Oreo Cookies: Additives, Ingredients, Marketing, and Popularity

This assignment provides a comprehensive analysis of Oreo cookies, addressing key aspects such as food additives and their functions in both original and reduced-fat versions. It examines ingredients like soy lecithin, baking soda, ammonium bicarbonate, mono and diglycerides, and enriched wheat flour, explaining their roles and importance. The assignment also delves into the use of glucose-fructose, its production, and its application in the cookies. Furthermore, it identifies the company that produces and markets Oreos (Nabisco, part of Mondelez International) and lists other food brands under the same conglomerate. The concept of "bliss point" is explored to explain the cookies' popularity, referencing factors like sweetness and engineered appeal. The analysis is supported by references to Canadian food regulations and other relevant sources.

Running header: Oreo cookies.
Students name:
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Title: OREO COOKIES

Oreo cookies.
Question one. What are the food additives and their functions in original Oreo cookies?
According to Canada’s food regulation (2016), the additives include soy lecithin and baking
soda. Soy Lecithin has so many functions. When used in a dough, it brings out the anti-sticking
effect. This makes it easy for one to work with the dough. It also has an emulsification effect. It
makes it easy for water and oil to mix easily. It is also an anti-foaming agent during the
processing stage.
Baking soda is a leavening agent. When added to the dough, carbon dioxide gas is released. This
gas is trapped in the dough which makes it rise.
Question two. What are the food additives and their importance in 33% less fat than original
Oreo cookies?
The following are the food additives in these cookies: baking soda, soy lecithin, Ammonium
bicarbonate, mono, and diglycerides.
Ammonium bicarbonate is used together with baking soda as a rising agent. It is most preferred
as it produces more gas. It also does not leave the salty taste and soapy taste in the finished
product.
Mono and diglycerides, diacetyl tartaric acid ester of mono and diglycerides and soy lecithin
have similar functions. They are used as emulsifiers. They stabilizer emulsions. Unlike soy
lecithin, they are used to prevent crumbling of the cookies and also from going stale.
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Oreo cookies.
Question three. What is enriched wheat flour and would I use it?
Enriched wheat flour has been added thiamine, riboflavin, niacin or niacinamide, folic acid, iron,
vitamin B6, magnesium and d-pantothenic acid which had been lost when processing the white
flour.
I would use the enriched wheat flour as it is the Canadian law states that when baking one should
use enriched wheat flour. The other reason is for the nutritional value that enriched wheat has
over white wheat flour.
Question four. What is glucose-fructose, how is it made and why is it used in 33% less fat
original oreo.
It is a liquid sweetener that is made from the cornstarch. Through enzymatic processing half, the
cornstarch is converted to glucose and the other half into fructose.
It is used in 33% less fat original Oreo cookies use it as a sweetener. It substitutes sugar. It is less
expensive hence most preferable.
Question five.What company produces and markets the Oreo? Of what conglomerate is it part?
What are other food brands subsidiaries of the same conglomerate? List at least five different
brands you can find in Canadian stores?
Nabisco company produces and markets Oreo cookies. It is a conglomerate of Mondelez
international. Cadbury Dairy Milk, Chips Ahoy, caramilk, Dads, and belvita are other food
brands, a conglomerate of Mondelez international. The most common in Canada, belvita,
cadbury, caramilk, Christine, and Dentyne.
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Oreo cookies.
Question six. What is bliss point? Can it help to explain the popularity of oreo?
Bliss point is the quantity of consumption that maximizes the consumer contentment for a
particular good or service. Bliss point is purely defined in terms of customers needs in
opposition to expendituresMoskowitz, 2016 explained that bliss point is what makes people
crave for certain foods.
This is the reason as to why the cookies are popular. The first and number factor is sweetness.
Addition of sweet ingredients in products that never used to be sweet makes the consumers eat
more. Second the products were manufactured in an irresistible, tasty and completely engineered
so as to attract more consumers.
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Oreo cookies.
References
The government of Canada, 2006, Food regulation, retrieved from
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-
additives.html#a1
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/
dictionary.html
http://www.eatrightontario.ca/en/Articles/Carbohydrate-and-Sugar/What-you-need-to-know-
about-high-fructose-corn-syr.aspx
Moskowitz, H., (2016). Bliss point. Retrieved from, https://www.retroreport.org/video/mini-
doc/the-bliss-point
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