Qimiq
 | This article contains promotional content. (January 2020) |
QimiQ is a dairy product consisting of 99% light cream and 1% gelatine, patented by HAMA Foodservice GmbH.
The product was invented by Hans Mandl and Rudolf Haindl in 1995, and was designed to replace artificial emulsifiers and stabilizers by blending with liquids such as alcohol or vinegar; it also emulsifies with oil. QimiQ contains gelatine, which removes the need to soak gelatine sheets in liquid and then add them. QimiQ cannot be over-whipped like conventional whipping cream. It is stable when exposed to heat or mixed with acids or alcohol,[1] and thus can be used in food products where milk products cannot be used.
Background
QimiQ is an Austrian company founded by Rudolf f. Haindl and Johann Mandl in 1995. QimiQ is available as "QimiQ Classic" (for cooking, baking and refining), "QimiQ Whip" (for whipping), and "QimiQ Sauce Base" (for sauces and soups).[2][3]
The two ingredients are blended in a patented production process, which protects the sensitive milk protein with a coating of milk fat and then a thin layer of gelatine. This results in a finer structure which is more compact and stable.[4]
The product won a 2002 Mercury Award from the International Travel Catering Association.[5]
References
- ^ Baydin, Tuna; Aarstad, Olav A.; Dille, Morten J.; Hattrem, Magnus N.; Draget, Kurt I. (2022-06-01). "Long-term storage stability of type A and type B gelatin gels: The effect of Bloom strength and co-solutes". Food Hydrocolloids. 127: 107535. doi:10.1016/j.foodhyd.2022.107535. ISSN 0268-005X.
- ^ Food Design XL, Sonja Stummerer and Martin Hablesreiter Springer Wien/New York
- ^ Warenkunde Lebens- und Genussmittel, Anderle, Peter; Schwarz, Helmuth – Verlag Jugend & Volk, Wien
- ^ "QimiQ Patent". Retrieved 2011-08-18.
- ^ "Mercury Award - Previous Winners". Retrieved 2011-08-18.