Best cum thickener?

[Sborrata]

For those of us who like to save up and or cook with cum I think we should come up with a thickening agent.

I recall somewhere on this board a topic of "whipped cum" and I'd like to expand on that.

We know that saved cum doesn't stay gooey and is more water like. We also know the flavor gets stronger with age and it takes a long time to save up.

So we could use a substance that when mixed with cum:

- Increases the volume (even if just by 50%)
- Does not overshadow the cum flavor (although if it enhances it or dilutes it some to taste that would be fine)
- Does not do weird things to the texture (for example make it grainy)
- Does not alter the color much (we'd like to keep it white/opaque/clear/yellow/pearl)

Could it be as simple as whip cream? Confectioners sugar? Skim milk? Heavy cream? Vodka? A small amount of poached egg white perhaps? A combination of ingredients?

C'mon lets brain storm!

I like your scientific approach I use to freeze cum.
BUT, at room temperatures, in order To stop/slow down the enzimatic demolition of a proteine which i don't remember the name , in cum ,You have to change some other "values" (temperature is room) like pH or inibhith / stop the activity of this liquifiying enzyme which we can call sperm demolition enzyme. I think this is part of the same class of enzyme that make your blood not to densify to much ,so we have probably some good way to stop this reaction (who is temperature-increasing related as enzymatic)




The cumshot modify as it is shooted from our cock and it pass as we cum from liquid state to dense-sticky liquid state, this phenomena is called coagulation., some enzyme rise up the thickness of cum as it is shooted in order to remain still and gripped to the vagina's walls.
After this an enzyme proteolithics demolish this ligands of sperm rendering it very fluid and not so sticky and white dense at all.
Freezing this enzyme activity is the key. You can do it with lowing temperatures under zero ,changing the pH (adding some citric acid or some bases) or adding some drug that stop this last enzyme activity of de-coaguling and you will have room temperature-thick stable cumshot.
Of course adding the right ammount of citric acid (you can use also other organics acids)is the key for a swallowable and tasty and safe sperm for your girfriend to eat ,as freezing within a minute the whole load is another key, and regainig cock temperature as fast as you can (microwave @1kW for 5 seconds a load of 5 ml for example).

Citric acid (from lemon is citric acid) seems to be VERY involved to the processes of coagulation than fluidification or de-coagulation of nad's cream / semen. But I do not know if it is to ADD or to neutrilize with a base.

So you can try to add and pour with a stick your 5 ml cumshot 0,5 milliliter of lemon juice and see what happen ,than increase or decrease the juice(the lemon one not the testicle one) and give to your girlfriend or spread all over her with a syringe without the "pin" and see if it fluidify or remain jelly .If
it not, maybe you have to make more basic the semen ,adding instead of an acid a base ,like sodium bicarbonate and see what happen. Of course sodium bic should be already wather soluted befor adding it to cum, I will start with a tiny amount of powder in a half ml of wather then mixing it to the nutshot cream and see if it de-jellyfy again.


However, try if you can find another methood (a drug like a coagulant or something used in cardiopatic or a diuretic or something like that ) to inibith and slow down the fybrino-lysis or de-coagulating (de-jellyng) activity of aminpeptidase e la pepsine enzymes, they are the responsible for our cum to "melt"in the girls faces after 10-15 minutes