].</ref> Notably, the safety of tartrazine has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including tartrazine, and increased hyperactivity symptoms in children. <ref name=":7">tevens, L.J., Burgess, J.R., Stochelski, M.A. and Kuczek, T. (2012). ''Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for''. Neurotherapeutics, 9(3), pp.599–609. Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC3441937/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, tartrazine contributes to the colour of the final product by helping achieve the desired appearance and colour.
*'''Mono- and diglycerides:''' Commonly used as emulsifiers in processed foods, mono- and diglycerides improve the stability and consistency of food products by helping prevent separation of ingredients. <ref name=":8">Healthline. (2025). ''What Are Emulsifiers? Types, Uses, and Health Effects''. [online] Available at: https://www.healthline.com/health/food-nutrition/what-are-emulsifiers#examples [Accessed 21 Jul. 2026].</ref>In JELL-O Fat Free Chocolate Pudding Mix, mono- and diglycerides help maintain a uniform texture by improving the stability of the pudding mixture. [1] However, recent observational research has investigated potential associations between the intake of emulsifiers and increased cancer risk, although further research is needed to strengthen the evidence and establish whether the association is significant. <ref name=":9">Sellem, L., Srour, B., Javaux, G., Chazelas, E., Chassaing, B., Kesse-Guyot, E., Alles, B., et al. (2022). ''Food additive emulsifiers and cancer risk: results from the French prospective NutriNet-Santé cohort''. European Journal of Public Health, 32(Supplement_3), ckac129.015. [online] Available at: https://academic.oup.com/eurpub/article/32/Supplement_3/ckac129.015/6765396 [Accessed 21 Jul. 2026].</ref>
*'''Allura Red:''' Commonly used as a colouring agent, it is a synthetic red food dye, also known as Red No. 40, that is added to foods to improve colour and visual appeal. <ref name=":10">Healthline. (2025). ''Red Dye 40: Safety, Side Effects, and Food List''. [online] Available at: https://www.healthline.com/nutrition/red-dye-40[Accessed 21 Jul. 2026].</ref> Similar to tartrazine, the safety of Allura Red has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Allura Red, and increased hyperactivity symptoms in children.<ref name=":11">Stevens, L.J., Burgess, J.R., Stochelski, M.A. and Kuczek, T. (2012). ''Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for''. Neurotherapeutics, 9(3), pp.599–609. [online] Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC3441937/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Allura Red contributes to the colour of the final product by helping achieve the desired appearance and colour
*'''Sunset Yellow FCF:''' Commonly used as a colouring agent, it is a synthetic orange-yellow food dye, also known as Yellow No. 6, that is added to foods to improve colour and visual appeal. Similar to other artificial food colours, the safety of Sunset Yellow FCF has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Sunset Yellow FCF, and increased hyperactivity symptoms in children. <ref name=":11" /> Additionally, Yellow 6 may cause mild to severe hypersensitivity reactions in sensitive individuals. <ref>Center for Science in the Public Interest. (2016). ''Synthetic Food Dyes: A Rainbow of Risks''. [online] Available at: https://www.cspinet.org/sites/default/files/attachment/food-dyes-rainbow-of-risks.pdf[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Sunset Yellow FCF contributes to the colour of the final product by helping achieve the desired appearance and colour.
*'''Indigotine:''' Commonly used as a colouring agent, it is a synthetic blue food dye, also known as Blue No. 2, that is added to foods to improve colour and visual appeal.<ref>International Association of Color Manufacturers. (n.d.). ''Color Profile: Indigotine (FD&C Blue No. 2).'' [online] Available at: https://iacmcolor.org/color-profile/indigotine-fdc-blue-no-2/ [Accessed 21 Jul. 2026].</ref> Similar to other artificial food colours, the safety of Indigotine has been debated, with some studies suggesting possible associations between mixtures of artificial food colours and increased hyperactivity symptoms in children. <ref name=":11" /> In JELL-O Fat Free Chocolate Pudding Mix, Indigotine contributes to the colour of the final product by helping achieve the desired appearance and colour.

'''Jell-O Original Chocolate Pudding Mix:'''

'''Sugar Substitutes:''' None

'''Fat Substitutes:''' None

'''Additives:'''

*'''Disodium phosphate:''' commonly used as an emulsifier, preservative, pH control agent, and texture modifier in processed foods.<ref name=":3" /> In JELL-O Chocolate Pudding Mix, disodium phosphate aids in maintaining the desired pudding texture and consistency.
* '''Tetrasodium diphosphate:''' An inorganic sodium salt commonly known as tetrasodium pyrophosphate. It is used in food products as a chelating agent, emulsifier, and thickening agent. <ref name=":4" /> In JELL-O Chocolate Pudding Mix, tetrasodium diphosphate helps maintain the desired pudding texture and consistency.
* '''Titanium Dioxide:''' Commonly used as a colouring agent in processed foods. It is an odorless, white, naturally occurring mineral that is added to foods to improve colour, brightness, and opacity. <ref name=":5" /> In JELL-O Chocolate Pudding Mix, titanium dioxide contributes to the appearance of the final product by enhancing the brightness and opacity of the pudding.
* '''Tartrazine:''' Commonly used as a colouring agent in processed foods. It is a synthetic yellow food dye, also known as Yellow No. 5, that is added to foods to improve colour and visual appeal. <ref name=":6" /> Notably, the safety of tartrazine has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including tartrazine, and increased hyperactivity symptoms in children. <ref name=":7" /> In JELL-O Chocolate Pudding Mix, tartrazine contributes to the colour of the final product by helping achieve the desired appearance and consistency of colour.
* '''Mono- and diglycerides:''' Commonly used as emulsifiers in processed foods, mono- and diglycerides improve the stability and consistency of food products by helping prevent separation of ingredients. <ref name=":8" />In JELL-O Chocolate Pudding Mix, mono- and diglycerides help maintain a uniform texture by improving the stability of the pudding mixture. [1] However, recent observational research has investigated potential associations between the intake of emulsifiers and increased cancer risk, although further research is needed to strengthen the evidence and establish whether the association is significant. <ref name=":9" />
* '''Allura Red:''' Commonly used as a colouring agent, it is a synthetic red food dye, also known as Red No. 40, that is added to foods to improve colour and visual appeal. <ref name=":10" /> Similar to tartrazine, the safety of Allura Red has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Allura Red, and increased hyperactivity symptoms in children.<ref name=":11" /> In JELL-O Chocolate Pudding Mix, Allura Red contributes to the colour of the final product by helping achieve the desired appearance and colour
* '''Brilliant Blue FCF:''' Commonly used as a colouring agent, it is a synthetic blue food dye, also known as Blue No. 1, that is added to foods to improve colour and visual appeal. Brilliant Blue FCF is extensively used in the food industry to colour products such as beverages, candies, dairy products, desserts, and processed foods. <ref>Ataman Chemical. (n.d.). ''Brilliant Blue FCF''. [online] Available at: https://www.atamanchemicals.com/brillant-blue-fcf_u25371/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Brilliant Blue FCF contributes to the colour of the final product by helping achieve the desired appearance and colour. However, like the other artificial food colours, the safety of Brilliant Blue FCF has been debated, with some studies suggesting possible associations between mixtures of artificial food colours and increased hyperactivity symptoms in children. <ref name=":11" />

