UBC Wiki - User contributions [en]

Course:FNH200/Assignments/2026/International Delight - French Vanilla Coffee Creamer vs Fat Free

2026-07-22T18:46:22Z

IvanLuo: claim and statement, food additive, sweeteners update

== Introduction ==
International Delight is a popular North American brand owned by Danone that specializes in flavoured coffee enhancers, cold foams, and ready-to-drink iced coffees.

== Product Photos ==
[[File:International Delight French Vanilla Coffee Creamer.png|left|thumb|300x300px|'''International Delight French Vanilla Coffee Creamer'''<ref>{{Cite web|title=International Delight French Vanilla Coffee Creamer|url=https://www.internationaldelight.ca/en/products/for-coffee/french-vanilla/|url-status=live}}</ref>]]
[[File:International Delight Fat Free French Vanilla Coffee Creamer.png|center|thumb|298x298px|'''International Delight Fat Free French Vanilla Coffee Creamer<ref>{{Cite web|title=International Delight Fat Free French Vanilla Coffee Creamer|url=https://www.internationaldelight.ca/en/products/for-coffee/fat-free-french-vanilla/|url-status=live}}</ref>''']]
== Ingredient lists ==
# 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[[File:International Delight French Vanilla Coffee Creamer Nutrition and Ingredient List.png|thumb|402x402px|'''International Delight French Vanilla Coffee Creamer Nutrition and Ingredient List[1]''']][[File:International Delight Fat Free French Vanilla Coffee Creamer Nutrition Facts and Ingredient List.png|thumb|401x401px|'''International Delight Fat Free French Vanilla Coffee Creamer Nutrition Facts and Ingredient List[2]''']]

=== <big>1. Ingredient List</big> ===
{| class="wikitable"
|+
!French Vanilla Coffee Creamer
!Fat Free French Vanilla Coffee Creamer
|-
|
* Water
* Sugar
* Palm oil
* Sodium caseinate* (milk)
* Dipotassium phosphate
* Sodium citrate
* Carrageenan
* Mono and diglycerides
* Sodium stearoyl lactylate
* Salt
* Natural and artificial flavours
|
* Water
* Sugars (sugar, corn syrup)
* Palm oil
* Sodium caseinate* (milk)
* Titanium dioxide
* Cellulose gel
* Cellulose gum
* Polysorbate 60
* Sodium stearoyl lactylate
* Dipotassium phosphate
* Mono and diglycerides
* Carrageenan
* Salt
* Natural and artificial flavour
|}

=== <big>2. Substitutes and Additives Used</big> ===
{| class="wikitable"
|+
!
!French Vanilla
Coffee Creamer
!Fat Free French Vanilla
Coffee Creamer
|-
|Fat Substitutes
|
* None
|
*Cellulose gel
* Cellulose gum
|-
|Sugar Substitutes
|
* None
|
* Corn syrup
|-
|Additives
|
* Dipotassium phosphate
* Sodium citrate
* Carrageenan
* Mono and diglycerides
* Sodium stearoyl lactylate
|
* Titanium dioxide
* Polysorbate 60
* Sodium stearoyl lactylate
* Dipotassium phosphate
* Mono and diglycerides
* Carrageenan
|}

=== <big>3. Role of Substitutes and Additives</big> ===
'''<big>French Vanilla Coffee Creamer</big>'''

'''Fat Substitutes''': None

'''Sugar Substitutes''': None

'''Additives''':

