Dairyblend SC-ASC was the winner of the first-ever "Ingredients-Flavorings-Seasonings-Additives Innovation Award," presented by the International Dairy Foods Association (IDFA). The award announcement came at IDFA's annual International Dairy Food, held in Atlanta September, 2011.

Developed over the past year, Dairyblend SC-ASC creates fullbodied texture for sour cream. Natural emulsifiers are combined with traditional thickeners and gelling agents to produce high quality, stable sour cream products.

IDFA determined that Dairyblend SC-ASC met the qualifications for the award as it: "exemplified substantial achievement in price, or performance, significant advancement in a technology, or its application or innovative design."

According to TIC Gums' dairy food scientist, Donna Klockeman, PhD, "The power of Dairyblend SC-ASC revolves around its versatility. Whether you acid set or culture sour cream in reduced fat or standard versions, you only need this one product."

Engineering texture and stability into products like sour cream early in the development process is critical. Adding texture later in the process is extremely difficult.

Once again, TIC Gums' Texture Revolution™ has pointed the way, its lexicon and attribute maps guiding the development of Dairyblend SC-ASC and other innovative products that enhance the sensory experiences associated with food and beverages.

We've created a sour cream texture kit that includes a texture attribute map detailing the 28 sensory characteristics that can be used differentiate between varieties as well as prototype formulations for:

• Cultured Sour Cream
• Acid Set Sour Cream
• Reduced Fat Sour Cream