=== 4. Comparison of the Two Ingredient List ===
'''Similarities:'''

Both products contain several of the same basic ingredients: Modified cornstarch, Cocoa, Disodium phosphate, Salt, Artificial and natural flavours, Titanium dioxide, Mono- and diglycerides, Allura Red, Tartrazine. Both products also contain blue food colouring, the regular Jell-O contains Brilliant Blue FCF, while the fat-free Jell-O contains Indigotine.

These shared ingredients help create the main characteristics expected from instant chocolate pudding. They provide chocolate flavour, color, thickness, stability and a smooth texture. Both products use modified cornstarch as a thickening ingredient. This is necessary because instant pudding must become thick after it is mixed with milk without requiring cooking. Both products also use phosphates and mono- and diglycerides. These ingredients help the mixture set correctly and remain smooth after prepartion.

'''Differences:'''

The difference is the position of sugar in the ingredient lists. Sugar is the first ingredient in the regular version. In comparison, modified cornstarch is the first ingredient in the fat-free version. This is reflected by the front of package nutrition symbol stating the product is high in sugars for the regular instant pudding, and not for the fat-free instant pudding. Canadian food-labelling rules generally require ingredients to be listed in descending order by weight. Therefore, the different order suggests that sugar makes up a larger part of the regular dry mix.<ref>{{Cite web|title=Food and Drug Regulations (C.R.C., c. 870), Section B.01.008.2|url=https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.%2C_c._870/section-B.01.008.2.html|url-status=live|access-date=July 22, 2026|website=Justice Laws Website}}</ref>

The regular version also contains modified palm oil. These ingredients are not found in the fat-free version. Their main role is to provide a richer texture. Because these oils are removed from the fat-free product, the manufacturer uses a different combination of ingredients. The fat-free version contains xanthan gum and modified cornstarch, which provide thickness.

The fat-free product contains aspartame and acesulfame-potassium, while the regular product mainly depends on sugar for sweetness.

The combination of food colouring additives differs between the two products. Both instant puddings have the same red food colouring Allura Red. However, the regular instant pudding has a bright blue colour additive, Brilliant Blue FCF, while the fat-free instant pudding has a dark blue colour additive, Indigotine, plus a yellow colour additive, Sunset Yellow FCF.

Overall, the fat-free product has a longer and more complex ingredient list. More ingredients are used to maintain sweetness, thickness, color and stability after the oils are removed.

== Labels (1 points)==
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

== 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 [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references/>

{{Projectbox FNH200}}
[[Category:Food_Science]]

Course:FNH200/Assignments/2026/Jell-O Chocolate Pudding Mix - Original vs Fat-Free

2026-07-22T18:25:15Z

AkashaSage: Move xanthan gum to fat substitutes

== Introduction ==
Kraft JELL-O Chocolate Instant Pudding is known for its rich chocolate flavour, smooth texture and fast preparation times of 5 minutes. The pudding can be enjoyed as a standalone dessert, or used in cakes, pies, and no-bake recipes.<ref name=":0" /> Kraft JELL-O is a widely recognized brand, and their instant pudding is available in various flavours and dietary alternatives, including fat-free options.

The Original Chocolate Instant Pudding and Fat-Free Chocolate Instant Pudding provide consumers with two dietary alternatives for instant pudding. The puddings differ in their nutritional composition and ingredient profiles. The Fat-Free version is designed to reduce fat content while maintaining the taste and texture of the original product.

This wiki article provides a comparison of the Original JELL-O Chocolate Pudding mix with the Fat-Free JELL-O Chocolate Pudding mix by examining their ingredient lists, nutritional information, and the roles of fat substitutes and food additives. Additionally, this comparison will evaluate how both products comply with Canadian food and labelling regulations.

== Pictures of the Products ==
[[File:Jell-O_Original_Chocolate_Pudding_Mix.png|thumb|Jell-O Original Chocolate Pudding Mix<ref name=":0">Kraft Heinz Canada. (n.d.). ''JELL-O Chocolate Instant Pudding Mix''. [online] Available at: https://www.kraftheinz.com/en-CA/jell-o/products/00066188118319-chocolate-instant-pudding-mix[Accessed 21 Jul. 2026].</ref>|left|261x261px]]
[[File:Jell-O_Original_Chocolate_Pudding_Mix_Label.png|none|thumb|Jell-O Original Chocolate Pudding Mix Nutrition Facts & Ingredients List<ref name=":0" />|236x236px]]
[[File:Jell-O_Fat-Free_Chocolate_Pudding_Mix.png|thumb|Jell-O Fat-Free Chocolate Pudding Mix<ref name=":1">Kraft Heinz Canada. (n.d.). ''JELL-O Fat Free Chocolate Instant Pudding Mix''. [online] Available at: https://www.kraftheinz.com/en-CA/jell-o/products/00066188047008-fat-free-chocolate-instant-pudding-mix [Accessed 21 Jul. 2026].</ref>|left|269x269px]]

.[[File:Jell-O_Fat-Free_Chocolate_Pudding_Mix_Label.png|none|thumb|Jell-O Fat-Free Chocolate Pudding Mix Nutrition Facts & Ingredients List<ref name=":1" />|358x358px]]

.

