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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

Products

  • Product
    Application
    Usage Level
    Features
  • Dairy, Sour Cream
    1.50-3.25%
    Provides syneresis control and enhances texture in a wide range of cultured and set products with natural emulsifiers
  • Dairy, Sour Cream
    0.75-3.00%
    Provides syneresis control and enhances texture in a wide range of cultured and set products with natural emulsifiers
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