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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use light sour cream as a topping, ingredient, or base in a variety …
What it is
Light sour cream is a cultured dairy product made from milk or cream that has had some of the fat removed. It is made by adding a starter culture of lactic acid bacteria to the reduced-fat milk or cream, which causes it to thicken and develop its characteristic tangy flavor.
Why it's used
Manufacturers use light sour cream as a topping, ingredient, or base in a variety of foods. Its creamy texture and mild sour flavor make it suitable for dips, dressings, baked goods, and as a garnish for savory dishes.
Health notes
Light sour cream is generally recognized as safe (GRAS) by the FDA for use in food. It provides calcium and protein, but also contains saturated fat and sodium. Regulatory bodies like JECFA and EFSA have evaluated similar dairy products. Evidence does not suggest adverse health effects from typical consumption.
Allergen info
Light sour cream is derived from milk, which is one of the FDA's major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.