Qimiq: Difference between revisions
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QimiQ is available as "QimiQ Classic" (for cooking, baking and refining), "QimiQ Whip" (for whipping) and "QimiQ Sauce Base" (for sauces and soups)<ref name=FDXL>''Food Design XL'', Sonja Stummerer and Martin Hablesreiter [[Springer Wien]]/NewYork</ref><ref>''Warenkunde Lebens- und Genussmittel'', Anderle, Peter; Schwarz, Helmuth – [[Verlag Jugend & Volk]], Wien</ref> |
QimiQ is available as "QimiQ Classic" (for cooking, baking and refining), "QimiQ Whip" (for whipping) and "QimiQ Sauce Base" (for sauces and soups)<ref name=FDXL>''Food Design XL'', Sonja Stummerer and Martin Hablesreiter [[Springer Wien]]/NewYork</ref><ref>''Warenkunde Lebens- und Genussmittel'', Anderle, Peter; Schwarz, Helmuth – [[Verlag Jugend & Volk]], Wien</ref> |
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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.<ref name=FDXL/> |
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.<ref name=FDXL/>''QimiQ Patent''{{cite web|url=http://www.faqs.org/patents/app/20110117264|title=QimiQ Patent|accessdate=2011-08-18}}</ref> |
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The product won a 2002 Mercury Award from the [[International Travel Catering Association]]<ref>{{cite web|url=http://www.itcanet.com/awards/mercury/winners.asp|title=Mercury Award - Previous Winners|accessdate=2011-08-18}}</ref> |
The product won a 2002 Mercury Award from the [[International Travel Catering Association]]<ref>{{cite web|url=http://www.itcanet.com/awards/mercury/winners.asp|title=Mercury Award - Previous Winners|accessdate=2011-08-18}}</ref> |
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Revision as of 19:24, 21 June 2017
 | This article contains content that is written like an advertisement. (July 2012) |
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. In QimiQ, gelatine is already included, so for certain recipes, there is no need to soak gelatine sheets in liquid and then add them. QimiQ cannot be over-whipped like conventional whipping cream.[citation needed] it is stable when exposed to heat or mixed with acids or alcohol,[citation needed] and thus can be used in food products where milk products cannot be used.
QimiQ is available as "QimiQ Classic" (for cooking, baking and refining), "QimiQ Whip" (for whipping) and "QimiQ Sauce Base" (for sauces and soups)[1][2]
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.[1]QimiQ Patent"QimiQ Patent". Retrieved 2011-08-18.</ref>
The product won a 2002 Mercury Award from the International Travel Catering Association[3]
References
- ^ a b Food Design XL, Sonja Stummerer and Martin Hablesreiter Springer Wien/NewYork
- ^ Warenkunde Lebens- und Genussmittel, Anderle, Peter; Schwarz, Helmuth – Verlag Jugend & Volk, Wien
- ^ "Mercury Award - Previous Winners". Retrieved 2011-08-18.