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Course:FNH200/Assignments/2026/Chapmans Vanilla Ice Cream Sandwich

2026-07-21T17:56:05Z

KennethSantoso:

== Briefly introduce your food products (Optional) ==
This assignment compares Chapman’s Vanilla Li’l Sammich with Chapman’s No Sugar Added Vanilla Ice Cream Sandwich. Both products consist of vanilla ice cream between chocolate wafers, but the no-sugar-added version replaces conventional added sugars with Maltitol syrup, Isomalt, sorbitol and Sucralose. The comparison examines how these formulation differences affect the ingredients, functional properties, nutrition information and Canadian food-labelling requirements.

== Pictures of Product ==
[[File:Chapman's Vanilla Ice Cream Sandwich With Sugar.png|thumb|'''Chapman's Li'l Sammich Vanilla'''|none|500px]]

[[File:Chapman's Vanilla Ice Cream Sandwich No Sugar.png|thumb|'''Chapman's No Sugar Added Lactose Free Vanilla Ice Cream Sandwich'''|none|500px]]

== Ingredient lists (4 points)==

=== Ingredients ===
{| class="wikitable"
|+
!Chapman's Vanilla Ice Cream Sandwich Ingredients:
!'''Chapman's Vanilla Ice Cream Sandwich No Sugar Ingredients:'''
|-
|
===== Ice Cream: =====

* Sugars (sugar, glucose)
* Fresh cream
* Modified milk ingredients
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
|
===== Ice Cream: =====

* 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
|-
|
===== Wafers: =====

* Enriched wheat flour
* Sugars (sugar, dextrose, glucose-fructose)
* Caramel colour
* Palm oil
* Corn flour
* Modified corn starch
* Baking soda
* Soy lecithin
* Mono and diglycerides
* Salt
* Cocoa
|
===== Wafers =====

* Enriched wheat flour
* Isomalt
* Sorbitol
* Caramel colour
* Palm oil
* Cocoa
* Corn flour
* Modified corn starch
* Soy lecithin
* Salt
* Natural flavour
* Baking soda
* Sucralose
Includes Milk, Wheat, Soy
|}

=== Identify fat substitutes, sugar substitutes, and/or additives used, if there is any: ===
{| class="wikitable"
|+
|
|'''Fat Substitutes'''
|'''Sugar Substitutes'''
|'''Additives'''
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich With Sugar'''
|None
|None
|
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Caramel colour
* Modified corn starch
* Soy lecithin
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich No Sugar'''
|None
|
* Maltitol syrup
* Isomalt
* Sorbitol
* Sucralose
|
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Caramel colour
* Modified corn starch
* Soy lecithin
* Lactase
|}

=== Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product ===
The regular Chapman's Vanilla Ice Cream Sandwich does not contain fat or sugar substitutes. It uses regular sugars (sugar, glucose, dextrose and glucose–fructose) to provide sweetness, contribute to texture, and help control the freezing point so that the ice cream remains soft and easy to bite.

The no-sugar-added version replaces regular sugars with sugar substitutes including Maltitol syrup, Isomalt, sorbitol, and Sucralose. Maltitol syrup, Isomalt, and sorbitol are sugar alcohols that provide sweetness while contributing fewer calories than regular sugar. They also add bulk, improve texture, help retain moisture, and lower the freezing point of the ice cream so it remains smooth rather than becoming too hard. Sucralose is a high-intensity sweetener that provides sweetness with virtually no calories, allowing the product to achieve a sweet taste without adding sugar.

Neither product contains fat substitutes, as both use fresh cream and modified milk ingredients as the primary fat sources. However, both products contain several food additives that improve quality and stability. Mono and diglycerides act as emulsifiers, helping fat and water mix together to create a smoother texture and reduce ice crystal formation. Carob bean gum, cellulose gum, guar gum, and carrageenan are stabilizers and thickeners that increase viscosity, prevent ingredient separation, and improve the creaminess and melting properties of the ice cream. Modified corn starch also contributes to thickness and stability, while soy lecithin functions as an emulsifier in the wafer. In the no-sugar-added product, lactase breaks down lactose into simpler sugars, making the product lactose free without significantly changing its texture or flavour.

The two products rely on similar emulsifiers and stabilizers to maintain texture and quality. The main functional difference is that the no-sugar-added version uses sugar substitutes to replace regular sugar while maintaining sweetness, texture, and product stability.

=== Compare and contrast the lists of the two products and explain differences ===
Chapman's Li'l Sammich Vanilla and the No Sugar Added Lactose Free Vanilla Ice Cream Sandwich share many ingredients, including fresh cream, modified milk ingredients, mono- and diglycerides, carob bean gum, cellulose gum, guar gum, carrageenan, vanilla extract, natural flavour, enriched wheat flour, caramel colour, palm oil, corn flour, cocoa, salt, modified corn starch, soy lecithin and baking soda.

Differences:

The main difference is that the no-sugar-added product replaces conventional sugars with Maltitol syrup, Isomalt, sorbitol and Sucralose. It also contains lactase, an enzyme that breaks down lactose, which supports the lactose-free claim.

Sugar substitutes distribution:

* regular ice cream has sugars (sugar, glucose) while no-sugar-added version has Maltitol syrup and Sucralose as sugar substitutes.
* regular wafer has sugars (sugar, dextrose, glucose-fructose) while no-sugar-added has Isomalt, Sorbitol, Sucralose

For an equal-volume comparison, the no-sugar-added product's 120 mL serving can be divided by two and compared with the regular product's 60 mL serving. The regular sandwich provides 90 Calories per 60 mL, while half of the no-sugar-added serving provides approximately 80 Calories per 60 mL. The lower value is consistent with the use of lower-energy sweeteners, although the complete formulation—not one ingredient alone—determines the product's energy content. The no-sugar-added version uses Sucralose (0 Cal/g)<ref>{{Cite web|last=Dumitrescu|first=Silvia|date=June 14, 2022|title=What Is Sucralose?|url=https://ific.org/resources/articles/what-is-sucralose/|url-status=live|website=IFIC}}</ref> , sorbitol (2.6 Cal/g)<ref>{{Cite web|title=Sorbitol|url=https://caloriecontrol.org/sorbitol/|url-status=live|website=Calorie Control Council}}</ref>, isomalt (2 Cal/g)<ref>{{Cite web|date=|title=Isomalt|url=https://caloriecontrol.org/isomalt/|url-status=live|website=Calorie Control Council}}</ref> and maltitol (2.4 Cal/g)<ref>{{Cite web|title=Maltitol|url=https://caloriecontrol.org/maltitol/|url-status=live|website=Calorie Control Council}}</ref>, these sugar substitutes have less Calories per gram compared to regular sugar which is 4 Cal/g<ref>{{Cite web|title=Nutritional Value|url=https://sugar.ca/sugar-basics/frequently-asked-questions-about-sugar/nutritional-value|url-status=live|website=Canadian Sugar Institute}}</ref> allowing for the no-sugar-added ice cream sandwich to have less Calories per serving.