* '''Dipotassium phosphate''': is a water-soluble salt and is used as an emulsifier, stabilizer, and buffer. In coffee creamers, it improves texture and helps prevent curdling by preventing ingredients from separating and by stabilizing protein.<ref name=":0">{{Cite web|title=Sources of Food Ingredients: Dipotassium Phosphate|url=https://www.foodingredientfacts.org/facts-on-food-ingredients/sources-of-food-ingredients/dipotassium-phospate/|url-status=live|access-date=July 21, 2026|website=International Food Additives Council}}</ref>
* '''Sodium citrate''': is primarily used as an acid regulator. It resists changes in pH and reduces the acidity of food which is important in a coffee creamer since coffee is acidic.<ref>{{Cite web|date=Sept. 5, 2025|title=Sodium Citrate as a Food Additive: A Guide to Its Functions, Uses, and Safety|url=https://www.xitrical.com/food-additive-sodium-citrate/|url-status=live|access-date=July 21, 2026|website=Xitrical}}</ref>
* '''Carrageenan''': is a natural polysaccharide extracted from red seaweed. It acts as a thickening and suspending agent to improve the texture and creaminess.
* '''Mono and diglycerides''': are emulsifiers which help ingredients, oil and water, blend and keep ingredients dispersed. This improves texture and extends product shelf life.<ref name=":1">{{Cite web|title=Sources of Food Ingredients: Mono- and Diglycerides|url=https://www.foodingredientfacts.org/facts-on-food-ingredients/sources-of-food-ingredients/mono-diglycerides/|url-status=live|access-date=July 21, 2026|website=International Food Additives Council}}</ref>
* '''Sodium stearoyl lactylate''': is an emulsifier that helps keep the dispersion and maintain the texture.<ref name=":2">{{Cite web|last=Han|first=James|date=Apr. 12, 2020|title=What is Sodium Stearoyl Lactylate (E481) in Food & is SSL Vegan?|url=https://foodadditives.net/emulsifiers/sodium-stearoyl-lactylate/|url-status=live|access-date=July 21, 2026|website=Food Additives}}</ref>

'''<big>Fat Free French Vanilla Coffee Creamer</big>'''

'''Fat Substitutes''':

* Cellulose gel: insoluble fat replacer that forms a gel-like network, restoring body and mouthfeel lost from reduced palm oil.<ref>{{Cite web|title=What is Microcrystalline Cellulose/Cellulose Gel E460(i) in Food and Uses?|url=https://foodadditives.net/anticaking-agent/microcrystalline-cellulose/|url-status=live|access-date=July 21, 2026|website=FoodAdditives.net}}</ref>
* Cellulose gum: soluble thickener/stabilizer that binds water and increases viscosity, restoring creamy mouthfeel and preventing separation.<ref>{{Cite web|title=What is Carboxymethyl Cellulose (CMC)/Cellulose Gum (E466) in Food and Uses?|url=https://foodadditives.net/thickeners/cellulose-gum/|url-status=live|access-date=July 21, 2026|website=FoodAdditives.net}}</ref>

'''Sugar Substitutes''':

* Corn syrup:

'''Additives''':

* '''Titanium dioxide''': a whitening agent to create a bright and white color for coffee creamers.<ref>{{Cite web|date=2023-04-06|title=Titanium dioxide (TiO2) as a food additive: Current science report|url=https://www.canada.ca/en/health-canada/services/food-nutrition/reports-publications/titanium-dioxide-food-additive-science-report.html|url-status=live}}</ref>
* '''Polysorbate 60:''' is an oil in water emulsifier for a smooth and creamy texture. It extends shelf life and prevents separation in temperature changes. <ref>{{Cite web|date=2025-10-20|title=4. List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (Lists of Permitted Food Additives)|url=https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/4-emulsifying-gelling-stabilizing-thickening-agents.html|url-status=live}}</ref>
* '''Sodium stearoyl lactylate''': is an emulsifier that helps keep the dispersion and maintain the texture.<ref name=":2" />
* '''Dipotassium phosphate''': is a water-soluble salt and is used as an emulsifier, stabilizer, and buffer. In coffee creamers, it improves texture and helps prevent curdling by preventing ingredients from separating and by stabilizing protein.<ref name=":0" />
* '''Mono and diglycerides''': are emulsifiers which help ingredients, oil and water, blend and keep ingredients dispersed. This improves texture and extends product shelf life.<ref name=":1" />
* '''Carrageenan''': is a natural polysaccharide extracted from red seaweed. It acts as a thickening and suspending agent to improve the texture and creaminess.