== Ingredient lists (4 points)==
=== 1. Ingredients ===
{| class="wikitable"
|'''Jell-O Fat Free Chocolate Pudding Mix'''
|'''Jell-O Original Chocolate Pudding Mix'''
|-
|Modified cornstarch
|Sugar
|-
|Cocoa
|Modified cornstarch
|-
|Sugar (corn maltodextrin)
|Cocoa
|-
|Disodium phosphate
|Disodium phosphates
|-
|Tetrasodium diphosphate
|Tetrasodium diphosphate
|-
|Natural and artificial flavour
|Artificial and natural flavours
|-
|Salt
|Corn starch
|-
|Xanthan gum
|Salt
|-
|Aspartame*
|Modified palm oil
|-
|Titanium dioxide
|Modified vegetable oil
|-
|Acesulfame-potassium
|Titanium dioxide
|-
|Tartrazine
|Mono- and diglycerides
|-
|Mono- and diglycerides
|Allura Red
|-
|Allura Red
|Tartrazine
|-
|Sunset Yellow FCF
|Brilliant Blue FCF
|-
|Indigotine
|
|}
<nowiki>*</nowiki>Contains phenylalanine.

=== 2. Substitutes and Additives Used ===
{| class="wikitable"
|'''Category'''
|'''Jell-O Fat Free Chocolate Pudding Mix'''
|'''Jell-O Original Chocolate Pudding Mix'''
|-
|'''Sugar Substitutes'''
|Aspartame*

Acesulfame-potassium
|None
|-
|'''Fat Substitutes'''
|Xanthan gum
|None
|-
|'''Additives'''
|Disodium phosphate

Tetrasodium diphosphate

Titanium dioxide

Tartrazine

Mono- and diglycerides

Allura Red

Sunset Yellow FCF

Indigotine
|Disodium phosphates

Tetrasodium diphosphate

Titanium dioxide

Mono- and diglycerides

Allura Red

Tartrazine

Brilliant Blue FCF
|}

=== '''3. Role of Substitutes & Additives''' ===
'''Jell-O Fat Free Chocolate Pudding Mix:'''

'''Sugar Substitutes:'''

* '''Aspartame:''' A non-caloric artificial sweetener that is approximately 180-220 times sweeter than sucrose. It is composed of the amino acids aspartic acid and phenylalanine. Although aspartame provides approximately 4 kcal/g, only a small amount is needed to provide sweetness,the amount used in JELL-O Fat Free Chocolate Pudding Mix (50 mg per serving) <ref name=":2">Walmart Canada. (n.d.). ''JELL-O Fat Free Chocolate Instant Pudding Mix, 40 g Box''. [online] Available at: https://www.walmart.ca/en/ip/Jell-O-Fat-Free-Chocolate-Instant-Pudding-Mix-40-g-Box/10306315?utm_source=chatgpt.com[Accessed 21 Jul. 2026]. </ref> contributes a negligible amount of calories. Additionally, aspartame does not significantly affect blood glucose or insulin levels, making it a useful sugar substitute in products designed for individuals seeking to reduce sugar intake or a lower-calorie alternative to sugar. Individuals with phenylketonuria (PKU) should avoid aspartame because it contains phenylalanine. <ref>Healthline. (2023). ''Aspartame Side Effects: Separating Fact from Fiction''. Available at: https://www.healthline.com/health/aspartame-side-effects (Accessed: 21 July 2026).</ref>
* '''Acesulfame-potassium:''' A non-caloric artificial sweetener that is approximately 200 times sweeter than sucrose. It is not metabolized by the human body, and contributes virtually no calories. In JELL-O Fat Free Chocolate Pudding Mix, acesulfame potassium is used at 25 mg per serving <ref name=":2" /> making it a useful sugar substitute in products designed for individuals looking to reduce sugar or calorie intake. It is also considered non-cariogenic because it does not contribute to tooth decay.

'''Fat Substitutes:''' None

'''Additives''':

