• 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.