=== <big>4. Compare and Contrast</big> ===

== 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.
[[File:Regular,_Side.jpg|thumb|244x244px|Side of regular Delight creamer packaging]]
[[File:Best_Before_Date,_regular_Delight_creamer.jpg|thumb|245x245px|Best-before date label of regular Delight creamer]]
[[File:Fat_Free,_Side.jpg|thumb|244x244px|Side of fat-free Delight creamer packaging]]
[[File:Best_Before_Date,_far-free_Delight_creamer.jpg|thumb|244x244px|Best-before date label of fat-free Delight creamer]]
{| class="wikitable"
!
|'''Fat Free and Regular French Vanilla Coffee Creamer'''
|-
|'''Common Name'''
|It is commonly known as International Delight French Vanilla Coffee Creamer and International Delight Fat Free French Vanilla Coffee Creamer
|-
|'''Bilingualism'''
|These products contain both English and French labels
|-
|'''Country of Origin'''
|Prepared in Canada
|-
|'''Date Markings & Storage Instructions'''
|Best before date is listed on the side of the packaging.
Storage instructions: Shake well (top). Do not use if seal under cap is broken (bottom). Keep refrigerated (bottom)
|-
|'''Name & Principle Place of Business'''
|International Delight 2026 Whitewave Services, Inc. 2026 CIE Gervais Danone. Boucherville, Quebec J4B 1E6
|-
|'''Legibility & Location'''
|Information is legible and placed in easy to read locations. Nutrition label on sides of packaging, other necessary information placed below product label or nutrition label.
|-
|'''Net Quantity'''
|946mL (written underneath product label on both versions and on both the English and French sides).
|-
|'''Nutrition Facts'''
|Nutrition Facts are listed in large font on the side of the packaging. Information listed: serving size (1tbsp/15mL). All necessary facts are present, including nutrients and % of daily value (refer to the nutrition label above for quantities).
|-
|'''Irradiation'''
|Creamer is not irradiated; no irradiation symbol or statement is required or present.
|-
|'''List of Ingredients and Allergens'''
|The ingredient list is present on the side of the packaging, underneath the nutrition facts.
Milk is listed as an allergen in the ingredient list, in brackets next to sodium caseinate.
|-
|'''Sweeteners'''
|Neither product uses a high-intensity sweetener such as aspartame or sucralose; no declaration requirements.
|-
|'''Food Additives'''
|All the additives are permitted for use in Canada and are listed in the ingredients on the label.
The regular version contains dipotassium phosphate, sodium citrate, carrageenan, mono and diglycerides, and sodium stearoyl lactylate.
The fat free version drops sodium citrate and adds polysorbate 60, cellulose gel, cellulose gum, and titanium dioxide. '''Titanium dioxide''', used here as a whitener to replace the light-scattering effect of the removed fat, appears on the List of Permitted Colouring Agents
|-
|'''Claim and Statements'''
|The fat free product carries the nutrient content claim "Fat Free." Under the Table of Permitted Nutrient Content Statements and Claims, a "free of fat" claim requires < 0.5 g of fat per reference amount '''and''' per serving of stated size. The Nutrition Facts table declares 0 g/15 mL, so the claim is permitted.
Although palm oil remains the third ingredient of the fat free version, it does not result in the excess of fat per serving to be claimed as a "fat free" product.
Both labels declare milk in parentheses after sodium caseinate, satisfying allergen declaration requirements. Both also carry the voluntary statement that sodium caseinate is not a source of lactose.
Sugars are declared differently: the regular product lists "Sugar," while the fat free product lists "Sugars (sugar, corn syrup)," reflecting the requirement to group sugars-based ingredients with components in parentheses. Both products comply.
|}

== 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/International Delight - French Vanilla Coffee Creamer vs Fat Free

2026-07-21T22:53:47Z

IvanLuo: update on irradiation and sweetener info

Course:FNH200/Assignments/2026

2026-07-21T22:43:43Z

IvanLuo: /* What We Investigated */

{{Start tab|
| tab-1 = Welcome, Help and Resources
| link-1 = Course:FNH200/Projects
| tab-2 = 2026 Team Assignments
| link-2 = Course:FNH200/Assignments/2026
| tab-3 = 2026 Team Projects
| link-3 = Course:FNH200/Projects/2026
| tab-4 = Past Projects
| link-4 = Course:FNH200/TeamProjectsShowcase
}}

'''Assignment Team: Canadian food substitutes, food additives, and food regulations'''

Due date:

July 16, 2026 6:00 pm, team component, 5% of course grade

July 17, 2026 6:00 pm, individual component, to be submitted on Canvas; each individual member get to decide how much this component is worth between 0 and 10% of the course grade, the default is 5% of course grade

This is where you will report research you did on a food your team like and it's alternative (fat free, reduced sugar, etc). This enables us to create a database on ingredients used in our food systems, allowing us to make informed food choices.