* '''Disodium phosphate:''' Commonly used as an emulsifier, preservative, pH control agent, and texture modifier in processed foods.<ref name=":3">Noah Chemicals. (2019). ''How Disodium Phosphate Enhances Processed Foods''. [online] Available at: https://www.noahchemicals.com/how-disodium-phosphate-enhances-processed-foods/ [Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, disodium phosphate aids in maintaining the desired pudding texture and consistency.
* '''Tetrasodium diphosphate:''' An inorganic sodium salt commonly known as tetrasodium pyrophosphate. It is used in food products as a chelating agent, emulsifier, and thickening agent. <ref name=":4">PubChem. (n.d.). ''Tetrasodium Pyrophosphate''. [online] Available at: <nowiki>https://pubchem.ncbi.nlm.nih.gov/compound/Tetrasodium-Pyrophosphate</nowiki> [Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, tetrasodium diphosphate helps maintain the desired pudding texture and consistency.
*'''Xanthan Gum:''' Commonly used as a thickener and stabilizer in processed foods. It is produced through the fermentation of sugars by the bacterium Xanthomonas campestris. <ref>Healthline. (2025). ''Xanthan Gum: Is This Food Additive Healthy or Harmful?'' [online] Available at: https://www.healthline.com/nutrition/xanthan-gum [Accessed 21 Jul. 2026].</ref> When added to foods, including JELL-O Fat Free Chocolate Pudding Mix, xanthan gum increases the viscosity and reduces phase separation, helping maintain the desired texture and appearance of the final product.
*'''Titanium Dioxide:''' Commonly used as a colouring agent in processed foods. It is an odorless, white, naturally occurring mineral that is added to foods to improve colour, brightness, and opacity. <ref name=":5">Healthline. (2023). ''Titanium Dioxide in Food: Should You Be Concerned?'' [online] Available at: https://www.healthline.com/nutrition/titanium-dioxide-in-food[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, titanium dioxide contributes to the appearance of the final product by enhancing the brightness and opacity of the pudding.
*'''Tartrazine:''' Commonly used as a colouring agent in processed foods. It is a synthetic yellow food dye, also known as Yellow No. 5, that is added to foods to improve colour and visual appeal. <ref name=":6">Healthline. (2025). ''Yellow 5: What It Is, Health Effects, Cancer Risk, and More''. [online] Available at: https://www.healthline.com/health/yellow-5 [Accessed 21 Jul. 2026].</ref> Notably, the safety of tartrazine has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including tartrazine, and increased hyperactivity symptoms in children. <ref name=":7">tevens, L.J., Burgess, J.R., Stochelski, M.A. and Kuczek, T. (2012). ''Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for''. Neurotherapeutics, 9(3), pp.599–609. Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC3441937/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, tartrazine contributes to the colour of the final product by helping achieve the desired appearance and colour.
*'''Mono- and diglycerides:''' Commonly used as emulsifiers in processed foods, mono- and diglycerides improve the stability and consistency of food products by helping prevent separation of ingredients. <ref name=":8">Healthline. (2025). ''What Are Emulsifiers? Types, Uses, and Health Effects''. [online] Available at: https://www.healthline.com/health/food-nutrition/what-are-emulsifiers#examples [Accessed 21 Jul. 2026].</ref>In JELL-O Fat Free Chocolate Pudding Mix, mono- and diglycerides help maintain a uniform texture by improving the stability of the pudding mixture. [1] However, recent observational research has investigated potential associations between the intake of emulsifiers and increased cancer risk, although further research is needed to strengthen the evidence and establish whether the association is significant. <ref name=":9">Sellem, L., Srour, B., Javaux, G., Chazelas, E., Chassaing, B., Kesse-Guyot, E., Alles, B., et al. (2022). ''Food additive emulsifiers and cancer risk: results from the French prospective NutriNet-Santé cohort''. European Journal of Public Health, 32(Supplement_3), ckac129.015. [online] Available at: https://academic.oup.com/eurpub/article/32/Supplement_3/ckac129.015/6765396 [Accessed 21 Jul. 2026].</ref>
*'''Allura Red:''' Commonly used as a colouring agent, it is a synthetic red food dye, also known as Red No. 40, that is added to foods to improve colour and visual appeal. <ref name=":10">Healthline. (2025). ''Red Dye 40: Safety, Side Effects, and Food List''. [online] Available at: https://www.healthline.com/nutrition/red-dye-40[Accessed 21 Jul. 2026].</ref> Similar to tartrazine, the safety of Allura Red has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Allura Red, and increased hyperactivity symptoms in children.<ref name=":11">Stevens, L.J., Burgess, J.R., Stochelski, M.A. and Kuczek, T. (2012). ''Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for''. Neurotherapeutics, 9(3), pp.599–609. [online] Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC3441937/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Allura Red contributes to the colour of the final product by helping achieve the desired appearance and colour
*'''Sunset Yellow FCF:''' Commonly used as a colouring agent, it is a synthetic orange-yellow food dye, also known as Yellow No. 6, that is added to foods to improve colour and visual appeal. Similar to other artificial food colours, the safety of Sunset Yellow FCF has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Sunset Yellow FCF, and increased hyperactivity symptoms in children. <ref name=":11" /> Additionally, Yellow 6 may cause mild to severe hypersensitivity reactions in sensitive individuals. <ref>Center for Science in the Public Interest. (2016). ''Synthetic Food Dyes: A Rainbow of Risks''. [online] Available at: https://www.cspinet.org/sites/default/files/attachment/food-dyes-rainbow-of-risks.pdf[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Sunset Yellow FCF contributes to the colour of the final product by helping achieve the desired appearance and colour.
*'''Indigotine:''' Commonly used as a colouring agent, it is a synthetic blue food dye, also known as Blue No. 2, that is added to foods to improve colour and visual appeal.<ref>International Association of Color Manufacturers. (n.d.). ''Color Profile: Indigotine (FD&C Blue No. 2).'' [online] Available at: https://iacmcolor.org/color-profile/indigotine-fdc-blue-no-2/ [Accessed 21 Jul. 2026].</ref> Similar to other artificial food colours, the safety of Indigotine has been debated, with some studies suggesting possible associations between mixtures of artificial food colours and increased hyperactivity symptoms in children. <ref name=":11" /> In JELL-O Fat Free Chocolate Pudding Mix, Indigotine contributes to the colour of the final product by helping achieve the desired appearance and colour.

'''Jell-O Original Chocolate Pudding Mix:'''

'''Sugar Substitutes:''' None

'''Fat Substitutes:''' None

'''Additives:'''

