Improved Sour Cream – The new PROBIND® CH 2.0 Transglutaminase Application

 • Would you like to improve the texture of your sour cream?
  • Would you like to produce a top quality sour cream? 

BDFs PROBIND® Transglutaminase can help you. Simply add 0,3g/L of PROBIND® CH 2.0 Transglutaminase to your standard recipe and you will see an improved texture profile of the sour cream. Main Advantatges and Benefits below:

+ Quality and Texture improvement .

+ Increases the gel strength.

+ Helps to reduce the addition of solids such as powdered milk or proteins.

+ Increases creaminess, helping to lower the cream content.

+ Increases viscosity of the final product.

+ Helps to eliminate stabilizers like: gums, pectin, starches, gelatin.

Contact us at info@bdfingredients.com for more information about our products & applications.

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