Sour cream is not fully fermented, and like many dairy products, must be refrigerated both before and after opening the sealed container. In addition, according to the Canadian food regulations, the emulsifying, gelling, stabilizing and thickening agents in sour cream are algin, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, pectin, or propylene glycol alginate or any combination thereof in an amount not exceeding 0.5 percent, monoglycerides, mono- and diglycerides, or any combination thereof, in an amount not exceeding 0.3 percent, and sodium phosphate dibasic in an amount not exceeding 0.05 percent. It may also contain milk and whey solids, buttermilk, starch in an amount not exceeding one percent, salt, and rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in an amount consistent with good manufacturing practice. Additionally, it must have a total acidity of no less than 0.5%. ( October 2021) ( Learn how and when to remove this template message)Īccording to US ( FDA) regulations, commercially produced sour cream contains no less than 18% milkfat before bulking agents are added, and no less than 14.4% milkfat in the finished product. You may improve this section, discuss the issue on the talk page, or create a new section, as appropriate. The examples and perspective in this section deal primarily with the United States and Canada and do not represent a worldwide view of the subject.
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