St.

Paul College of Ilocos Sur

(Member, St. Paul University System)
St. Paul Avenue, Bantay, 2727 Ilocos Sur
Basic Education —Senior High School

Feasibility Study on
Liquid Nitrogen Milk Tea Ice Cream
in San Vicente, Ilocos Sur
____________________________________
A Research Paper
Presented to:
Ms. Arianne Joy Rebunal
Subject Teacher in RES 101
Ms. Carina Klein Natividad
Subject Teacher in LAN 103
____________________________________
In Partial Fulfillment
of the Requirements in RES 101

by:
KING, Kaizer A.
SARMIENTO, Eben Matthew A.
LACANARIA, Angelica Yvonne F.
CORTEZ, Angelique Justine A.
CASTILLO, Eliza P.

2020
 Chapter I

INTRODUCTION

Objective of the Study

The objective of the study is to know how feasible the proposed project on Liquid

Nitrogen Milk Tea Ice Cream at San Vicente, Ilocos Sur. Its objective also is to know how

competitive the proposed project in the market. In other words, the objective of this study is

to know whether or not the project is worth doing. Its objective also is to encourage buyers to

buy and to ensure the feasibility of the said business especially on the management set up and

state of its supply and demand situation in the market. The clients are students in San

Vicente, Ilocos Sur, mainly the students from St. Paul College of Ilocos Sur. It is significant

to be studied in order to come up with reliable data and with the right form of business

organization since the management aspect of the business has something to do with the

success of the operation of the business.

Methodology

To know better about the proposed business, the proponents followed the steps in

order to have the concrete information of this study. The proponents gathered data through

survey questionnaires and interview.

Scope and limitations of the study

The study of the proposed business focused on the marketing, production,

management and financial aspect. The respondents are only composed of 50 students from St.

Paul College of Ilocos Sur. The data gathered were limited due to limited resources and

manpower. The flavors of the milk tea ice cream are only limited to Wintermelon, Okinawa

and Matcha.
 Significance of the Study

The study gives the consumer a product which is affordable but with the same product

quality with those sold at an expensive price.

This section will provide a brief description on the various significances of the study

given.

To the customers- The researchers believed that the customers will benefit because

the study was made for them and the proponents will pride the products at a reasonable price.

They will benefit by buying the product.

To the researchers- In doing the study, the researchers have acquired new skills and

knowledge that they can use in their profession. This paper can enlighten their thinking with

regards to the reality of life especially as one walks towards the path of the business world.

To the students- The study can be used as basis for future researchers in conducting

their own feasibility studies.

To the future entrepreneurs- The study will help in foresight of the business that is to

be established and key components in business success of failure can be identified. The

innovation of the product will help in advancing the business industry by introducing

something unique to the market.

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 Chapter 2

EXECUTIVE SUMMARY

Background of the Study

The product of the proposed business is Milk Tea Ice Cream frozen with Liquid

Nitrogen. The name of the proposed business is “Nitro Creamery”. The word “Nitrogen” is

shortened to “Nitro” and the store sells dairy products, specifically ice cream which involves

milk, hence the name “Creamery”. The proponents chose this kind of business, since milk tea

is in high demand nowadays. However, milk tea shops are rapidly increasing and there is no

uniqueness to the form it takes. Because of this, the proponents conceptualized a different

take on the typical milk tea experience by turning the milk tea into ice cream with the

practice of one of the molecular gastronomy techniques which is liquid nitrogen usage. The

target market of the proposed business are students from St. Paul College of Ilocos Sur. The

proposed business will be located in Bayubay Sur, San Vicente, Ilocos Sur. The legal form of

business is sole proprietorship kind of business. The proposed business will surely contribute

to the development of economy since it will generate employment and will pay taxes.

Milk tea refers to the beverage that is being sold at some restaurants, cafes and even

some fast food chains. Milk tea is what it simply sounds like – a tea with milk and is often

added with tapioca pearls. In order to make milk tea, milk is added to the black tea creating a

smoother flavor and sweetens the taste of the tea.