*'''Disodium phosphate:''' commonly used as an emulsifier, preservative, pH control agent, and texture modifier in processed foods.<ref name=":3" /> In JELL-O Chocolate Pudding Mix, disodium phosphate aids in maintaining the desired pudding texture and consistency.
* '''Tetrasodium diphosphate:''' An inorganic sodium salt commonly known as tetrasodium pyrophosphate. It is used in food products as a chelating agent, emulsifier, and thickening agent. <ref name=":4" /> In JELL-O Chocolate Pudding Mix, tetrasodium diphosphate helps maintain the desired pudding texture and consistency.
* '''Titanium Dioxide:''' Commonly used as a colouring agent in processed foods. It is an odorless, white, naturally occurring mineral that is added to foods to improve colour, brightness, and opacity. <ref name=":5" /> In JELL-O Chocolate Pudding Mix, titanium dioxide contributes to the appearance of the final product by enhancing the brightness and opacity of the pudding.
* '''Tartrazine:''' Commonly used as a colouring agent in processed foods. It is a synthetic yellow food dye, also known as Yellow No. 5, that is added to foods to improve colour and visual appeal. <ref name=":6" /> Notably, the safety of tartrazine has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including tartrazine, and increased hyperactivity symptoms in children. <ref name=":7" /> In JELL-O Chocolate Pudding Mix, tartrazine contributes to the colour of the final product by helping achieve the desired appearance and consistency of colour.
* '''Mono- and diglycerides:''' Commonly used as emulsifiers in processed foods, mono- and diglycerides improve the stability and consistency of food products by helping prevent separation of ingredients. <ref name=":8" />In JELL-O Chocolate Pudding Mix, mono- and diglycerides help maintain a uniform texture by improving the stability of the pudding mixture. [1] However, recent observational research has investigated potential associations between the intake of emulsifiers and increased cancer risk, although further research is needed to strengthen the evidence and establish whether the association is significant. <ref name=":9" />
* '''Allura Red:''' Commonly used as a colouring agent, it is a synthetic red food dye, also known as Red No. 40, that is added to foods to improve colour and visual appeal. <ref name=":10" /> Similar to tartrazine, the safety of Allura Red has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Allura Red, and increased hyperactivity symptoms in children.<ref name=":11" /> In JELL-O Chocolate Pudding Mix, Allura Red contributes to the colour of the final product by helping achieve the desired appearance and colour
* '''Brilliant Blue FCF:''' Commonly used as a colouring agent, it is a synthetic blue food dye, also known as Blue No. 1, that is added to foods to improve colour and visual appeal. Brilliant Blue FCF is extensively used in the food industry to colour products such as beverages, candies, dairy products, desserts, and processed foods. <ref>Ataman Chemical. (n.d.). ''Brilliant Blue FCF''. [online] Available at: https://www.atamanchemicals.com/brillant-blue-fcf_u25371/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Brilliant Blue FCF contributes to the colour of the final product by helping achieve the desired appearance and colour. However, like the other artificial food colours, the safety of Brilliant Blue FCF has been debated, with some studies suggesting possible associations between mixtures of artificial food colours and increased hyperactivity symptoms in children. <ref name=":11" />

=== 4. Comparison of the Two Ingredient List ===
'''Similarities:'''

Both products contain several of the same basic ingredients: Modified cornstarch, Cocoa, Disodium phosphate, Salt, Artificial and natural flavours, Titanium dioxide, Mono- and diglycerides, Allura Red, Tartrazine. Both products also contain blue food colouring, the regular Jell-O contains Brilliant Blue FCF, while the fat-free Jell-O contains Indigotine.

These shared ingredients help create the main characteristics expected from instant chocolate pudding. They provide chocolate flavour, color, thickness, stability and a smooth texture. Both products use modified cornstarch as a thickening ingredient. This is necessary because instant pudding must become thick after it is mixed with milk without requiring cooking. Both products also use phosphates and mono- and diglycerides. These ingredients help the mixture set correctly and remain smooth after prepartion.

'''Differences:'''

The difference is the position of sugar in the ingredient lists. Sugar is the first ingredient in the regular version. In comparison, modified cornstarch is the first ingredient in the fat-free version. This is reflected by the front of package nutrition symbol stating the product is high in sugars for the regular instant pudding, and not for the fat-free instant pudding. Canadian food-labelling rules generally require ingredients to be listed in descending order by weight. Therefore, the different order suggests that sugar makes up a larger part of the regular dry mix.<ref>{{Cite web|title=Food and Drug Regulations (C.R.C., c. 870), Section B.01.008.2|url=https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.%2C_c._870/section-B.01.008.2.html|url-status=live|access-date=July 22, 2026|website=Justice Laws Website}}</ref>

The regular version also contains modified palm oil. These ingredients are not found in the fat-free version. Their main role is to provide a richer texture. Because these oils are removed from the fat-free product, the manufacturer uses a different combination of ingredients. The fat-free version contains xanthan gum and modified cornstarch, which provide thickness.

The fat-free product contains aspartame and acesulfame-potassium, while the regular product mainly depends on sugar for sweetness.

The combination of food colouring additives differs between the two products. Both instant puddings have the same red food colouring Allura Red. However, the regular instant pudding has a bright blue colour additive, Brilliant Blue FCF, while the fat-free instant pudding has a dark blue colour additive, Indigotine, plus a yellow colour additive, Sunset Yellow FCF.

Overall, the fat-free product has a longer and more complex ingredient list. More ingredients are used to maintain sweetness, thickness, color and stability after the oils are removed.

== Labels (1 points)==
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

== 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 [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references/>

{{Projectbox FNH200}}
[[Category:Food_Science]]

Course:FNH200/Assignments/2026/Jell-O Chocolate Pudding Mix - Original vs Fat-Free

2026-07-22T18:24:26Z

AkashaSage: Edit and merge of introductions

== Introduction ==
Kraft JELL-O Chocolate Instant Pudding is known for its rich chocolate flavour, smooth texture and fast preparation times of 5 minutes. The pudding can be enjoyed as a standalone dessert, or used in cakes, pies, and no-bake recipes.<ref name=":0" /> Kraft JELL-O is a widely recognized brand, and their instant pudding is available in various flavours and dietary alternatives, including fat-free options.

The Original Chocolate Instant Pudding and Fat-Free Chocolate Instant Pudding provide consumers with two dietary alternatives for instant pudding. The puddings differ in their nutritional composition and ingredient profiles. The Fat-Free version is designed to reduce fat content while maintaining the taste and texture of the original product.

This wiki article provides a comparison of the Original JELL-O Chocolate Pudding mix with the Fat-Free JELL-O Chocolate Pudding mix by examining their ingredient lists, nutritional information, and the roles of fat substitutes and food additives. Additionally, this comparison will evaluate how both products comply with Canadian food and labelling regulations.

