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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. it is stable when exposed to heat or mixed with acids or alcohol, 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)〔''Food Design XL'', Sonja Stummerer and Martin Hablesreiter Springer Wien/NewYork〕〔''Warenkunde Lebens- und Genussmittel'', Anderle, Peter; Schwarz, Helmuth – Jugendvolk Wien〕 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.〔QimiQ Patent〔(【引用サイトリンク】title=QimiQ Patent )〕 The product won a 2002 Mercury Award from the International Travel Catering Association〔(【引用サイトリンク】title=Mercury Award - Previous Winners )〕 ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Qimiq」の詳細全文を読む スポンサード リンク
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