Course:FNH200/Assignments/2026/Lay's Chips Classic vs. Baked (low fat)

2026-07-18T02:29:27Z

KevinLiang: Label section update

Very 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) ==
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.

== Pictures ==
{| class="wikitable sortable"
!Lays Classic Potato Chips
!Lays Oven-Baked Potato Chips
|-
|[[File:Lays Classic Potato Chips.jpg|none|thumb|Image 1: Lays Classic Potato Chips (Front) ]]
|[[File:Lays Oven-Baked Original Potato Chips (Front).jpg|thumb|Image 4: Lays Oven-Baked Original Potato Chips (Front)|left]]
|-
|[[File:Lays Classic Potato Chips (Back).jpg|none|thumb|Image 2: Lays Classic Potato Chips (Back)]]
|[[File:Lays Oven-Baked Original Potato Chips (Back).jpg|thumb|Image 5: Lays Oven-Baked Original Potato Chips (Back)|left]]
|-
|[[File:Lays Classic Potato Chips Nutrition Facts and Ingredients List.jpg|thumb|Image 3: Lays Classic Potato Chips Nutrition Facts and Ingredients List|left]]
|[[File:Lays Oven-Baked Original Potato Chips Nutrition Facts and Ingredient Lists.jpg|left|thumb|Image 6: Lays Oven-Baked Original Potato Chips Nutrition Facts and Ingredients]]
|}
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]]
== Ingredient lists (4 points)==

{| class="wikitable"
!Lays Classic Potato Chips
!Lays Oven-Baked Original Potato Chips
|-
|Specially selected potatoes, Vegetable Oil, Salt.
|Dehydrated potatoes, Refined olive oil, Corn Starch, Sugars (sugar, dextrose), Sea salt, Soy lecithin, Mono- and diglycerides, Sodium acid pyrophosphate, Citric acid, Annatto.
|}
{| class="wikitable"
!
!Lays Classic Potato Chips
!Lays Oven-Baked Original Potato Chips
|-
|'''Fat Substitutes'''
|
None

|None
|-
|'''Sugar Substitutes'''
|
None

|None
|-
|'''Other Additives'''
|None
|
* Soy lecithin
* Mono- and diglycerides
* Sodium acid pyrophosphate
* Citric Acid
* Annatto
|}'''Roles of fat substitutes, sugar substitutes, and/or additives used in terms of the functional properties they contribute to the product'''

Additives (as classified by Health Canada<ref>Health Canada. “Lists of Permitted Food Additives.” ''Government of Canada'', Government of Canada, <nowiki>https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted.html</nowiki>. Accessed 17 July 2026.</ref>):

'''Soy Lecithin''' is a type of additive known as an emulsifier. An emulsifier is a chemical that allows for the uniform blending of one liquid with another. The structure of emulsifiers consists of a hydrophobic (oil phase) and hydrophilic (aqueous phase) region, which permits oil and water to form small droplets that disperse evenly in the chips, rather than repelling each other and separating throughout the formula. This gives the chips a fine consistency and even texture, ensuring product quality during processing<ref>Britannica Editors. "emulsifier". Encyclopedia Britannica, 9 Apr. 2021, <nowiki>https://www.britannica.com/science/emulsifier</nowiki>. Accessed 16 July 2026.</ref>. The emulsifier Soy Lethicin in the Lays Oven Baked Original Potato Chips is derived from soy. Soy lecithin is made from soybean oil and contains approximately thirty-five percent neutral oil and a combination of phospholipids (lecithin, cephalin, and phosphatidyl inositol) that contribute to its emulsifying properties<ref>Britannica Editors. "lecithin". Encyclopedia Britannica, 26 Jun. 2026, <nowiki>https://www.britannica.com/science/lecithin</nowiki>. Accessed 16 July 2026.</ref>.

