Sour cream
Enhance textures and simplify labels with our solution—boost creaminess and viscosity while cutting back on additives!
Description
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.
Benefits
Improve Texture
Improve Viscosity
Clean Label
Increase Creaminess
Reduce Syneresis
Reduce/replace Stabilizers
Reduce Costs
Improve Health
Products
used
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