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QimiQ is a dairy product consisting of 99% light cream and 1% gelatine. It is patented by HAMA Foodservice GmbH.

The product was developed by Hans Mandl and Rudolf Haindl in 1995. It was designed to replace artificial emulsifiers and stabilizers by blending with liquids such as alcohol, vinegar, or oil. QimiQ contains gelatine, which eliminates the need to soak gelatine sheets in liquid and then add them. It is stable when exposed to heat, or mixed with acids or alcohol,^[1] therefore, it can be used in foods where milk or dairy products typically cannot be used.

Background

QimiQ is a private 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), "QimiQ Sauce Base" (for sauces and soups), and 'Qiminaise' (mayonnaise without egg).^[2]^[3] According to their website, the QimiQ patent and trademark has been granted in 1999/2000, and launched in Austrian and German markets in 2000/2001 (foodservice and retail). The product has been launched in the Austrian and German foodservice and retail markets.^[4]

The two ingredients (light cream and gelatine) are blended in a 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^{[clarification needed]} structure which is more compact and stable.^[5]

In 2003, QimiQ won the gold medal at the Mercury Awards and is pronounced overall winner as the best and most innovative product. In 2004, it won the ICD Award (Switzerland) as the best and most innovative product as well.

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
^ "About Us". QimiQ International. Retrieved 2023-03-28.
^ "QimiQ Patent". Retrieved 2011-08-18.

External links

[1] 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.

[FDXL-2] Food Design XL, Sonja Stummerer and Martin Hablesreiter Springer Wien/New York

[3] Warenkunde Lebens- und Genussmittel, Anderle, Peter; Schwarz, Helmuth – Verlag Jugend & Volk, Wien

[:0-4] "About Us". QimiQ International. Retrieved 2023-03-28.

[5] "QimiQ Patent". Retrieved 2011-08-18.

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 ==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).<ref name=FDXL>''Food Design XL'', Sonja Stummerer and Martin Hablesreiter [[Springer Wien]]/New York</ref><ref>''Warenkunde Lebens- und Genussmittel'', Anderle, Peter; Schwarz, Helmuth – Verlag Jugend & Volk, Wien</ref> According to their website, the QimiQ patent and trademark has been granted between 1999-2000 and during 2000-2001. The product has been launched in the Austrian and German foodservice and retail markets.<ref name=":0">{{Cite web |title=About Us |url=https://www.qimiq.net/company/about-us |access-date=2023-03-28 |website=QimiQ International |language=en-GB}}</ref>
+QimiQ is a private 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), "QimiQ Sauce Base" (for sauces and soups), and 'Qiminaise' (mayonnaise without egg).<ref name=FDXL>''Food Design XL'', Sonja Stummerer and Martin Hablesreiter [[Springer Wien]]/New York</ref><ref>''Warenkunde Lebens- und Genussmittel'', Anderle, Peter; Schwarz, Helmuth – Verlag Jugend & Volk, Wien</ref> According to [https://www.qimiq.net/company/about-us their website], the QimiQ patent and trademark has been granted in 1999/2000, and launched in Austrian and German markets in 2000/2001 (foodservice and retail). The product has been launched in the Austrian and German foodservice and retail markets.<ref name=":0">{{Cite web |title=About Us |url=https://www.qimiq.net/company/about-us |access-date=2023-03-28 |website=QimiQ International |language=en-GB}}</ref>
 The two ingredients (light cream and gelatine) are blended in a 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{{Clarify|reason=Finer compared to what, exactly?|date=March 2023}} structure which is more compact and stable.<ref>{{cite web|url=http://www.faqs.org/patents/app/20110117264|title=QimiQ Patent|access-date=2011-08-18}}</ref>
+In 2003, QimiQ won the gold medal at the Mercury Awards and is pronounced overall winner as the best and most innovative product. In 2004, it won the ICD Award (Switzerland) as the best and most innovative product as well.
 References{{Reflist}}