Golden Gate Creamery Incorporated

2001 Words9 Pages
Golden Gate Creamery Inc. I. INTRODUCTION Golden Gate Creamery Inc. started as a distributor of food products that eventually went into manufacturing and marketing of ice cream. They introduced two ice cream brands in the Filipino market namely, The American Dream and Pistahan. The third brand is up for launch and is still in planning process. The author of this case study aims to help the company to come up with a good plan and proposal for the said product with the gathered information from the company. History of Ice cream The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit…show more content…
Emulsifiers help to promote this destabilization process, which will be discussed below. The triglycerides in milk fat have a wide melting range, +40° C to -40° C, and thus there is always a combination of liquid and crystalline fat. Alteration of this solid: liquid ratio can affect the amount of fat destabilization that occurs. Duplicating this structure with other sources of fat is difficult. Vegetable (non-dairy) fats are used extensively as fat sources in ice cream in the United Kingdom, parts of Europe, the Far East, and Latin America but only to a very limited extent in North America. Five factors of great interest in selection of fat source are the crystal structure of the fat, the rate at which the fat crystallizes during dynamic temperature conditions, the temperature-dependent melting profile of the fat, especially at chilled and freezer temperatures, the content of high melting triglycerides (which can produce a waxy, greasy mouth-feel) and the flavor and purity of the oil. It is important that the fat droplet contain an intermediate ratio of liquid: solid fat at the time of freezing. It is difficult to quantify this ratio as it is dependent on a number of composition and manufacturing factors, however, 1/2 to 2/3 crystalline fat at 4-5oC is a good, working rule. Crystallization of fat occurs in three steps: under cooling to induce

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