Sour Cream. Liquid: Assumes shape of container and has flowability. Semi-Solid: Has properties of both liquids and solids. Has the

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1 semi-solid dairy Sour Cream Liquid: Assumes shape of container and has flowability. Semi-Solid: Has properties of both liquids and solids. Has the ability to flow or retain its shape depending on conditions. Solid: Resists flow while retaining shape and permanently deforms. Texture Language Evolved. Texture s role in product development is expanding and requires a new lexicon. With more than a century of food industry ingenuity and R&D expertise, TIC Gums is leading the charge. We have created the vocabulary to articulate the sensory attributes food scientists and product developers want. We also have the tools to deliver them in less time and with better results. Speak our language and your product will be on every consumer s lips. Join the Texture Revolution!

2 Visual - in Container Brightness Color Gloss Surface Irregularity Surface Moisture Mechanical - with Spoon Cohesiveness Gel Jiggle Peak Short Spoonable Spreading Roughness Thickness Oral - First Manipulation Adhesiveness Cohesiveness Denseness Slipperiness Thickness Attribute Map Oral - Multiple Manipulations Mixes with Saliva Mouth Coating Rate of Breakdown Rate of Salivation Roughness of Mass After rigorous testing and discussion, TIC Gums and our Gum Gurus have established distinct criteria for defining texture in liquids, semi-solids, and solids. This Attribute Map articulates sensory characteristics for specific foods. For more definitions and examples see our texture lexicon at Semi-Solid > Dairy > Sour Cream Oral - Swallowing Mouth Clearing Mouth Drying Mouth Residue Particulates Tooth Etch The information and suggestions presented here are the result of work and observations carried out in our laboratories and we believe them to be accurate. We make this information available to our customers only to help the user determine the suitability of this material in their own process or formulation. The samples and information we furnish are given without warranties, expressed or implied. Furthermore, it is our understanding that the customer himself will determine the usefulness of our ingredients and suggestions in his own product or process, and we assume no liability or responsibility for the result of this determination. The suggestions offered here are not to infringe on existing patents. For further information call (800) TIC Gums

3 ACID SET SOUR CREAM Milkfat Skim Milk Milk Solids Non-Fat % Cream Dairyblend SC-ASC 2.50 Non Fat Dry Milk Powder 3.20 Dairyblend SC-ASC 2.50 Total Solids TOTAL PROCEDURE 8. Cool to 74 F. 9. Blend in lactic acid or acid blend. 10/11/11/M_Dairy_sourcream_acidset-asc.doc

4 CULTURED SOUR CREAM Milkfat Skim Milk Milk Solids Non-Fat % Cream Dairyblend SC-ASC 2.00 Dairyblend SC-ASC 2.00 Total Solids TOTAL PROCEDURE 8. Cool to culture temperature 74 F. 9. Add culture organism (Vivolac FSC 848 at 1 gr per gallon) 10/11/11/M_Dairy_sourcream_cultset-asc.doc

5 REDUCED FAT SOUR CREAM Milkfat Skim Milk Milk Solids Non-Fat % Cream Dairyblend SC-ASC 2.25 Non Fat Dry Milk 1.88 Dairyblend SC-ASC 2.25 Total Solids TOTAL PROCEDURE 8. Cool to culture temperature 74 F. 9. Add culture organism (Vivolac FSC 848 at 1 gr per gallon) 10/11/11/M_Dairy_sourcream_redfat-asc.doc