OUR TECHNOLOGY
CreamCol has invented a totally new and novel use for alcohol!
We use alcohol as both a stabilizer and thickener in foods.
Based only on natural ingredients, we meet clean label specifications.
The CreamCol Technology is backed by two patents, published and pending, which are currently at the National Phase.
Food stabilizers and thickeners are used to prevent phase separation and produce products of varying viscosities, that remain stable until consumed. The use of chemical stabilizers is regulated and their concentration in the end product is limited to a maximum of 1%. Others based on natural gel forming agents, (alginates, gums and gels) also have specific drawbacks.
Our process backed technology gives us full control of product texture, viscosity, stability, uniformity and flavor with no use of thickeners and minimal to zero use of stabilizers.
We guarantee production repeatability with our unique software/algorithmic recipe computation that is based on end production specifications.
When alcohol is added to food products, normally as a flavoring in low concentrations, it reduces product viscosity and results in relatively rapid phase separation when products are served at room temperature.
CreamCol allows food manufacturers to produce edible, alcohol containing products of a wide viscosity and consistency range, from creamy mayonnaise to firm chocolate spreads and even butter.
We give manufacturers full control of the following characteristics:
Nutritional values – protein, carbohydrate and sugar content
Product specifications – viscosity, texture and taste
Alcohol type and content
Our technology actually enriches the protein content of the creamy end products.
It also gives manufacturers the ability to incorporate high concentrations of alcohol into their products.
The products have extended shelf life, remain uniform and stable for months at ambient room temperatures without phase separation occurring and do not require freezing.
FAQ
CAN'T I JUST ADD ALCOHOL TO A CREAM?
When you mix alcohol with cream, initially it appears uniform and stable. Eventually, a layer of liquid will appear either above or on the sides of the cream as a result of phase separation. This is actually the alcohol, which will eventually evaporate. The cream may have an aftertaste of alcohol, but it won't contain any alcohol.
With the CreamCol technology, the cream/alcohol matrix remains uniform, stable and the alcohol will not evaporate, even at room temperature.
WHY CAN’T GELATIN DO THE JOB?
Gelatin is widely used but to produce specific textures, mainly gel like that are not spreadable and cannot be piped onto products with a piping/pastry bag as the gel sets relatively rapidly. The CreamCol technology produces a wide range of viscosities all of which are spreadable or can be piped onto or into products.
WHAT IS THE SHELF LIFE OF PRODUCTS PRODUCED USING THE CREAMCOL TECHNOLOGY?
All the creams produced using the CreamCol technology have relatively long shelf-life due to the constant and stable alcohol content in the edible, creamy matrix. This protects the creams from microbial contamination and spoilage. In testing carried out by one of the leading Food Microbiology Laboratories in Israel, the creams’ shelf-life was over 6 months at ambient temperatures of 30°C which speaks for itself. Another great advantage is the fact that our products do not require freezing to guarantee their shelf life.
DO PRODUCTS PRODUCED BY THE CREAMCOL TECHNOLOGY HAVE ANY NUTRITIONAL ATTRIBUTES?
All products manufactured by the technology have a high protein content. The technology gives the producers full control of end product specifications including those of protein, sugar, carbohydrate, alcohol content, flavor and more.
IS THE TECHNOLOGY ONLY SUITABLE FOR MANUFACTURING SWEET CREAMS?
No, the technology can be used to produce both sweet and savory creams and fillings with high alcohol content. Flavor poses no limitation!