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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


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