
Sour Cream
![]() 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:
Download prototype formulations & order a sample of Dairyblend SC-ASC to evaluate in your laboratory. |