Over the years, milk tea has become popular especially to the millennials. The

demand of Milk tea in the Philippines continuously grows annually. According to Ichimura

(2019), GrabFood data states that bubble tea orders in Southeast Asia saw a 3,000 percent

growth rate in 2018. In the Philippines alone, orders increased by 3,500 percent from June to

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December 2018. Due to this high demand, several businesses had decided to put up cafés or

milk tea shops, some also added milk tea as a new variety of drinks into their menu. In Vigan

City alone, the appearance of new cafes come one after another like 1995 Studio Café, Tea

O’Clock, Rare Tea House, Café Aromi, Tea Amo, Moonleaf and more. Basically, in some

businesses, milk tea has become their start up in putting up a new market. In line with the

high demand of milk tea here in the Philippines, Filipinos are now ranked as the second

highest milk tea drinkers in Southeast Asia. Liquid nitrogen is defined as the liquefied form

of nitrogen, it is a low viscosity liquid that is often used as a coolant. Another component of

the proposed product is ice cream. Ice Cream is a type of dessert or snack that is soft and

frozen made with sweetened and flavored milk fat.

Scholten E. (2014) Ice cream is a popular dessert, which owes its sensorial properties

(mouth feel) to its complex microstructure. The microstructure is a result of the combination

of the ingredients and the production process. Ice cream is produced by simultaneous freezing

and shearing of the ice cream mix, which results in the formation of ice crystals, air bubbles

and a viscous serum phase. The amount and the size of the ice crystals and air bubbles have

significant contributions to the mouth feel, the melting behavior, ease of spooning, etc. It also

affects the shelf-life of the products. Therefore, control of the particle size and volume

fraction is crucial. The ice crystals have a large influence on the hardness of the ice cream.

The particle size, which is normally in the range of 30–50 μm, determines the degree of

coldness, which can be controlled by the temperature of the production process. A wide

particle distribution will have a negative influence on the shelf-life, as Ostwald ripening and

recrystallization will occur more often. Once the recrystallization processes lead to the

growth of larger ice crystals above 100 μm, the ice cream will feel icy and gritty. Therefore,

to increase mouth feel and shelf-life, a narrow size distribution of small ice crystals is

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preferred. The air bubbles, in the size range of 20–50 μm, provide the softness and decrease

the coldness of the ice cream, and are usually present in high volume fractions. Due to a high

volume fraction, the air bubbles are in close proximity, thereby enhancing coalescence. Once

coalescence has led to the increase in air bubble size and the formation of channels, the air

can escape and the ice cream collapses. Ostwald ripening, due to a wide particle size

distribution, will enhance this effect. Once the air has escaped, the ice cream will become

harder. As the air is non-conductive, the presence of air slows down the heat transfer, leading

to a warmer mouth feel for ice cream with a high volume fraction of air. The collapse of the

ice cream will therefore also change the mouth feel from a slightly warmer to a colder ice

cream. To increase the shelf-life and mouth feel, the air bubbles should be stabilized. This

can be accomplished by coating the air bubbles with fat globules. During the production

process, the fat globules will partially coalesce, thereby forming a fat layer around the air

bubbles. The process is enhanced by a decrease in fat globule size (to sizes below a

micrometer), which is controlled by homogenization of the ice cream mix. To enhance shelf-

life and control mouth feel, the particle size and its distribution is important for all elements

in the ice cream.

Konstantas A., t al.(2018, October) Ice cream is consumed daily worldwide and yet its

environmental impacts are scarcely known. This paper presents a first comprehensive life

cycle assessment of market-leading vanilla and chocolate ice creams, considering both

regular and premium products. The results suggest that their impacts are broadly similar

across the 18 impact categories considered. For the majority of the impacts, chocolate regular

ice cream is a slightly better option than the other varieties. Overall, the regular versions of

the product have lower environmental impacts than the premium. Raw materials contribute

most to the majority of impacts (>70%). The exception is ozone depletion, which is mainly

due to refrigerated storage at the retailer (95%). The impacts are highly sensitive to the

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duration of storage and the type of refrigerant. Furthermore, the global warming potential of

chocolate ice cream is very sensitive to land use change associated with cocoa beans

cultivation, increasing the impact by 60%. Considering annual consumption of ice cream in

the UK, the total primary energy demand contributes to 3.8% of energy consumption in the

whole food sector while greenhouse emissions contribute 1.8%. Future improvements in the

supply chain should focus on milk and cocoa production, reduced storage time and types of

refrigerant used. Product reformulation to reduce the amount of milk (fat) and sugar should

also be considered, in line with the emerging health-driven market trends. In addition to

industry and policy makers, the findings of this study will be of interest to consumers,

enabling them to make better choices with respect to environmental impacts of most popular

ice creams.

