Sour cream

An application that greatly enhances the quality and appearance of sour cream, increasing the texture and gel strength, facilitating the meshing of the proteins. It also increases the creaminess of the product, allowing for a reduction in actual cream and aims to boost viscosity to improve mouthfeel/stability. Moreover, it facilitates reduced stabilizers use, which promotes a cleaner product label, as well as lower the addition of solids such as powdered milk and proteins, reducing final product cost. The application is especially significant to manufacturers looking for a way to reduce complexity of their formulation, but who also want or need the quality and product performance maintained or improved.