CreamCol creates shelf-stable high alcohol content creams with a wide range of textures and flavor spectrums, and is offering food manufacturers access to the technology via licensing opportunities, said technical director Jonathan Henen.
“There are two patents behind it and a third on the way. Basically, we take water, alcohol and protein - which could be whey or soy - and mix it together in a certain way to create a shelf-stable emulsion that can be used in everything from desserts to icing to ice cream, chocolate spreads, [solid] chasers and even butter.”
But why can’t firms just add straight alcohol to these products?
“You can take whipped cream, add alcohol to it, and make a great dessert if you plan to eat it immediately," said Henen.
"But if you wait even a few minutes, you’re going to get phase separation at room temperature, so in the food industry, in the dessert industry, that’s not going to work. The shelf life of this product has been tested at the Institute of food microbiology here in Israel in incubators at 30 degrees centigrade for six months and nothing happens. I tried to infect it with listeria, salmonella, E coli and it’s stable.”
He added: “We can go from 7-8% alcohol to 20% and above… We have full control of product texture, viscosity, stability, uniformity and flavor with no use of thickeners and minimal to zero use of stabilizers.”