Commercially produced sour cream usually contains not less than 14 percent milk fat. It may also contain milk and whey solids, buttermilk, starch in an amount not exceeding one per cent, salt, and rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in an amount consistent with good manufacturing practice. 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 per cent, monoglycerides, mono- and diglycerides, or any combination thereof, in an amount not exceeding 0. 3 per cent, and sodium phosphate dibasic in an amount not exceeding 0. 05 per cent. Then, to obtain sour cream, acids are also added to artificially sour the product.