== Labels (1 points)==

=== Provide detailed description of the information found on the labels ===
{| class="wikitable"
|+
!
!Package Info
!Nutritional Facts + % Daily Value
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich With Sugar'''
|
* 20 sandwiches x 60mL each
* 90 Calories per Sandwich
* Natural Flavour & Colour, 100% Canadian Milk
* Storage: Keep Frozen
* Front-of-package nutrition symbol (Health Canada / Santé Canada): "High in / Élevé en saturated fat / gras sat. and sugars / sucres"
* "Sans arachides·Noix / Sans OEUFS" (nut & egg free)
|
* Calories: 90
* Fat: 2.5g (3%)
* Saturated: 1.5g + Trans: 0.1g (8%)
* Carbohydrate: 15g
* Fibre: 0g
* Sugars: 7g (7%)
* Protein: 1g
* Cholesterol: 5mg
* Sodium: 70mg (3%)
* Potassium: 40mg (1%)
* Calcium: 10mg (1%)
* Iron: 0.4mg (2%)
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich No Sugar'''
|
* 6 sandwiches x 120mL each
* "Sans arachides·Noix / Sans OEUFS" (nut & egg free)
* "Sans Lactose" (lactose-free)
* "Sans sucre ajouté" (No Sugar Added)
* Storage: Keep Frozen
* Front-of-package nutrition symbol (Health Canada / Santé Canada): "High in / Élevé en saturated fat / gras sat."
* Company address: Chapman's Ice Cream, P.O. Box 379, Markdale, ON, N0C 1H0
|
* Calories: 160
* Fat: 6g (8%)
* Saturated: 3.5g + Trans: 0.1g (18%)
* Carbohydrate: 28g
* Fibre: 1g (4%)
* Sugars: 2g (2%)
* Sugar Alcohols: 9g
* Protein: 3g
* Cholesterol: 15mg
* Sodium: 115mg (5%)
* Potassium: 150mg (4%)
* Calcium: 50mg (4%)
* Iron: 1mg (6%)
|}

=== Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04 ===
Based on the photographed package panels, both products appear to include the principal elements required on Canadian consumer prepackaged foods: a common name, metric net quantity, ingredient and allergen information, a Nutrition Facts table, storage directions, and the company's name and principal place of business. Most mandatory information must be presented in English and French, while the company name and principal place of business may appear in one official language.<ref>{{Cite web|title=Bilingual food labelling|url=https://inspection.canada.ca/en/food-labels/labelling/industry/bilingual-food-labelling|website=Canadian Food Inspection Agency|access-date=2026-07-21}}</ref><ref>{{Cite web|title=Name and principal place of business on food labels|url=https://inspection.canada.ca/en/food-labels/labelling/industry/name-and-principal-place-business|website=Canadian Food Inspection Agency|access-date=2026-07-21}}</ref> The declared net quantities use metric units and appear on the principal display panels, consistent with CFIA requirements.<ref>{{Cite web|title=Net quantity on food labels|url=https://inspection.canada.ca/en/food-labels/labelling/industry/net-quantity|website=Canadian Food Inspection Agency|access-date=2026-07-21}}</ref>

The regular product displays a bilingual front-of-package nutrition symbol identifying it as high in saturated fat and sugars, while the no-sugar-added product displays a symbol identifying it as high in saturated fat. These symbols are appropriate in form for foods that meet or exceed the applicable thresholds. Front-of-package nutrition labelling became fully enforceable for products imported, manufactured in Canada, or packaged at retail on or after January 1, 2026.<ref>{{Cite web|title=Notice to industry – Compliance and enforcement approach for front-of-package nutrition labelling effective January 1, 2026|url=https://inspection.canada.ca/en/food-labels/labelling/nutrition-labelling-regulations|website=Canadian Food Inspection Agency|access-date=2026-07-21}}</ref>

The "No Sugar Added" claim also appears consistent with the ingredient list: the alternative product contains no conventional sugars-based ingredient and instead uses Maltitol syrup, Isomalt, sorbitol and Sucralose, while the comparable regular product contains added sugars. CFIA permits the wording "no sugar added" when no sugars-based ingredient is added, sugars are not increased by another means, and the similar reference food contains added sugars and does not qualify as low in sugars.<ref>{{Cite web|title=Criteria for the nutrient content claim no added sugars|url=https://inspection.canada.ca/en/food-labels/labelling/industry/nutrient-content/no-added-sugars|website=Canadian Food Inspection Agency|access-date=2026-07-21}}</ref> The claim does not mean "sugar-free": the Nutrition Facts table still declares 2 g of sugars and 9 g of sugar alcohols per 120 mL serving.

Overall, the visible information appears broadly consistent with Canadian requirements. A definitive legal compliance determination would require inspection of every package panel at full resolution, including exact bilingual presentation, ingredient order, type size, placement and the complete product formulation.

== Personal Choice (5 points)==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

==References==
<references/>

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

Course:FNH200/Assignments/2026/Chapmans Vanilla Ice Cream Sandwich

2026-07-21T17:45:26Z

KennethSantoso:

== Briefly introduce your food products (Optional) ==
This assignment compares Chapman’s Vanilla Li’l Sammich with Chapman’s No Sugar Added Vanilla Ice Cream Sandwich. Both products consist of vanilla ice cream between chocolate wafers, but the no-sugar-added version replaces conventional added sugars with maltitol syrup, isomalt, sorbitol and sucralose. The comparison examines how these formulation differences affect the ingredients, functional properties, nutrition information and Canadian food-labelling requirements.

