Course:FNH200/Assignments/2025/Chapman's Markdale Creamary Vanilla Ice Cream

2026-07-17T18:40:54Z

JoshJang: list of substitutes and additives

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

This is a template for your assignment. Feel free to modify the headings and remove all the tips and instructions as you add details of your assignment here.

== 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. [[File:Chapman’s Markdale Creamery Vanilla Ice Cream.png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream (Front Tub Label)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream (Ingredients List).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream (Ingredients List)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added.png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Front Tub Label)]]
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added (Ingredients list).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Ingredients List)]]

== Ingredients==
<big>Ingredients List</big>

===== '''<big>Chapman’s Markdale Creamary Vanilla Ice Cream</big>''' =====
{| class="wikitable"
|+
|
* Sugars (sugar, glucose)
* Fresh cream
* Modified milk ingredients
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
|}

==== <big>'''Chapman’s Markdale Creamary Vanilla Ice Cream'''</big> ====
<big>'''No Sugar Added'''</big>
{| class="wikitable"
|+
|
* Modified milk ingredients
* Fresh cream
* Maltitol syrup
* Skim milk powder
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
* Sucralose
* Lactase
|}
<big>Fat Substitutes, Sugar Substitutes, and/or Additives</big>

List of Substitues and/or Additives

* Guar gum
* Carrageenan
* Carob gum
* Cellulose gum
* Maltitol syrup
* Sucralose
* Lactase

Role of Substitutes and/or Additives
* 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)==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion
[[File:Chapman’s Markdale Creamary Vanilla Ice Cream No Sugar Added (Ingredients List).png|thumb|Chapman’s Markdale Creamery Vanilla Ice Cream No Sugar Added (Nutrition Facts)]]

==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]]

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Course:FNH200/Assignments/2025/Chapman's Markdale Creamary Vanilla Ice Cream