Regular sour cream gets its thick, smooth texture from fat. To achieve the same texture and mouthfeel without fat, manufacturers typically add thickeners, gums, and stabilizers like maltodextrin, corn starch, guar gum, and xanthan gum.
Given that these ingredients are derived from carbs, they can increase the carb content of low fat sour cream a bit — and that of nonfat sour cream significantly.
healthline.com
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