== Pictures of Product ==
[[File:Chapman's Vanilla Ice Cream Sandwich With Sugar.png|thumb|'''Chapman's Vanilla Ice Cream Sandwich With Sugar'''|none]]

[[File:Chapman's Vanilla Ice Cream Sandwich No Sugar.png|thumb|Chapman's Vanilla Ice Cream Sandwich No Sugar|none|326x326px]]

== Ingredient lists (4 points)==

=== Ingredients ===
{| class="wikitable"
|+
!Chapman's Vanilla Ice Cream Sandwich Ingredients:
!'''Chapman's Vanilla Ice Cream Sandwich No Sugar Ingredients:'''
|-
|
===== Ice Cream: =====

* Sugars (sugar, glucose)
* Fresh cream
* Modified milk ingredients
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
|
===== Ice Cream: =====

* 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
|-
|
===== Wafers: =====

* Enriched wheat flour
* Sugars (sugar, dextrose, glucose-fructose)
* Caramel colour
* Palm oil
* Corn flour
* Modified corn starch
* Baking soda
* Soy licithin
* Mono and diglycerides
* Salt
* Cocoa
|
===== Wafers =====

* Enriched wheat flour
* Isomalt
* Sorbitol
* Caramel colour
* Palm oil
* Cocoa
* Corn flour
* Modified corn starch
* Soy lecithin
* Salt
* Natural flavour
* Baking soda
* Sucralose
Includes Milk, Wheat, Soy
|}

=== Identify fat substitutes, sugar substitutes, and/or additives used, if there is any: ===
{| class="wikitable"
|+
|
|'''Fat Substitutes'''
|'''Sugar Substitutes'''
|'''Additives'''
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich With Sugar'''
|None
|None
|
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Isolmalt
* Sorbitol
* Caramel colour
* Modified corn starch
* Soy lecithin
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich No Sugar'''
|None
|
* Maltitol syrup
* Isomalt
* Sorbitol
* Sucralose.
|
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
|}

=== Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product ===
The regular Chapman's Vanilla Ice Cream Sandwich does not contain fat or sugar substitutes. It uses regular sugars (sugar, glucose, dextrose and glucose–fructose) to provide sweetness, contribute to texture, and help control the freezing point so that the ice cream remains soft and easy to bite.

The no-sugar-added version replaces regular sugars with sugar substitutes including maltitol syrup, isomalt, sorbitol, and sucralose. Maltitol syrup, isomalt, and sorbitol are sugar alcohols that provide sweetness while contributing fewer calories than regular sugar. They also add bulk, improve texture, help retain moisture, and lower the freezing point of the ice cream so it remains smooth rather than becoming too hard. Sucralose is a high-intensity sweetener that provides sweetness with virtually no calories, allowing the product to achieve a sweet taste without adding sugar.

Neither product contains fat substitutes, as both use fresh cream and modified milk ingredients as the primary fat sources. However, both products contain several food additives that improve quality and stability. Mono and diglycerides act as emulsifiers, helping fat and water mix together to create a smoother texture and reduce ice crystal formation. Carob bean gum, cellulose gum, guar gum, and carrageenan are stabilizers and thickeners that increase viscosity, prevent ingredient separation, and improve the creaminess and melting properties of the ice cream. Modified corn starch also contributes to thickness and stability, while soy lecithin functions as an emulsifier in the wafer. In the no-sugar-added product, lactase breaks down lactose into simpler sugars, making the product lactose free without significantly changing its texture or flavour.

The two products rely on similar emulsifiers and stabilizers to maintain texture and quality. The main functional difference is that the no-sugar-added version uses sugar substitutes to replace regular sugar while maintaining sweetness, texture, and product stability.

=== Compare and contrast the lists of the two products and explain differences ===
Chapman's Vanilla Ice Cream Sandwich and its no sugar added version has similarities mainly with their ingredients, both ice cream sandwiches include: fresh cream, modified milk ingredients, mono- and diglycerides, carob bean gum, cellulose gum, guar gum, carrageenan, vanilla extract, natural flavour, enriched wheat flour, caramel colour, palm oil, corn flour, cocoa, salt, modified corn starch, soy lecithin and baking soda.

Differences:

The main difference is that the no-sugar-added version of the ice cream sandwich uses sugar substitutes such as Maltitol syrup, Isomalt, Sorbitol and Sucralose opposed to regular ice cream using regular sugar. Additionally, since the no-sugar-added version of the ice cream sandwich is lactose free, it uses lactase, an additive, for the lactose free effect.

Sugar substitutes distribution:

* regular ice cream has sugars (sugar, glucose) while no-sugar-added version has Maltitol syrup and Sucralose as sugar substitutes.
* regular wafer has sugars (sugar, dextrose, glucose-fructose) while no-sugar-added has Isomalt, Sorbitol, Sucralose

In terms of nutritional facts, the no-sugar-added version is 120mL per serving and the regular version is 60mL per serving, to make this easier we will divide the nutritional facts of no-sugar-added version by 2. The regular ice cream sandwich is 90 Calories per serving whereas the no-sugar-added ice cream sandwich is 80 Calories per serving, the reason for no-sugar-added version having less calories is because of the sugar substitutes. The no-sugar-added version uses sucralose (0 Cal/g)<ref>{{Cite web|last=Dumitrescu|first=Silvia|date=June 14, 2022|title=What Is Sucralose?|url=https://ific.org/resources/articles/what-is-sucralose/|url-status=live|website=IFIC}}</ref> , sorbitol (2.6 Cal/g)<ref>{{Cite web|title=Sorbitol|url=https://caloriecontrol.org/sorbitol/|url-status=live|website=Calorie Control Council}}</ref>, isomalt (2 Cal/g)<ref>{{Cite web|date=|title=Isomalt|url=https://caloriecontrol.org/isomalt/|url-status=live|website=Calorie Control Council}}</ref> and maltitol (2.4 Cal/g)<ref>{{Cite web|title=Maltitol|url=https://caloriecontrol.org/maltitol/|url-status=live|website=Calorie Control Council}}</ref>, these sugar substitutes have less Calories per gram compared to regular sugar which is 4 Cal/g<ref>{{Cite web|title=Nutritional Value|url=https://sugar.ca/sugar-basics/frequently-asked-questions-about-sugar/nutritional-value|url-status=live|website=Canadian Sugar Institute}}</ref> allowing for the no-sugar-added ice cream sandwich to have less Calories per serving.