== Pictures of the Products ==
[[File:Jell-O_Original_Chocolate_Pudding_Mix.png|thumb|Jell-O Original Chocolate Pudding Mix<ref name=":0">Kraft Heinz Canada. (n.d.). ''JELL-O Chocolate Instant Pudding Mix''. [online] Available at: https://www.kraftheinz.com/en-CA/jell-o/products/00066188118319-chocolate-instant-pudding-mix[Accessed 21 Jul. 2026].</ref>|left|261x261px]]
[[File:Jell-O_Original_Chocolate_Pudding_Mix_Label.png|none|thumb|Jell-O Original Chocolate Pudding Mix Nutrition Facts & Ingredients List<ref name=":0" />|236x236px]]
[[File:Jell-O_Fat-Free_Chocolate_Pudding_Mix.png|thumb|Jell-O Fat-Free Chocolate Pudding Mix<ref name=":1">Kraft Heinz Canada. (n.d.). ''JELL-O Fat Free Chocolate Instant Pudding Mix''. [online] Available at: https://www.kraftheinz.com/en-CA/jell-o/products/00066188047008-fat-free-chocolate-instant-pudding-mix [Accessed 21 Jul. 2026].</ref>|left|269x269px]]

.[[File:Jell-O_Fat-Free_Chocolate_Pudding_Mix_Label.png|none|thumb|Jell-O Fat-Free Chocolate Pudding Mix Nutrition Facts & Ingredients List<ref name=":1" />|358x358px]]

.

== Ingredient lists (4 points)==
=== 1. Ingredients ===
{| class="wikitable"
|'''Jell-O Fat Free Chocolate Pudding Mix'''
|'''Jell-O Original Chocolate Pudding Mix'''
|-
|Modified cornstarch
|Sugar
|-
|Cocoa
|Modified cornstarch
|-
|Sugar (corn maltodextrin)
|Cocoa
|-
|Disodium phosphate
|Disodium phosphates
|-
|Tetrasodium diphosphate
|Tetrasodium diphosphate
|-
|Natural and artificial flavour
|Artificial and natural flavours
|-
|Salt
|Corn starch
|-
|Xanthan gum
|Salt
|-
|Aspartame*
|Modified palm oil
|-
|Titanium dioxide
|Modified vegetable oil
|-
|Acesulfame-potassium
|Titanium dioxide
|-
|Tartrazine
|Mono- and diglycerides
|-
|Mono- and diglycerides
|Allura Red
|-
|Allura Red
|Tartrazine
|-
|Sunset Yellow FCF
|Brilliant Blue FCF
|-
|Indigotine
|
|}
<nowiki>*</nowiki>Contains phenylalanine.

=== 2. Substitutes and Additives Used ===
{| class="wikitable"
|'''Category'''
|'''Jell-O Fat Free Chocolate Pudding Mix'''
|'''Jell-O Original Chocolate Pudding Mix'''
|-
|'''Sugar Substitutes'''
|Aspartame*

Acesulfame-potassium
|None
|-
|'''Fat Substitutes'''
|None
|None
|-
|'''Additives'''
|Disodium phosphate

Tetrasodium diphosphate

Xanthan gum

Titanium dioxide

Tartrazine

Mono- and diglycerides

Allura Red

Sunset Yellow FCF

Indigotine
|Disodium phosphates

Tetrasodium diphosphate

Titanium dioxide

Mono- and diglycerides

Allura Red

Tartrazine

Brilliant Blue FCF
|}

=== '''3. Role of Substitutes & Additives''' ===
'''Jell-O Fat Free Chocolate Pudding Mix:'''

'''Sugar Substitutes:'''

* '''Aspartame:''' A non-caloric artificial sweetener that is approximately 180-220 times sweeter than sucrose. It is composed of the amino acids aspartic acid and phenylalanine. Although aspartame provides approximately 4 kcal/g, only a small amount is needed to provide sweetness,the amount used in JELL-O Fat Free Chocolate Pudding Mix (50 mg per serving) <ref name=":2">Walmart Canada. (n.d.). ''JELL-O Fat Free Chocolate Instant Pudding Mix, 40 g Box''. [online] Available at: https://www.walmart.ca/en/ip/Jell-O-Fat-Free-Chocolate-Instant-Pudding-Mix-40-g-Box/10306315?utm_source=chatgpt.com[Accessed 21 Jul. 2026]. </ref> contributes a negligible amount of calories. Additionally, aspartame does not significantly affect blood glucose or insulin levels, making it a useful sugar substitute in products designed for individuals seeking to reduce sugar intake or a lower-calorie alternative to sugar. Individuals with phenylketonuria (PKU) should avoid aspartame because it contains phenylalanine. <ref>Healthline. (2023). ''Aspartame Side Effects: Separating Fact from Fiction''. Available at: https://www.healthline.com/health/aspartame-side-effects (Accessed: 21 July 2026).</ref>
* '''Acesulfame-potassium:''' A non-caloric artificial sweetener that is approximately 200 times sweeter than sucrose. It is not metabolized by the human body, and contributes virtually no calories. In JELL-O Fat Free Chocolate Pudding Mix, acesulfame potassium is used at 25 mg per serving <ref name=":2" /> making it a useful sugar substitute in products designed for individuals looking to reduce sugar or calorie intake. It is also considered non-cariogenic because it does not contribute to tooth decay.

