At a glance
Summary
This sour cream product is made from cultured pasteurized cream, nonfat milk solids, and enzymes, which are relatively simple and clean ingredients for a processed food. The processing level is moderate, but the absence of harmful additives such as artificial colors, flavors, or preservatives supports a higher score within its category. The product's ingredient list is straightforward, contributing positively to its health assessment.
Key ingredients 3
Cultured pasteurized grade a creamNeutral
This ingredient is a primary component of sour cream, providing a rich texture and flavor. It is pasteurized to ensure safety and cultured to develop the characteristic tangy taste. While it is a source of fat, it does not offer significant health benefits or risks when consumed in moderation.
Benefits
Provides a creamy texture and flavor to the product, enhancing its culinary appeal.
Nonfat milk solidsNeutral
Nonfat milk solids are used to enhance the texture and protein content of the product. They are derived from milk and are a common ingredient in dairy products. While they contribute to the nutritional profile, they do not have significant health benefits or risks.
Benefits
Contributes to the protein content and texture of the product.
EnzymeNeutral
Enzymes are used in dairy products to aid in the fermentation process, contributing to the development of flavor and texture. They are typically derived from microbial or animal sources. Enzymes are generally recognized as safe and do not pose significant health risks.
Benefits
Facilitates the fermentation process, enhancing flavor and texture.
Processing
Processed Foods
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