Qimiq

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 before usage. It is stable when exposed to heat or when mixed with acids or alcohol,^[1] therefore, it can be used in foods where milk or dairy products typically cannot be used.

^ 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.

[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.

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