:'''Suggestions''': '''NO Coca-Cola-, Pepsi-brand pop drinks'''. Otherwise, your choices are then quite unlimited: salad dressings, sauces, frozen desserts, beverages. Students also found it challenging to work on plain butter and sour cream. You may look for foods with at least six (just a rough number) ingredients according to the ingredient list.

Here are some steps and resources to help you create your page and have it appear on UBC wiki, so that it can be easily accessed by your peers and your instructor, and eventually, the UBC community.

===1. Login to the UBC Wiki===
Click the CWL button on the top of the page and login from there.

===2. Create Your Assignment Page===
Once your team have decided what product and its alternative to investigate, you may create your assignment page here.

Again, make sure you are already logged in to the UBC Wiki before the next step.
* Pick your assignment title:
** Suggestion: use BrandName_ProductName_Detail(IfAny)
** For example: Kraft_Yoghurt_Peach.

* A'''dd the title of your project to the box below''' and click on the '''create page''' button
* On the edit screen that loads, add some preliminary details, such as 'This is the assignment space for Team Awesome!!!!' to the edit screen and hit '''SAVE''' at the top or bottom of the page
*'''Copy the URL''' of your page and '''paste''' into the table below
* You may start writing your report here

<inputbox>
useve=yes
placeholder=project title here
preload=Course:FNH200/SampleAssignmentPage
prefix=Course:FNH200/Assignments/2026/
type=create

</inputbox>

===3. Begin Writing! ===
Your new wiki page will be created with some suggested headings and sections.

==Assignment Guidelines==

=== Select a food product ===
=== Post pictures ===
Include photos of the two products of your choice, clearly showing the ingredient lists and the overall labels - mandatoy, if you don't show it, the TA's can't mark the rest.

=== 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

=== 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, optional 0 to 10%, flexible assessment)===
Please submit your individual component here on Canvas to protect your privacy and your personal opinion