'''Mono- and diglycerides''' are types of additives that, like soy lecithin, act as an emulsifying agents in the chips. They give the chips a congruent texture and inhibit oil from water dissolution <ref>Moonen, Hans, and Henny Bas. "Mono- and Diglycerides." ''Emulsifiers in Food Technology'', edited by Viggo Norn, 2nd ed., John Wiley & Sons, 2015, pp. 73–79.</ref>. These emulsifiers have multiple properties, such as coating the potato flour in the mixer prior to the addition of water to prevent excess moisture absorption, which can create an unsatisfactory "short" dough. They also allow for the even dispersion of fat and water droplets in the dough. Each of these properties deters the adhesive qualities of starch in the flour, therefore stopping the chip dough from sticking permanently to the cooking sheets and upholding quality standards of chip structure<ref>The Procter & Gamble Company. “Fabricated Potato Chip.” ''U.S. Patent No. 7,482,033'', 27 Jan. 2009, pp. 11-12 <nowiki>https://patents.google.com/patent/US7482033</nowiki>.</ref>.

'''Sodium acid pyrophosphate''' is a type of additive that functions as an industry-standard treatment for reducing enzymatic browning in potatoes, which occurs after cutting potatoes, as well as after-cooking darkening, which occurs when an iron and chlorogenic acid complex oxidates in the potato. Upon oxidation, ferridichlorogenic acid is formed, causing a blue-grey discolouration in the potato. Dipping potatoes in a sodium acid pyrophosphate solution helps maintain the yellow colour of the potato, which is the more appetizing colour expected by consumers, as it indicates freshness. It does this by stopping iron's ability to bind with chloregenic acid, thereby stopping the after-cooking darkening of a potato without significantly affecting the chips flavor<ref>Calder, Beth L., et al. "The Effectiveness of Antibrowning Dip Treatments to Reduce After-Cooking Darkening in Potatoes." ''Journal of Food Science'', vol. 77, no. 10, 2012, pp. S342-S347.</ref>. It delays after-cutting enzymatic browning by inhibiting polyphenol oxidase activity, which would otherwise cause unacceptable discolouration of the potatoes<ref>Mosneaguta, Ruslan, et al. "The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition." ''Journal of Food Science'', vol. 77, no. 11, 2012, pp. C1234-C1240.</ref>.

'''Citric acid''' is a type of additive performing the role of a pH adjusting agent. It has many functions such as regulating acidity, emulfisication, flavor and aroma enhancement, antioxidant properties, buffering and antibacterial activity due to its ability when used with citrates to buffer and chelate metal ions<ref name=":1">{{Cite journal|last=Książek|first=Ewelina Książek|date=December 2023|title=Citric Acid: Properties, Microbial Production, and Applications in Industries|url=https://pmc.ncbi.nlm.nih.gov/articles/PMC10779990/|journal=National Library of Medicine}}</ref>. Therefore, citric acid can help with preservation to increase the stability of the different ingredients added to the baked potato chip product to achieve the texture and flavour that is similar to the regular chips. Due to its ability to bind to metal ions it can also slow the oxidation of oils to prevent the product from becoming rancid and malodorous quickly and helps maintain the chip's fresh taste and aroma<ref name=":1" />.

'''Annatto''' is a type of additive that functions as a natural food colouring in the chips, giving them a yellow-orange colour that is visually appealing to consumers and gives them positive perception of the chips flavor, thereby making them more willing to consume the chips in greater quantities<ref>Spence, Charles. "On the Psychological Impact of Food Colour." ''Flavour (London)'', vol. 4, no. 1, 2015, pp. 2-16</ref>. Annatto is derived from seeds of the tropical plant ''Bixa orellana,'' which contain yellow-orange compounds known as carotenoids, specifically bixin and norbixin, which are identified as safe and effective in dyeing foods including potatoes<ref>Scotter, M. "The Chemistry and Analysis of Annatto Food Colouring: A Review." ''Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment'', vol. 26, no. 8, 2009, pp. 1123-1145.</ref>. Annatto is a replacement for synthetic colour additives and improves colour consistency between chip batches due to its ability to provide standardized concentrations of colour-producing pigments<ref>Satyanarayana, Akula, et al. "Influence of Source and Quality on the Color Characteristics of Annatto Dyes and Formulations." ''Food Science & Technology'', vol. 43, no. 9, 2010, pp. 1456-1460.</ref>.