'''Fat Substitutes:''' None

'''Additives''':

* '''Disodium phosphate:''' Commonly used as an emulsifier, preservative, pH control agent, and texture modifier in processed foods.<ref name=":3">Noah Chemicals. (2019). ''How Disodium Phosphate Enhances Processed Foods''. [online] Available at: https://www.noahchemicals.com/how-disodium-phosphate-enhances-processed-foods/ [Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, disodium phosphate aids in maintaining the desired pudding texture and consistency.
* '''Tetrasodium diphosphate:''' An inorganic sodium salt commonly known as tetrasodium pyrophosphate. It is used in food products as a chelating agent, emulsifier, and thickening agent. <ref name=":4">PubChem. (n.d.). ''Tetrasodium Pyrophosphate''. [online] Available at: <nowiki>https://pubchem.ncbi.nlm.nih.gov/compound/Tetrasodium-Pyrophosphate</nowiki> [Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, tetrasodium diphosphate helps maintain the desired pudding texture and consistency.
*'''Xanthan Gum:''' Commonly used as a thickener and stabilizer in processed foods. It is produced through the fermentation of sugars by the bacterium Xanthomonas campestris. <ref>Healthline. (2025). ''Xanthan Gum: Is This Food Additive Healthy or Harmful?'' [online] Available at: https://www.healthline.com/nutrition/xanthan-gum [Accessed 21 Jul. 2026].</ref> When added to foods, including JELL-O Fat Free Chocolate Pudding Mix, xanthan gum increases the viscosity and reduces phase separation, helping maintain the desired texture and appearance of the final product.
*'''Titanium Dioxide:''' Commonly used as a colouring agent in processed foods. It is an odorless, white, naturally occurring mineral that is added to foods to improve colour, brightness, and opacity. <ref name=":5">Healthline. (2023). ''Titanium Dioxide in Food: Should You Be Concerned?'' [online] Available at: https://www.healthline.com/nutrition/titanium-dioxide-in-food[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, titanium dioxide contributes to the appearance of the final product by enhancing the brightness and opacity of the pudding.
*'''Tartrazine:''' Commonly used as a colouring agent in processed foods. It is a synthetic yellow food dye, also known as Yellow No. 5, that is added to foods to improve colour and visual appeal. <ref name=":6">Healthline. (2025). ''Yellow 5: What It Is, Health Effects, Cancer Risk, and More''. [online] Available at: https://www.healthline.com/health/yellow-5 [Accessed 21 Jul. 2026].</ref> Notably, the safety of tartrazine has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including tartrazine, and increased hyperactivity symptoms in children. <ref name=":7">tevens, L.J., Burgess, J.R., Stochelski, M.A. and Kuczek, T. (2012). ''Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for''. Neurotherapeutics, 9(3), pp.599–609. Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC3441937/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, tartrazine contributes to the colour of the final product by helping achieve the desired appearance and colour.
*'''Mono- and diglycerides:''' Commonly used as emulsifiers in processed foods, mono- and diglycerides improve the stability and consistency of food products by helping prevent separation of ingredients. <ref name=":8">Healthline. (2025). ''What Are Emulsifiers? Types, Uses, and Health Effects''. [online] Available at: https://www.healthline.com/health/food-nutrition/what-are-emulsifiers#examples [Accessed 21 Jul. 2026].</ref>In JELL-O Fat Free Chocolate Pudding Mix, mono- and diglycerides help maintain a uniform texture by improving the stability of the pudding mixture. [1] However, recent observational research has investigated potential associations between the intake of emulsifiers and increased cancer risk, although further research is needed to strengthen the evidence and establish whether the association is significant. <ref name=":9">Sellem, L., Srour, B., Javaux, G., Chazelas, E., Chassaing, B., Kesse-Guyot, E., Alles, B., et al. (2022). ''Food additive emulsifiers and cancer risk: results from the French prospective NutriNet-Santé cohort''. European Journal of Public Health, 32(Supplement_3), ckac129.015. [online] Available at: https://academic.oup.com/eurpub/article/32/Supplement_3/ckac129.015/6765396 [Accessed 21 Jul. 2026].</ref>
*'''Allura Red:''' Commonly used as a colouring agent, it is a synthetic red food dye, also known as Red No. 40, that is added to foods to improve colour and visual appeal. <ref name=":10">Healthline. (2025). ''Red Dye 40: Safety, Side Effects, and Food List''. [online] Available at: https://www.healthline.com/nutrition/red-dye-40[Accessed 21 Jul. 2026].</ref> Similar to tartrazine, the safety of Allura Red has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Allura Red, and increased hyperactivity symptoms in children.<ref name=":11">Stevens, L.J., Burgess, J.R., Stochelski, M.A. and Kuczek, T. (2012). ''Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for''. Neurotherapeutics, 9(3), pp.599–609. [online] Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC3441937/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Allura Red contributes to the colour of the final product by helping achieve the desired appearance and colour
*'''Sunset Yellow FCF:''' Commonly used as a colouring agent, it is a synthetic orange-yellow food dye, also known as Yellow No. 6, that is added to foods to improve colour and visual appeal. Similar to other artificial food colours, the safety of Sunset Yellow FCF has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Sunset Yellow FCF, and increased hyperactivity symptoms in children. <ref name=":11" /> Additionally, Yellow 6 may cause mild to severe hypersensitivity reactions in sensitive individuals. <ref>Center for Science in the Public Interest. (2016). ''Synthetic Food Dyes: A Rainbow of Risks''. [online] Available at: https://www.cspinet.org/sites/default/files/attachment/food-dyes-rainbow-of-risks.pdf[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Sunset Yellow FCF contributes to the colour of the final product by helping achieve the desired appearance and colour.
*'''Indigotine:''' Commonly used as a colouring agent, it is a synthetic blue food dye, also known as Blue No. 2, that is added to foods to improve colour and visual appeal.<ref>International Association of Color Manufacturers. (n.d.). ''Color Profile: Indigotine (FD&C Blue No. 2).'' [online] Available at: https://iacmcolor.org/color-profile/indigotine-fdc-blue-no-2/ [Accessed 21 Jul. 2026].</ref> Similar to other artificial food colours, the safety of Indigotine has been debated, with some studies suggesting possible associations between mixtures of artificial food colours and increased hyperactivity symptoms in children. <ref name=":11" /> In JELL-O Fat Free Chocolate Pudding Mix, Indigotine contributes to the colour of the final product by helping achieve the desired appearance and colour.