== What We Investigated ==
{| class="wikitable sortable"
|+
!Team Number
!Product Investigated
|-
|0 (Example from 2021)
|[[Course:FNH200/Assignments/2021/Hershey's Syrup vs. Hershey's Syrup Sugar Free|Hershey's Syrup - Regular vs Sugar Free]]
|-
|1
|[[Course:FNH200/Assignments/2025/Campbell's Chickenbroth]]
|-
|2
|Product Names (please link it to the proper page)
|-
|3
|[[Course:FNH200/Assignments/2026/Oreo - Original vs Sugar Free]]
|-
|4
|[https://wiki.ubc.ca/index.php?title=Course:FNH200/Assignments/2026/Chapman%27s_ice_cream_sandwich_-regular_vs_no_added_sugar&veaction=edit Chapman's Ice Cream Sandwich-Regular vs No Added Sugar]
|-
|5
|Product Names (please link it to the proper page)
|-
|6
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FLay%27s_Chips_Classic+vs.+Baked+%28low+fat%29&create=Create+page&redirect=no Lay's Classic Chips vs Baked (less fat)]
|-
|7
|[https://wiki.ubc.ca/Course:FNH200/Assignments/2026/Oikos_GreekYogurt_Vanilla Oikos High Protein Vanilla Greek Yogurt vs Oikos PROTM High Protein Vanilla Greek Yogurt (no added sugar)]
|-
|8
|Product Names (please link it to the proper page)
|-
|9
|[[UBC Wiki:To Meat or Not to Meat? A Canadian Comparison of Beyond Beef® and Lean Ground Beef]]
|-
|10
|[[Course:FNH200/Assignments/2026/Chapman's Markdale Creamery Ice Cream]]
|-
|11
|[[Course:FNH200/Assignments/2026/Heinz Ketchup Sugar|Heinz Ketchup- Regular vs Sugar Free]]
|-
|12
|Product Names (please link it to the proper page)
|-
|13
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FTropicana_Orange+Juice_No+Pulp&create=Create+page&redirect=no Tropicana Pineapple Mango- Sugar vs. Sugar free]
|-
|14
|[[Course:FNH200/Assignments/2026/Earth’sOwn Oat ZeroSugar|Earth's Own Milk - Oat vs. Original]]
|-
|15
|[[Course:FNH200/Assignments/2026/Pringles – Regular vs Reduced Fat|Pringles – Regular vs Reduced Fat]]
|-
|16
|Product Names (please link it to the proper page)
|-
|17
|Product Names (please link it to the proper page)
|-
|18
|[[Course:FNH200/Assignments/2026/Breyers Vanilla Ice Cream|Breyers Vanilla Ice Cream - Regular vs. Sugar Free]]
|-
|19
|[[Course:FNH200/Assignments/2026/Welch's MixedFruitSnacks#Post pictures (Mandatory)]]
|-
|20
|Product Names (please link it to the proper page)
|-
|21
|[[Course:FNH200/Assignments/2026/Hellmann's Mayonnaise - Regular vs Low Fat|Hellmann's Mayonnaise - Regular vs Low Fat]]
|-
|22
|[[Course:FNH200/Assignments/2026/International Delight - French Vanilla Coffee Creamer vs Fat Free]]
|-
|23
|[[Course:FNH200/Assignments/2026/Ben & Jerry's Chocolate Chip Cookie Dough - Regular vs Non Dairy|Ben & Jerry's Chocolate Chip Cookie Dough - Regular vs Non dairy]]
|-
|24
|[[Course:FNH200/Assignments/2026/Activia's Vanilla 0% Fat-Free vs. MF Probiotic Yogurt|Activia's Vanilla 0% Fat-Free vs. MF Probiotic Yogurt]]
|-
|25
|[[Course:FNH200/Assignments/2026/RedBull EnergyDrink|Red Bull Energy Drink - Regular vs. Sugar-Free]]
|-
|26
|Product Names (please link it to the proper page)
|-
|27
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2026%2FDairyland+Cottage+Cheese+-+regular+vs+fat+free&create=Create+page&redirect=no Dairyland Cottage Cheese - regular vs fat free]
|-
|28
|[[Course:FNH200/Assignments/2026/Jell-O Chocolate Pudding Mix - Original vs Fat-Free|Jell-O Chocolate Pudding Mix - Original vs Fat-Free]]
|-
|29
|[https://wiki.ubc.ca/index.php?veaction=edit&preload=Course%3AFNH200%2FSampleAssignmentPage&title=Course%3AFNH200%2FAssignments%2F2025%2FWerther%27sOriginal_Candy_Caramel&create=Create+page&redirect=no Werther's Original - Original vs Sugar Free]
|-
|30
|Product Names (please link it to the proper page)
|-
|31
|Product Names (please link it to the proper page)
|-
|32
|Product Names (please link it to the proper page)
|-
|33
|Product Names (please link it to the proper page)
|-
|34
|Product Names (please link it to the proper page)
|-
|35
|Product Names (please link it to the proper page)
|-
|36
|Product Names (please link it to the proper page)
|}
'''Potential Resources:'''

Food and Drug Regulations of The Food and Drugs Act of Canada:

http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/

Regulations under the Canada Agricultural Product Acts:

http://www.laws.justice.gc.ca/eng/acts/C-0.4/

↵Chan, J. (2026). ''FNH 200 Lesson 3: Fat and sugar substitutes''. University of British Columbia.

↵Chan, J. (2026). ''FNH 200 Lesson 4: Food standards, regulations, and guides''. University of British Columbia.

↵Health claims on food labels''':''' https://inspection.canada.ca/en/food-labels/labelling/industry/health-claims

↵Table of permitted nutrient content statements: https://www.canada.ca/en/health-canada/services/technical-documents-labelling-requirements/table-permitted-nutrient-content-statements-claims/table-document.html

↵ Front-of-package nutrition labelling: https://www.canada.ca/en/health-canada/services/food-nutrition/nutrition-labelling/front-package.html?utm_campaign=hc-sc-vanity-24-25&utm_medium=vanity-url&utm_source=canada-ca_front-package-labelling

↵Justice Laws- Food Additives: https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/section-B.16.100-20160614.html

Food Additives:

https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-74.html#h-573289