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
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ProductUsage LevelFeatures
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2.50-4.00%Aids in syneresis control while contributing to viscosity and heaviness; made with organic ingredients
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1.50-3.25%Provides syneresis control and enhances texture in a wide range of cultured and set products with natural emulsifiers
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