== Labels (1 points)==

=== Provide detailed description of the information found on the labels ===
{| class="wikitable"
|+
!
!Package Info
!Nutritional Facts + % Daily Value
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich With Sugar'''
|
* 20 sandwiches x 60mL each
* 90 Calories per Sandwich
* Natural Flavour & Colour, 100% Canadian Milk
* Storage: Keep Frozen
* Health Canada: "Eleve en Gras sat. Sucres" (high in saturated fat and sugar)
* "Sans arachides·Noix / Sans OEUFS" (nut & egg free)
|
* Calories: 90
* Fat: 2.5g (3%)
* Saturated: 1.5g + Trans: 0.1g (8%)
* Carbohydrate: 15g
* Fibre: 0g
* Sugars: 7g (7%)
* Protein: 1g
* Cholesterol: 5mg
* Sodium: 70mg (3%)
* Potassium: 40mg (1%)
* Calcium: 10mg (1%)
* Iron: 0.4mg (2%)
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich No Sugar'''
|
* 6 sandwiches x 120mL each
* "Sans arachides·Noix / Sans OEUFS" (nut & egg free)
* "Sans Lactose" (lactose-free)
* "Sans sucre ajouté" (No Sugar Added)
* Storage: Keep Frozen
* Health Canada: "Eleve en Gras sat." (high in saturated fat)
* Company address: Chapman's Ice Cream, P.O. Box 379, Markdale, ON, N0C 1H0a
|
* Calories: 160
* Fat: 6g (8%)
* Saturated: 3.5g + Trans: 0.1g (18%)
* Carbohydrate: 28g
* Fibre: 1g (4%)
* Sugars: 2g (2%)
* Sugar Alcohols: 9g
* Protein: 3g
* Cholesterol: 15mg
* Sodium: 115mg (5%)
* Potassium: 150mg (4%)
* Calcium: 50mg (4%)
* Iron: 1mg (6%)
|}

=== Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04 ===
[insert text here]

== Personal Choice (5 points)==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

==References==
<references/>

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

Course:FNH200/Assignments/2026/Chapmans Vanilla Ice Cream Sandwich

2026-07-21T17:40:01Z

KennethSantoso: /* Provide detailed description of the information found on the labels */

Course:FNH200/Assignments/2026/Chapmans Vanilla Ice Cream Sandwich

2026-07-21T17:39:32Z

KennethSantoso: /* Ingredients */

Course:FNH200/Assignments/2026/Chapmans Vanilla Ice Cream Sandwich

2026-07-21T17:39:04Z

KennethSantoso: /* Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04 */

Course:FNH200/Assignments/2026/Chapmans Vanilla Ice Cream Sandwich

2026-07-21T17:38:27Z

KennethSantoso: /* Compare and contrast the lists of the two products and explain differences */

Course:FNH200/Assignments/2026/Chapmans Vanilla Ice Cream Sandwich

2026-07-21T17:37:49Z

KennethSantoso: /* Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product */

Course:FNH200/Assignments/2026/Chapmans Vanilla Ice Cream Sandwich

2026-07-21T17:37:20Z

KennethSantoso: /* Identify fat substitutes, sugar substitutes, and/or additives used, if there is any: */

Course:FNH200/Assignments/2025/Chapmans Vanilla Ice Cream Sandwich

2026-07-21T17:34:06Z

KennethSantoso: KennethSantoso moved page Course:FNH200/Assignments/2025/Chapmans Vanilla Ice Cream Sandwich to Course:FNH200/Assignments/2026/Chapmans Vanilla Ice Cream Sandwich: Correcting course-year path for the 2026 FNH 200 Team 16 assignment

#REDIRECT [[Course:FNH200/Assignments/2026/Chapmans Vanilla Ice Cream Sandwich]]

Course:FNH200/Assignments/2026/Chapmans Vanilla Ice Cream Sandwich

2026-07-21T17:34:06Z

== Briefly introduce your food products (Optional) ==
This assignment compares Chapman’s Vanilla Li’l Sammich with Chapman’s No Sugar Added Vanilla Ice Cream Sandwich. Both products consist of vanilla ice cream between chocolate wafers, but the no-sugar-added version replaces conventional added sugars with maltitol syrup, isomalt, sorbitol and sucralose. The comparison examines how these formulation differences affect the ingredients, functional properties, nutrition information and Canadian food-labelling requirements.

== Pictures of Product ==
[[File:Chapman's Vanilla Ice Cream Sandwich With Sugar.png|thumb|'''Chapman's Vanilla Ice Cream Sandwich With Sugar'''|none]]

[[File:Chapman's Vanilla Ice Cream Sandwich No Sugar.png|thumb|Chapman's Vanilla Ice Cream Sandwich No Sugar|none|326x326px]]

== Ingredient lists (4 points)==

=== Ingredients ===
{| class="wikitable"
|+
!Chapman's Vanilla Ice Cream Sandwich Ingredients:
!'''Chapman's Vanilla Ice Cream Sandwich No Sugar Ingredients:'''
|-
|
===== Ice Cream: =====

* Sugars (sugar, glucose)
* Fresh cream
* Modified milk ingredients
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
|
===== Ice Cream: =====

* 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
|-
|
===== Wafers: =====

* Enriched wheat flour
* Sugars (sugar, dextrose, glucose-fructose)
* Caramel colour
* Palm oil
* Corn flour
* Modified corn starch
* Baking soda
* Soy licithin
* Mono and diglycerides
* Salt
* Cocoa
|
===== Wafers =====

* Enriched wheat flour
* Isomalt
* Sorbitol
* Caramel colour
* Palm oil
* Cocoa
* Corn flour
* Modified corn starch
* Soy lecithin
* Salt
* Natural flavour
* Baking soda
* Sucralose
Includes Milk, Wheat, Soy
|}

=== Identify fat substitutes, sugar substitutes, and/or additives used, if there is any: ===
{| class="wikitable"
|+
|
|'''Fat Substitutes'''
|'''Sugar Substitutes'''
|'''Additives'''
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich With Sugar'''
|None
|None
|
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Isolmalt
* Sorbitol
* Caramel colour
* Modified corn starch
* Soy lecithin
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich No Sugar'''
|None
|
* Maltitol syrup
* Isomalt
* Sorbitol
* Sucralose.
|
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
|}

=== Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product ===
The regular Chapman's Vanilla Ice Cream Sandwich does not contain fat or sugar substitutes. It uses regular sugars (sugar, glucose, dextrose and glucose–fructose) to provide sweetness, contribute to texture, and help control the freezing point so that the ice cream remains soft and easy to bite.

