Sour Cream

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When the proper dairy stabilizers are used, sour cream can withstand freezing and thawing without cracking or syneresis.

Multipurpose stabilizer systems like Dairyblend SC-ASC can be an excellent resource to developers when modifying products to match current market trends. Dairyblend SC-ASC is designed to stabilize a range of sour cream varieties including:

Acid set
Cultured
Reduced fat

Download prototype formulations & order a sample of Dairyblend SC-ASC to evaluate in your laboratory.

Product	Usage Level	Features
DAIRYBLEND SC-NAT	1.50-3.25%	Provides syneresis control and enhances texture in a wide range of cultured and set products with natural emulsifiers
Dairyblend SC-ASC	0.75-3.00%	Provides syneresis control and enhances texture in a wide range of cultured and set products with natural emulsifiers
For a stabilizer that best meets your needs, please contact our Gum Gurus® at (800) 899-3953 or chat with them using the buttons at the top of the page.

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Sour Cream

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