UBC Wiki - User contributions [en]

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

2026-07-21T17:53:03Z

HaleyHachey: /* 3. Role of Substitutes & Additives */

Very briefly introduce your products here<ref>Sample Reference</ref>.

== Introduction ==
Kraft Jell-O Chocolate pudding is an instantly ready dessert mix that takes 5-minutes to prepare, commonly used to prepare cakes, pies, and no-bake desserts. It is a widely recognized brand is available in various flavours and dietary alternatives, including fat-free options. Our team aims to compare the two versions the Original Jell-O Chocolate Pudding mix versus the Fat-Free Jell-O Chocolate Pudding mix.

== Post pictures (Mandatory) ==

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

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]

[[File:Crepuscular Rays in GGP.jpg|thumbnail|right|Images from [https://commons.wikimedia.org/wiki/Main_Page Wikimedia Commons] can be embedded easily.]]

== Ingredient lists (4 points)==
# Type out the lists of ingredients
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
# Compare and contrast the lists of the two products and explain differences

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

=== 2. Substitutes and Additives Used ===
{| class="wikitable"
|'''Category'''
|'''Jell-O Original Chocolate Pudding Mix'''
|'''Jell-O Fat Free Chocolate Pudding Mix'''
|-
|'''Sugar Substitutes'''
|None
|Aspartame*

Acesulfame-potassium
|-
|'''Fat Substitutes'''
|None
|None
|-
|'''Additives'''
|Modified cornstarch

Disodium phosphates

Tetrasodium diphosphate

Artificial and natural flavours

Corn starch

Titanium dioxide

Mono- and diglycerides

Allura Red

Tartrazine

Brilliant Blue FCF
|Modified cornstarch

Disodium phosphate

Tetrasodium diphosphate

Natural and artificial flavour

Xanthan gum

Titanium dioxide

Tartrazine

Mono- and diglycerides

Allura Red

Sunset Yellow FCF

Indigotine
|}

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

Sugar Substitutes: None

Fat Substitutes: None

Additives:

'''Jell-O Fat Free Chocolate Pudding Mix:'''

Sugar Substitutes: Aspartame and Acesulfame-potassium

Fat Substitutes: None

Additives:

== 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

2026-07-21T17:52:02Z

HaleyHachey:

Very briefly introduce your products here<ref>Sample Reference</ref>.

== Introduction ==
Kraft Jell-O Chocolate pudding is an instantly ready dessert mix that takes 5-minutes to prepare, commonly used to prepare cakes, pies, and no-bake desserts. It is a widely recognized brand is available in various flavours and dietary alternatives, including fat-free options. Our team aims to compare the two versions the Original Jell-O Chocolate Pudding mix versus the Fat-Free Jell-O Chocolate Pudding mix.

== Post pictures (Mandatory) ==

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

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]

[[File:Crepuscular Rays in GGP.jpg|thumbnail|right|Images from [https://commons.wikimedia.org/wiki/Main_Page Wikimedia Commons] can be embedded easily.]]

== Ingredient lists (4 points)==
# Type out the lists of ingredients
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
# Compare and contrast the lists of the two products and explain differences

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

=== 2. Substitutes and Additives Used ===
{| class="wikitable"
|'''Category'''
|'''Jell-O Original Chocolate Pudding Mix'''
|'''Jell-O Fat Free Chocolate Pudding Mix'''
|-
|'''Sugar Substitutes'''
|None
|Aspartame*

Acesulfame-potassium
|-
|'''Fat Substitutes'''
|None
|None
|-
|'''Additives'''
|Modified cornstarch

Disodium phosphates

Tetrasodium diphosphate

Artificial and natural flavours

Corn starch

Titanium dioxide

Mono- and diglycerides

Allura Red

Tartrazine

Brilliant Blue FCF
|Modified cornstarch

Disodium phosphate

Tetrasodium diphosphate

Natural and artificial flavour

Xanthan gum

Titanium dioxide

Tartrazine

Mono- and diglycerides

Allura Red

Sunset Yellow FCF

Indigotine
|}

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

Sugar Substitutes: None

Fat Substitutes: None

Additives:

'''Jell-O Fat Free Chocolate Pudding Mix:'''

Sugar Substitutes:

Fat Substitutes: None

Additives:

== 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

2026-07-21T17:48:36Z

HaleyHachey:

Very briefly introduce your products here<ref>Sample Reference</ref>.