The no-sugar-added version replaces regular sugars with sugar substitutes including maltitol syrup, isomalt, sorbitol, and sucralose. Maltitol syrup, isomalt, and sorbitol are sugar alcohols that provide sweetness while contributing fewer calories than regular sugar. They also add bulk, improve texture, help retain moisture, and lower the freezing point of the ice cream so it remains smooth rather than becoming too hard. Sucralose is a high-intensity sweetener that provides sweetness with virtually no calories, allowing the product to achieve a sweet taste without adding sugar.

Neither product contains fat substitutes, as both use fresh cream and modified milk ingredients as the primary fat sources. However, both products contain several food additives that improve quality and stability. Mono and diglycerides act as emulsifiers, helping fat and water mix together to create a smoother texture and reduce ice crystal formation. Carob bean gum, cellulose gum, guar gum, and carrageenan are stabilizers and thickeners that increase viscosity, prevent ingredient separation, and improve the creaminess and melting properties of the ice cream. Modified corn starch also contributes to thickness and stability, while soy lecithin functions as an emulsifier in the wafer. In the no-sugar-added product, lactase breaks down lactose into simpler sugars, making the product lactose free without significantly changing its texture or flavour.

The two products rely on similar emulsifiers and stabilizers to maintain texture and quality. The main functional difference is that the no-sugar-added version uses sugar substitutes to replace regular sugar while maintaining sweetness, texture, and product stability.

=== Compare and contrast the lists of the two products and explain differences ===
Chapman's Vanilla Ice Cream Sandwich and its no sugar added version has similarities mainly with their ingredients, both ice cream sandwiches include: fresh cream, modified milk ingredients, mono- and diglycerides, carob bean gum, cellulose gum, guar gum, carrageenan, vanilla extract, natural flavour, enriched wheat flour, caramel colour, palm oil, corn flour, cocoa, salt, modified corn starch, soy lecithin and baking soda.

Differences:

The main difference is that the no-sugar-added version of the ice cream sandwich uses sugar substitutes such as Maltitol syrup, Isomalt, Sorbitol and Sucralose opposed to regular ice cream using regular sugar. Additionally, since the no-sugar-added version of the ice cream sandwich is lactose free, it uses lactase, an additive, for the lactose free effect.

Sugar substitutes distribution:

* regular ice cream has sugars (sugar, glucose) while no-sugar-added version has Maltitol syrup and Sucralose as sugar substitutes.
* regular wafer has sugars (sugar, dextrose, glucose-fructose) while no-sugar-added has Isomalt, Sorbitol, Sucralose

In terms of nutritional facts, the no-sugar-added version is 120mL per serving and the regular version is 60mL per serving, to make this easier we will divide the nutritional facts of no-sugar-added version by 2. The regular ice cream sandwich is 90 Calories per serving whereas the no-sugar-added ice cream sandwich is 80 Calories per serving, the reason for no-sugar-added version having less calories is because of the sugar substitutes. The no-sugar-added version uses sucralose (0 Cal/g)<ref>{{Cite web|last=Dumitrescu|first=Silvia|date=June 14, 2022|title=What Is Sucralose?|url=https://ific.org/resources/articles/what-is-sucralose/|url-status=live|website=IFIC}}</ref> , sorbitol (2.6 Cal/g)<ref>{{Cite web|title=Sorbitol|url=https://caloriecontrol.org/sorbitol/|url-status=live|website=Calorie Control Council}}</ref>, isomalt (2 Cal/g)<ref>{{Cite web|date=|title=Isomalt|url=https://caloriecontrol.org/isomalt/|url-status=live|website=Calorie Control Council}}</ref> and maltitol (2.4 Cal/g)<ref>{{Cite web|title=Maltitol|url=https://caloriecontrol.org/maltitol/|url-status=live|website=Calorie Control Council}}</ref>, these sugar substitutes have less Calories per gram compared to regular sugar which is 4 Cal/g<ref>{{Cite web|title=Nutritional Value|url=https://sugar.ca/sugar-basics/frequently-asked-questions-about-sugar/nutritional-value|url-status=live|website=Canadian Sugar Institute}}</ref> allowing for the no-sugar-added ice cream sandwich to have less Calories per serving.

== Labels (1 points)==

=== Provide detailed description of the information found on the labels ===
{| class="wikitable"
|+
!
!Package Info
!Nutritional Facts + % Daily Value
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich With Sugar'''
|
* 20 sandwiches x 60mL each
* 90 Calories per Sandwich
* Natural Flavour & Colour, 100% Canadian Milk
* Storage: Keep Frozen
* Health Canada: "Eleve en Gras sat. Sucres" (high in saturated fat and sugar)
* "Sans arachides·Noix / Sans OEUFS" (nut & egg free)
|
* Calories: 90
* Fat: 2.5g (3%)
* Saturated: 1.5g + Trans: 0.1g (8%)
* Carbohydrate: 15g
* Fibre: 0g
* Sugars: 7g (7%)
* Protein: 1g
* Cholesterol: 5mg
* Sodium: 70mg (3%)
* Potassium: 40mg (1%)
* Calcium: 10mg (1%)
* Iron: 0.4mg (2%)
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich No Sugar'''
|
* 6 sandwiches x 120mL each
* "Sans arachides·Noix / Sans OEUFS" (nut & egg free)
* "Sans Lactose" (lactose-free)
* "Sans sucre ajouté" (No Sugar Added)
* Storage: Keep Frozen
* Health Canada: "Eleve en Gras sat." (high in saturated fat)
* Company address: Chapman's Ice Cream, P.O. Box 379, Markdale, ON, N0C 1H0a
|
* Calories: 160
* Fat: 6g (8%)
* Saturated: 3.5g + Trans: 0.1g (18%)
* Carbohydrate: 28g
* Fibre: 1g (4%)
* Sugars: 2g (2%)
* Sugar Alcohols: 9g
* Protein: 3g
* Cholesterol: 15mg
* Sodium: 115mg (5%)
* Potassium: 150mg (4%)
* Calcium: 50mg (4%)
* Iron: 1mg (6%)
|}

=== Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04 ===
[insert text here]

== Personal Choice (5 points)==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

==References==
<references/>

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

Course:FNH200/Assignments/2026/Chapmans Vanilla Ice Cream Sandwich

2026-07-20T07:13:14Z

KennethSantoso:

== Briefly introduce your food products (Optional) ==
This assignment compares Chapman’s Vanilla Li’l Sammich with Chapman’s No Sugar Added Vanilla Ice Cream Sandwich. Both products consist of vanilla ice cream between chocolate wafers, but the no-sugar-added version replaces conventional added sugars with maltitol syrup, isomalt, sorbitol and sucralose. The comparison examines how these formulation differences affect the ingredients, functional properties, nutrition information and Canadian food-labelling requirements.

== Pictures of Product ==
[[File:Chapman's Vanilla Ice Cream Sandwich With Sugar.png|thumb|'''Chapman's Vanilla Ice Cream Sandwich With Sugar'''|none]]

[[File:Chapman's Vanilla Ice Cream Sandwich No Sugar.png|thumb|Chapman's Vanilla Ice Cream Sandwich No Sugar|none|326x326px]]

== Ingredient lists (4 points)==

=== Ingredients ===
{| class="wikitable"
|+
!Chapman's Vanilla Ice Cream Sandwich Ingredients:
!'''Chapman's Vanilla Ice Cream Sandwich No Sugar Ingredients:'''
|-
|
===== Ice Cream: =====

* Sugars (sugar, glucose)
* Fresh cream
* Modified milk ingredients
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
|
===== Ice Cream: =====

* 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
|-
|
===== Wafers: =====

* Enriched wheat flour
* Sugars (sugar, dextrose, glucose-fructose)
* Caramel colour
* Palm oil
* Corn flour
* Modified corn starch
* Baking soda
* Soy licithin
* Mono and diglycerides
* Salt
* Cocoa
|
===== Wafers =====

* Enriched wheat flour
* Isomalt
* Sorbitol
* Caramel colour
* Palm oil
* Cocoa
* Corn flour
* Modified corn starch
* Soy lecithin
* Salt
* Natural flavour
* Baking soda
* Sucralose
Includes Milk, Wheat, Soy
|}

=== Identify fat substitutes, sugar substitutes, and/or additives used, if there is any: ===
{| class="wikitable"
|+
|
|'''Fat Substitutes'''
|'''Sugar Substitutes'''
|'''Additives'''
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich With Sugar'''
|None
|None
|
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Isolmalt
* Sorbitol
* Caramel colour
* Modified corn starch
* Soy lecithin
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich No Sugar'''
|None
|
* Maltitol syrup
* Isomalt
* Sorbitol
* Sucralose.
|
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
|}

=== Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product ===
The regular Chapman's Vanilla Ice Cream Sandwich does not contain fat or sugar substitutes. It uses regular sugars (sugar, glucose, dextrose and glucose–fructose) to provide sweetness, contribute to texture, and help control the freezing point so that the ice cream remains soft and easy to bite.

The no-sugar-added version replaces regular sugars with sugar substitutes including maltitol syrup, isomalt, sorbitol, and sucralose. Maltitol syrup, isomalt, and sorbitol are sugar alcohols that provide sweetness while contributing fewer calories than regular sugar. They also add bulk, improve texture, help retain moisture, and lower the freezing point of the ice cream so it remains smooth rather than becoming too hard. Sucralose is a high-intensity sweetener that provides sweetness with virtually no calories, allowing the product to achieve a sweet taste without adding sugar.

Neither product contains fat substitutes, as both use fresh cream and modified milk ingredients as the primary fat sources. However, both products contain several food additives that improve quality and stability. Mono and diglycerides act as emulsifiers, helping fat and water mix together to create a smoother texture and reduce ice crystal formation. Carob bean gum, cellulose gum, guar gum, and carrageenan are stabilizers and thickeners that increase viscosity, prevent ingredient separation, and improve the creaminess and melting properties of the ice cream. Modified corn starch also contributes to thickness and stability, while soy lecithin functions as an emulsifier in the wafer. In the no-sugar-added product, lactase breaks down lactose into simpler sugars, making the product lactose free without significantly changing its texture or flavour.

The two products rely on similar emulsifiers and stabilizers to maintain texture and quality. The main functional difference is that the no-sugar-added version uses sugar substitutes to replace regular sugar while maintaining sweetness, texture, and product stability.

=== Compare and contrast the lists of the two products and explain differences ===
Chapman's Vanilla Ice Cream Sandwich and its no sugar added version has similarities mainly with their ingredients, both ice cream sandwiches include: fresh cream, modified milk ingredients, mono- and diglycerides, carob bean gum, cellulose gum, guar gum, carrageenan, vanilla extract, natural flavour, enriched wheat flour, caramel colour, palm oil, corn flour, cocoa, salt, modified corn starch, soy lecithin and baking soda.

Differences:

The main difference is that the no-sugar-added version of the ice cream sandwich uses sugar substitutes such as Maltitol syrup, Isomalt, Sorbitol and Sucralose opposed to regular ice cream using regular sugar. Additionally, since the no-sugar-added version of the ice cream sandwich is lactose free, it uses lactase, an additive, for the lactose free effect.