'''Jell-O Original Chocolate Pudding Mix:'''

'''Sugar Substitutes:''' None

'''Fat Substitutes:''' None

'''Additives:'''

*'''Disodium phosphate:''' commonly used as an emulsifier, preservative, pH control agent, and texture modifier in processed foods.<ref name=":3" /> In JELL-O Chocolate Pudding Mix, disodium phosphate aids in maintaining the desired pudding texture and consistency.
* '''Tetrasodium diphosphate:''' An inorganic sodium salt commonly known as tetrasodium pyrophosphate. It is used in food products as a chelating agent, emulsifier, and thickening agent. <ref name=":4" /> In JELL-O Chocolate Pudding Mix, tetrasodium diphosphate helps maintain the desired pudding texture and consistency.
* '''Titanium Dioxide:''' Commonly used as a colouring agent in processed foods. It is an odorless, white, naturally occurring mineral that is added to foods to improve colour, brightness, and opacity. <ref name=":5" /> In JELL-O Chocolate Pudding Mix, titanium dioxide contributes to the appearance of the final product by enhancing the brightness and opacity of the pudding.
* '''Tartrazine:''' Commonly used as a colouring agent in processed foods. It is a synthetic yellow food dye, also known as Yellow No. 5, that is added to foods to improve colour and visual appeal. <ref name=":6" /> Notably, the safety of tartrazine has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including tartrazine, and increased hyperactivity symptoms in children. <ref name=":7" /> In JELL-O Chocolate Pudding Mix, tartrazine contributes to the colour of the final product by helping achieve the desired appearance and consistency of colour.
* '''Mono- and diglycerides:''' Commonly used as emulsifiers in processed foods, mono- and diglycerides improve the stability and consistency of food products by helping prevent separation of ingredients. <ref name=":8" />In JELL-O Chocolate Pudding Mix, mono- and diglycerides help maintain a uniform texture by improving the stability of the pudding mixture. [1] However, recent observational research has investigated potential associations between the intake of emulsifiers and increased cancer risk, although further research is needed to strengthen the evidence and establish whether the association is significant. <ref name=":9" />
* '''Allura Red:''' Commonly used as a colouring agent, it is a synthetic red food dye, also known as Red No. 40, that is added to foods to improve colour and visual appeal. <ref name=":10" /> Similar to tartrazine, the safety of Allura Red has been debated, with some studies suggesting a possible association between mixtures of artificial food colours, including Allura Red, and increased hyperactivity symptoms in children.<ref name=":11" /> In JELL-O Chocolate Pudding Mix, Allura Red contributes to the colour of the final product by helping achieve the desired appearance and colour
* '''Brilliant Blue FCF:''' Commonly used as a colouring agent, it is a synthetic blue food dye, also known as Blue No. 1, that is added to foods to improve colour and visual appeal. Brilliant Blue FCF is extensively used in the food industry to colour products such as beverages, candies, dairy products, desserts, and processed foods. <ref>Ataman Chemical. (n.d.). ''Brilliant Blue FCF''. [online] Available at: https://www.atamanchemicals.com/brillant-blue-fcf_u25371/[Accessed 21 Jul. 2026].</ref> In JELL-O Fat Free Chocolate Pudding Mix, Brilliant Blue FCF contributes to the colour of the final product by helping achieve the desired appearance and colour. However, like the other artificial food colours, the safety of Brilliant Blue FCF has been debated, with some studies suggesting possible associations between mixtures of artificial food colours and increased hyperactivity symptoms in children. <ref name=":11" />

=== 4. Comparison of the Two Ingredient List ===
'''Similarities:'''

Both products contain several of the same basic ingredients: Modified cornstarch, Cocoa, Disodium phosphate, Salt, Artificial and natural flavours, Titanium dioxide, Mono- and diglycerides, Allura Red, Tartrazine. Both products also contain blue food colouring, the regular Jell-O contains Brilliant Blue FCF, while the fat-free Jell-O contains Indigotine.

These shared ingredients help create the main characteristics expected from instant chocolate pudding. They provide chocolate flavour, color, thickness, stability and a smooth texture. Both products use modified cornstarch as a thickening ingredient. This is necessary because instant pudding must become thick after it is mixed with milk without requiring cooking. Both products also use phosphates and mono- and diglycerides. These ingredients help the mixture set correctly and remain smooth after prepartion.

'''Differences:'''

The difference is the position of sugar in the ingredient lists. Sugar is the first ingredient in the regular version. In comparison, modified cornstarch is the first ingredient in the fat-free version. This is reflected by the front of package nutrition symbol stating the product is high in sugars for the regular instant pudding, and not for the fat-free instant pudding. Canadian food-labelling rules generally require ingredients to be listed in descending order by weight. Therefore, the different order suggests that sugar makes up a larger part of the regular dry mix.<ref>{{Cite web|title=Food and Drug Regulations (C.R.C., c. 870), Section B.01.008.2|url=https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.%2C_c._870/section-B.01.008.2.html|url-status=live|access-date=July 22, 2026|website=Justice Laws Website}}</ref>

The regular version also contains modified palm oil. These ingredients are not found in the fat-free version. Their main role is to provide a richer texture. Because these oils are removed from the fat-free product, the manufacturer uses a different combination of ingredients. The fat-free version contains xanthan gum and modified cornstarch, which provide thickness.

The fat-free product contains aspartame and acesulfame-potassium, while the regular product mainly depends on sugar for sweetness.

The combination of food colouring additives differs between the two products. Both instant puddings have the same red food colouring Allura Red. However, the regular instant pudding has a bright blue colour additive, Brilliant Blue FCF, while the fat-free instant pudding has a dark blue colour additive, Indigotine, plus a yellow colour additive, Sunset Yellow FCF.

Overall, the fat-free product has a longer and more complex ingredient list. More ingredients are used to maintain sweetness, thickness, color and stability after the oils are removed.

== Labels (1 points)==
# Provide detailed description of the information found on the labels
# Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

== 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 [https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles Wikipedia: Writing better articles].<ref>En.wikipedia.org. (2018). Writing better articles. [online] Available at: https://en.wikipedia.org/wiki/Wikipedia:Writing_better_articles [Accessed 18 Jan. 2018].</ref>

<references/>

{{Projectbox FNH200}}
[[Category:Food_Science]]