GOT A QUESTION?

Although initially the mixture may seem uniform and stable, over time the alcohol will separate and form a layer either above or on the sides of the cream due to phase separation. The alcohol will eventually evaporate, leaving the cream with a slight alcohol aftertaste but containing no actual alcohol. However, with the use of CreamCol technology, the cream and alcohol mixture will remain uniformly stable, and the alcohol will not evaporate even at room temperature.

Although gelatin is commonly used, it is limited in its ability to create specific textures. It mainly produces a gel-like texture that cannot be easily spread or piped onto products due to its rapid setting properties. In contrast, CreamCol’s technology offers a broad range of viscosities that are both spreadable and can be piped onto or into products.

Products made with CreamCol’s technology have a relatively long shelf life due to the constant and stable alcohol content within the creamy matrix. This protects the products from microbial contamination and spoilage. In fact, tests conducted by a leading Food Microbiology Laboratory in Israel have demonstrated a shelf life of over six months at ambient temperatures of 30°C. Another great advantage is the fact that our products do not require freezing to guarantee their shelf life.

Products produced using CreamCol technology have a high protein content, making them a nutritious option for consumers. The technology also provides producers with complete control over the final product's specifications, including protein, sugar, carbohydrate, alcohol content, flavor, and other attributes.

No, CreamCol technology is versatile and can be used to manufacture both sweet and savory creams with a high alcohol content. There are no limitations when it comes to flavor options with this technology.