Sugar substitutes distribution:

* regular ice cream has sugars (sugar, glucose) while no-sugar-added version has Maltitol syrup and Sucralose as sugar substitutes.
* regular wafer has sugars (sugar, dextrose, glucose-fructose) while no-sugar-added has Isomalt, Sorbitol, Sucralose

In terms of nutritional facts, the no-sugar-added version is 120mL per serving and the regular version is 60mL per serving, to make this easier we will divide the nutritional facts of no-sugar-added version by 2. The regular ice cream sandwich is 90 Calories per serving whereas the no-sugar-added ice cream sandwich is 80 Calories per serving, the reason for no-sugar-added version having less calories is because of the sugar substitutes. The no-sugar-added version uses sucralose (0 Cal/g)<ref>{{Cite web|last=Dumitrescu|first=Silvia|date=June 14, 2022|title=What Is Sucralose?|url=https://ific.org/resources/articles/what-is-sucralose/|url-status=live|website=IFIC}}</ref> , sorbitol (2.6 Cal/g)<ref>{{Cite web|title=Sorbitol|url=https://caloriecontrol.org/sorbitol/|url-status=live|website=Calorie Control Council}}</ref>, isomalt (2 Cal/g)<ref>{{Cite web|date=|title=Isomalt|url=https://caloriecontrol.org/isomalt/|url-status=live|website=Calorie Control Council}}</ref> and maltitol (2.4 Cal/g)<ref>{{Cite web|title=Maltitol|url=https://caloriecontrol.org/maltitol/|url-status=live|website=Calorie Control Council}}</ref>, these sugar substitutes have less Calories per gram compared to regular sugar which is 4 Cal/g<ref>{{Cite web|title=Nutritional Value|url=https://sugar.ca/sugar-basics/frequently-asked-questions-about-sugar/nutritional-value|url-status=live|website=Canadian Sugar Institute}}</ref> allowing for the no-sugar-added ice cream sandwich to have less Calories per serving.

== Labels (1 points)==

=== Provide detailed description of the information found on the labels ===
{| class="wikitable"
|+
!
!Package Info
!Nutritional Facts + % Daily Value
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich With Sugar'''
|
* 20 sandwiches x 60mL each
* 90 Calories per Sandwich
* Natural Flavour & Colour, 100% Canadian Milk
* Storage: Keep Frozen
* Health Canada: "Eleve en Gras sat. Sucres" (high in saturated fat and sugar)
* "Sans arachides·Noix / Sans OEUFS" (nut & egg free)
|
* Calories: 90
* Fat: 2.5g (3%)
* Saturated: 1.5g + Trans: 0.1g (8%)
* Carbohydrate: 15g
* Fibre: 0g
* Sugars: 7g (7%)
* Protein: 1g
* Cholesterol: 5mg
* Sodium: 70mg (3%)
* Potassium: 40mg (1%)
* Calcium: 10mg (1%)
* Iron: 0.4mg (2%)
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich No Sugar'''
|
* 6 sandwiches x 120mL each
* "Sans arachides·Noix / Sans OEUFS" (nut & egg free)
* "Sans Lactose" (lactose-free)
* "Sans sucre ajouté" (No Sugar Added)
* Storage: Keep Frozen
* Health Canada: "Eleve en Gras sat." (high in saturated fat)
* Company address: Chapman's Ice Cream, P.O. Box 379, Markdale, ON, N0C 1H0a
|
* Calories: 160
* Fat: 6g (8%)
* Saturated: 3.5g + Trans: 0.1g (18%)
* Carbohydrate: 28g
* Fibre: 1g (4%)
* Sugars: 2g (2%)
* Sugar Alcohols: 9g
* Protein: 3g
* Cholesterol: 15mg
* Sodium: 115mg (5%)
* Potassium: 150mg (4%)
* Calcium: 50mg (4%)
* Iron: 1mg (6%)
|}

=== Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04 ===
[insert text here]

== Personal Choice (5 points)==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

==References==
<references/>

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

Course:FNH200/Assignments/2026/Chapmans Vanilla Ice Cream Sandwich

2026-07-20T07:13:02Z

KennethSantoso:

MalVery briefly introduce your products here.

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) ==
This assignment compares Chapman’s Vanilla Li’l Sammich with Chapman’s No Sugar Added Vanilla Ice Cream Sandwich. Both products consist of vanilla ice cream between chocolate wafers, but the no-sugar-added version replaces conventional added sugars with maltitol syrup, isomalt, sorbitol and sucralose. The comparison examines how these formulation differences affect the ingredients, functional properties, nutrition information and Canadian food-labelling requirements.

== Pictures of Product ==
[[File:Chapman's Vanilla Ice Cream Sandwich With Sugar.png|thumb|'''Chapman's Vanilla Ice Cream Sandwich With Sugar'''|none]]

[[File:Chapman's Vanilla Ice Cream Sandwich No Sugar.png|thumb|Chapman's Vanilla Ice Cream Sandwich No Sugar|none|326x326px]]

== Ingredient lists (4 points)==

=== Ingredients ===
{| class="wikitable"
|+
!Chapman's Vanilla Ice Cream Sandwich Ingredients:
!'''Chapman's Vanilla Ice Cream Sandwich No Sugar Ingredients:'''
|-
|
===== Ice Cream: =====

* Sugars (sugar, glucose)
* Fresh cream
* Modified milk ingredients
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Vanilla extract
* Natural flavour
|
===== Ice Cream: =====

* 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
|-
|
===== Wafers: =====

* Enriched wheat flour
* Sugars (sugar, dextrose, glucose-fructose)
* Caramel colour
* Palm oil
* Corn flour
* Modified corn starch
* Baking soda
* Soy licithin
* Mono and diglycerides
* Salt
* Cocoa
|
===== Wafers =====

* Enriched wheat flour
* Isomalt
* Sorbitol
* Caramel colour
* Palm oil
* Cocoa
* Corn flour
* Modified corn starch
* Soy lecithin
* Salt
* Natural flavour
* Baking soda
* Sucralose
Includes Milk, Wheat, Soy
|}

=== Identify fat substitutes, sugar substitutes, and/or additives used, if there is any: ===
{| class="wikitable"
|+
|
|'''Fat Substitutes'''
|'''Sugar Substitutes'''
|'''Additives'''
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich With Sugar'''
|None
|None
|
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
* Isolmalt
* Sorbitol
* Caramel colour
* Modified corn starch
* Soy lecithin
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich No Sugar'''
|None
|
* Maltitol syrup
* Isomalt
* Sorbitol
* Sucralose.
|
* Mono and diglycerides
* Carob bean gum
* Cellulose gum
* Guar gum
* Carrageenan
|}

=== Explain the roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product ===
The regular Chapman's Vanilla Ice Cream Sandwich does not contain fat or sugar substitutes. It uses regular sugars (sugar, glucose, dextrose and glucose–fructose) to provide sweetness, contribute to texture, and help control the freezing point so that the ice cream remains soft and easy to bite.