Ferruzzi M.G., & Green R.J. (2006, December). Extraction and analysis of

physiologically significant tea catechins from complex food matrices is complicated by

strong association of tea catechins with macronutrients such as proteins. Dependable

extraction methods are required to accurately assess and validate levels of bioactive tea

catechins in new products. The objective of this work was to investigate recovery of tea

catechins from dairy matrices and evaluate pepsin treatment as an enzymatic step to enhance

catechin recovery from milk and other protein rich formulations. Brewed green tea was

combined with skim milk to produce test solutions ranging from 10% to 50% milk. Samples

were treated by either acid (0.1 N HCl), methanol, or by pepsin (40.0 mg/mL). Following

treatments, samples were centrifuged and supernatants analyzed for tea catechins by reversed

phase C18 HPLC with photodiode array detection. Recovery of total catechins was highest

for pepsin treated samples (89–102%), followed by methanol deproteination (78–87%) and

acid precipitation (20–74%) with values decreasing with increased milk content. Individual

recovery of gallated catechins, namely epigallocatechin-gallate (EGCG) and epicatechin-

6
gallate (ECG), was most affected by the presence and level of milk. The usefulness of pepsin

treatment for enhancing recovery of tea catechins was further demonstrated in analysis of

commercial soy and milk–tea beverages.

VanWees S.R, & Hartel R.W. (2018, July) Frozen dairy desserts are complex,

multiphase systems containing ice, water, air, and fat. These products are frozen using a

scraped‐surface heat exchanger, which creates ice crystals, a freeze‐concentrated serum

phase, networks of destabilized fat, and incorporates air cells into the semi‐solid product.

Most products then continue to develop the final microstructure during hardening and

storage. Frozen dairy desserts have a variety of physical, rheological, and sensorial properties

depending on the formulation and processing parameters used during formulation,

production, and storage.

The product will give a different take to the typical milk tea and ice cream experience

with the incorporation of liquid nitrogen. The freezing process will be easier and faster since

liquid nitrogen will be used as a cooling aid. The proposed business is to expose the unique

techniques to be applied, and in order to further evolve the product milk tea.

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Brief Profile of the Proponents

NAME EDUCATIONAL ADDRESS

BACKGROUND
King, Kaizer A. Senior High School Bayubay Sur, San Vicente,
Ilocos Sur
Cortez, Justine Senior High School Paing, Bantay, Ilocos Sur
Angelique A.

Saremiento, Eben Senior High School Camanggaan, San Juan, Ilocos

Matthew A. Sur
Lacanaria, Angelica Senior High School San Isidro, San Juan, Ilocos
Yvonne F. Sur
Castillo, Eliza P. Senior High School Poblacion, San Vicente, Ilocos
Sur

Project’s Contribution to the Economy (Socio Economic Aspect)

The main aspect in putting up a business is also the contribution of the proposed

business project to the economy. The proposed project will somehow increase the

employment rate in San Vicente. The proposed project will contribute to the community by

paying taxes for the increase of government’s revenues for the development of the

community. The contribution of the project to the society is for the benefits of the individual

workers and families of the businessman and to the employees. The proposed project will

generate income and employment to the people.

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 BIBLIOGRAPHY

A. WEBSITE

Scholten E.(2014, January). Ice Cream Retrieved from

https://www.researchgate.net/publication/299676220_Ice_Cream

Konstantas A., t al.(2018, October). Environmental impacts of ice cream Retrieved from
https://www.researchgate.net/publication/328468739_Environmental_impacts_of_ice_cream

Ferruzzi M.G. & Green R.J. (2006, December). Analysis of catechins from milk–tea
beverages by enzyme assisted extraction followed by high performance liquid
chromatography Retrieved from
https://www.researchgate.net/publication/223279284_Analysis_of_catechins_from_milk-
tea_beverages_by_enzyme_assisted_extraction_followed_by_high_performance_liquid_chro
matography

VanWees S.R, & Hartel R.W. (2018, July). Microstructure of Ice Cream and Frozen Dairy
Desserts Retrieved from
https://www.researchgate.net/publication/326590445_Microstructure_of_Ice_Cream_and_Fr
ozen_Dairy_Desserts