== Introduction ==
Kraft Jell-O Chocolate pudding is an instantly ready dessert mix that takes 5-minutes to prepare, commonly used to prepare cakes, pies, and no-bake desserts. It is a widely recognized brand is available in various flavours and dietary alternatives, including fat-free options.

== Post pictures (Mandatory) ==

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

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]

[[File:Crepuscular Rays in GGP.jpg|thumbnail|right|Images from [https://commons.wikimedia.org/wiki/Main_Page Wikimedia Commons] can be embedded easily.]]

== Ingredient lists (4 points)==
# Type out the lists of ingredients
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
# Compare and contrast the lists of the two products and explain differences

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

=== 2. Substitutes and Additives Used ===
{| class="wikitable"
|'''Category'''
|'''Jell-O Original Chocolate Pudding Mix'''
|'''Jell-O Fat Free Chocolate Pudding Mix'''
|-
|'''Sugar Substitutes'''
|None
|Aspartame*

Acesulfame-potassium
|-
|'''Fat Substitutes'''
|None
|None
|-
|'''Additives'''
|Modified cornstarch

Disodium phosphates

Tetrasodium diphosphate

Artificial and natural flavours

Corn starch

Titanium dioxide

Mono- and diglycerides

Allura Red

Tartrazine

Brilliant Blue FCF
|Modified cornstarch

Disodium phosphate

Tetrasodium diphosphate

Natural and artificial flavour

Xanthan gum

Titanium dioxide

Tartrazine

Mono- and diglycerides

Allura Red

Sunset Yellow FCF

Indigotine
|}

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

Sugar Substitutes: None

Fat Substitutes: None

Additives:

'''Jell-O Fat Free Chocolate Pudding Mix:'''

Sugar Substitutes:

Fat Substitutes: None

Additives:

== 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

2026-07-21T17:47:52Z

HaleyHachey:

Very briefly introduce your products here<ref>Sample Reference</ref>.

Kraft Jell-O Chocolate pudding is an instantly ready dessert mix that takes 5-minutes to prepare, commonly used to prepare cakes, pies, and no-bake desserts. It is a widely recognized brand is available in various flavours and dietary alternatives, including fat-free options.

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

== Post pictures (Mandatory) ==

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

Instructions on how to add photos and images to UBC Wiki can be found here: [[Help:Adding Media/Images and Pictures|https://wiki.ubc.ca/Help:Adding_Media/Images_and_Pictures]]

[[File:Crepuscular Rays in GGP.jpg|thumbnail|right|Images from [https://commons.wikimedia.org/wiki/Main_Page Wikimedia Commons] can be embedded easily.]]

== Ingredient lists (4 points)==
# Type out the lists of ingredients
# Identify fat substitutes, sugar substitutes, and/or additives used, if there is any
# Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product
# Compare and contrast the lists of the two products and explain differences

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

=== 2. Substitutes and Additives Used ===
{| class="wikitable"
|'''Category'''
|'''Jell-O Original Chocolate Pudding Mix'''
|'''Jell-O Fat Free Chocolate Pudding Mix'''
|-
|'''Sugar Substitutes'''
|None
|Aspartame*

Acesulfame-potassium
|-
|'''Fat Substitutes'''
|None
|None
|-
|'''Additives'''
|Modified cornstarch

Disodium phosphates

Tetrasodium diphosphate

Artificial and natural flavours

Corn starch

Titanium dioxide

Mono- and diglycerides

Allura Red

Tartrazine

Brilliant Blue FCF
|Modified cornstarch

Disodium phosphate

Tetrasodium diphosphate

Natural and artificial flavour

Xanthan gum

Titanium dioxide

Tartrazine

Mono- and diglycerides

Allura Red

Sunset Yellow FCF

Indigotine
|}

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

Sugar Substitutes: None

Fat Substitutes: None

Additives:

'''Jell-O Fat Free Chocolate Pudding Mix:'''

Sugar Substitutes:

Fat Substitutes: None

Additives:

== 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]]