'''4. Compare and contrast the lists of the two products and explain differences'''

Both products include potato, salt and oil, but the forms and types are different. While Lays classic chips includes specially chosen potatoes and vegetable oil, the baked chips use dehydrated potatoes and refined olive oil. The baked chips version has cornstarch and added sugar; neither of these ingredients are present in the classic chips. Additionally, the baked chips have several additives like emulsifiers, acidic regulators, and colouring agents, however the classic chips use no additives. Classic chips are formulated with a shorter, less complex ingredients list versus baked chips, which uses more ingredients to protect and create their colour, taste and texture. None of them have an oil or sugar substitute. Therefore, the baked chips have a reduced fat content that results from the product formulation and cooking method, rather than the use of a fat substitute like Olestra.

== Labels (1 points)==
'''Provide detailed description of the information found on the labels'''
{| class="wikitable"
|+
|
!Lays Classic Potato Chips & Lays Oven-Baked Original Potato Chips
|-
|'''Common Name'''
|It is commonly known as Lays Classic Potato Chips & Lays Oven-Baked Original Potato Chips
|-
|'''Bilingualism'''
|The label is bilingual, English and French
|-
|'''Country of Origin'''
|It is not mandatory for this type of food products, so it is not on the labels
|-
|'''Date Markings & Storage Instructions'''
|There is a best before date on the label at the front, at the corner
No special storage instructions are provided because the product is shelf-stable and should simply be stored in a cool, dry place until opened
|-
|'''Name & Principle Place of Business'''
|Manufacturer: Frito Lay Canada. Consumer Relations: P.O. Box 40, Cambridge, Ontario N1R 5S9 with customer service contact information provided
|-
|'''Legibility & Location'''
|Mandatory information is easy to locate and printed clearly and the product is easily available in Canada
|-
|'''Net Quantity'''
|The net weight 177g and is declared on the front left bottom corner of the package
|-
|'''Nutrition Facts'''
|A complete Canadian Nutrition Facts table is provided. Serving size: 47 chips (50 g) for Classic and 30 crisps (50 g) for Oven-Baked. Includes Calories, Fat, Saturated Fat, Trans Fat, Carbohydrate, Fibre, Sugars, Protein, Cholesterol, Sodium, Potassium, Calcium, and Iron with % Daily Value
|-
|'''Irradiation'''
|The product is not identified as irradiated so there is no irradiation symbol or statement.
|-
|'''List of Ingredients and Allergens'''
|List of ingredients can bee seen in Image 3 & 6
No priority allergens are declared because none are present
|-
|'''Sweeteners'''
|Clearly identified in the list of ingredients, and can bee seen in Image 3 & 6
|-
|'''Food Additives'''
|Clearly identified in the list of ingredients, and can bee seen in Image 3 & 6
|-
|'''Claim and Statements'''
|Classic: includes marketing and nutrient-related statements such as "Made with Real Potatoes," "No Artificial Colours or Flavours," "No Trans Fat," "Gluten-Free," and promotional FIFA World Cup statements
Oven-Baked: includes several nutrient content and health-related claims including "Oven Baked, Not Fried," "50% Less Fat," "No Artificial Colours or Flavours," "No Trans Fat," and "Gluten-Free." The "50% Less Fat" claim compares the product with leading potato chips
|}
'''Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.'''

The information that is stated complies with the regulatory requirements as we have learned in lesson 4. Both pacakges has a list of ingredients, date of expiry and much more detailed information about the product.

== 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 name=":0">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]]

UBC Wiki - User contributions [en]

Course:FNH200/Assignments/2026/Lay's Chips Classic vs. Baked (low fat)