Fuente: WIPO "dairy products" To a sour cream mix there is added 0.15-0.50 wt. per cent of low methoxyl pectin and 0.20-0.40 wt. per cent of gelatin, the resultant mixture is heated to 155-185 DEG F. for 30-5 minutes, acidified, preferably to pH 4.0-4.5, for example by the addition of lactic, acetic, citric, malic, or fumaric acid, or glucono-delta-lactone, and homogenised, if desired with prior pasteurisation, to give a sour cream product, which may be packaged at at least 150 DEG F.