The no-sugar-added version replaces regular sugars with sugar substitutes including maltitol syrup, isomalt, sorbitol, and sucralose. Maltitol syrup, isomalt, and sorbitol are sugar alcohols that provide sweetness while contributing fewer calories than regular sugar. They also add bulk, improve texture, help retain moisture, and lower the freezing point of the ice cream so it remains smooth rather than becoming too hard. Sucralose is a high-intensity sweetener that provides sweetness with virtually no calories, allowing the product to achieve a sweet taste without adding sugar.

Neither product contains fat substitutes, as both use fresh cream and modified milk ingredients as the primary fat sources. However, both products contain several food additives that improve quality and stability. Mono and diglycerides act as emulsifiers, helping fat and water mix together to create a smoother texture and reduce ice crystal formation. Carob bean gum, cellulose gum, guar gum, and carrageenan are stabilizers and thickeners that increase viscosity, prevent ingredient separation, and improve the creaminess and melting properties of the ice cream. Modified corn starch also contributes to thickness and stability, while soy lecithin functions as an emulsifier in the wafer. In the no-sugar-added product, lactase breaks down lactose into simpler sugars, making the product lactose free without significantly changing its texture or flavour.

The two products rely on similar emulsifiers and stabilizers to maintain texture and quality. The main functional difference is that the no-sugar-added version uses sugar substitutes to replace regular sugar while maintaining sweetness, texture, and product stability.

=== Compare and contrast the lists of the two products and explain differences ===
Chapman's Vanilla Ice Cream Sandwich and its no sugar added version has similarities mainly with their ingredients, both ice cream sandwiches include: fresh cream, modified milk ingredients, mono- and diglycerides, carob bean gum, cellulose gum, guar gum, carrageenan, vanilla extract, natural flavour, enriched wheat flour, caramel colour, palm oil, corn flour, cocoa, salt, modified corn starch, soy lecithin and baking soda.

Differences:

The main difference is that the no-sugar-added version of the ice cream sandwich uses sugar substitutes such as Maltitol syrup, Isomalt, Sorbitol and Sucralose opposed to regular ice cream using regular sugar. Additionally, since the no-sugar-added version of the ice cream sandwich is lactose free, it uses lactase, an additive, for the lactose free effect.

Sugar substitutes distribution:

* regular ice cream has sugars (sugar, glucose) while no-sugar-added version has Maltitol syrup and Sucralose as sugar substitutes.
* regular wafer has sugars (sugar, dextrose, glucose-fructose) while no-sugar-added has Isomalt, Sorbitol, Sucralose

In terms of nutritional facts, the no-sugar-added version is 120mL per serving and the regular version is 60mL per serving, to make this easier we will divide the nutritional facts of no-sugar-added version by 2. The regular ice cream sandwich is 90 Calories per serving whereas the no-sugar-added ice cream sandwich is 80 Calories per serving, the reason for no-sugar-added version having less calories is because of the sugar substitutes. The no-sugar-added version uses sucralose (0 Cal/g)<ref>{{Cite web|last=Dumitrescu|first=Silvia|date=June 14, 2022|title=What Is Sucralose?|url=https://ific.org/resources/articles/what-is-sucralose/|url-status=live|website=IFIC}}</ref> , sorbitol (2.6 Cal/g)<ref>{{Cite web|title=Sorbitol|url=https://caloriecontrol.org/sorbitol/|url-status=live|website=Calorie Control Council}}</ref>, isomalt (2 Cal/g)<ref>{{Cite web|date=|title=Isomalt|url=https://caloriecontrol.org/isomalt/|url-status=live|website=Calorie Control Council}}</ref> and maltitol (2.4 Cal/g)<ref>{{Cite web|title=Maltitol|url=https://caloriecontrol.org/maltitol/|url-status=live|website=Calorie Control Council}}</ref>, these sugar substitutes have less Calories per gram compared to regular sugar which is 4 Cal/g<ref>{{Cite web|title=Nutritional Value|url=https://sugar.ca/sugar-basics/frequently-asked-questions-about-sugar/nutritional-value|url-status=live|website=Canadian Sugar Institute}}</ref> allowing for the no-sugar-added ice cream sandwich to have less Calories per serving.

== Labels (1 points)==

=== Provide detailed description of the information found on the labels ===
{| class="wikitable"
|+
!
!Package Info
!Nutritional Facts + % Daily Value
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich With Sugar'''
|
* 20 sandwiches x 60mL each
* 90 Calories per Sandwich
* Natural Flavour & Colour, 100% Canadian Milk
* Storage: Keep Frozen
* Health Canada: "Eleve en Gras sat. Sucres" (high in saturated fat and sugar)
* "Sans arachides·Noix / Sans OEUFS" (nut & egg free)
|
* Calories: 90
* Fat: 2.5g (3%)
* Saturated: 1.5g + Trans: 0.1g (8%)
* Carbohydrate: 15g
* Fibre: 0g
* Sugars: 7g (7%)
* Protein: 1g
* Cholesterol: 5mg
* Sodium: 70mg (3%)
* Potassium: 40mg (1%)
* Calcium: 10mg (1%)
* Iron: 0.4mg (2%)
|-
|'''Chapman's Vanilla Ice Cream'''
'''Sandwich No Sugar'''
|
* 6 sandwiches x 120mL each
* "Sans arachides·Noix / Sans OEUFS" (nut & egg free)
* "Sans Lactose" (lactose-free)
* "Sans sucre ajouté" (No Sugar Added)
* Storage: Keep Frozen
* Health Canada: "Eleve en Gras sat." (high in saturated fat)
* Company address: Chapman's Ice Cream, P.O. Box 379, Markdale, ON, N0C 1H0a
|
* Calories: 160
* Fat: 6g (8%)
* Saturated: 3.5g + Trans: 0.1g (18%)
* Carbohydrate: 28g
* Fibre: 1g (4%)
* Sugars: 2g (2%)
* Sugar Alcohols: 9g
* Protein: 3g
* Cholesterol: 15mg
* Sodium: 115mg (5%)
* Potassium: 150mg (4%)
* Calcium: 50mg (4%)
* Iron: 1mg (6%)
|}

=== Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04 ===
[insert text here]

== Personal Choice (5 points)==
Please submit your individual component of this assignment on Canvas to protect your privacy and your personal opinion

==References==
<references/>

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