Andy Montoya
Nacho Cheese Doritos are a variety of tortilla chips produced by Frito-Lay, a subsidiary of PepsiCo. They were first introduced in 1972 and are now available worldwide in a variety of flavours. The chips are made from corn, vegetable oil, maltodextrin, salt, cheddar cheese, whey, and various other ingredients. The process of making Nacho Cheese Doritos begins with soaking raw yellow corn kernels in near-boiling water to create the tortilla chip base, which is then fried in vegetable oil. The distinctive nacho cheese flavour comes from a combination of cheddar cheese, whey, and other flavourings.
| Characteristics | Values |
|---|---|
| Year of Launch | 1972 |
| Number of Ingredients | 26 |
| Main Ingredients | Corn, Vegetable Oil, Salt, Cheddar Cheese, Maltodextrin, Whey, Monosodium Glutamate, Buttermilk Solids, Romano Cheese, Whey Protein Concentrate, Onion Powder, Partially Hydrogenated Soybean and Cottonseed Oil, Corn Flour, Disodium Phosphate, Lactose, Natural and Artificial Flavor, Dextrose, Tomato Powder, Spices, Lactic Acid, Artificial Color, Citric Acid, Sugar, Garlic Powder, Red and Green Bell Pepper Powder, Sodium Caseinate, Disodium Inosinate, Disodium Guanylate, Nonfat Milk Solids, Whey Protein Isolate, Corn Syrup Solids |
| Corn Preparation | Soaked in near-boiling water with lime, ground into corn flour, pressed into shape, and fried in vegetable oil |
| Vegetable Oil Types | Sunflower, Canola, and/or Corn Oil |
| Salt Purpose | Flavor |
| Cheddar Cheese Ingredients | Milk, Cheese Cultures, Salt, Enzymes |
| Maltodextrin Purpose | Thickener or Filler |
| Maltodextrin Shelf Life | 2 years |
| Monosodium Glutamate, Buttermilk Solids, Romano Cheese, Whey Protein Concentrate, Disodium Phosphate, Lactose, Dextrose, Lactic Acid, Citric Acid, Sugar, Sodium Caseinate, Disodium Inosinate, Disodium Guanylate, Whey Protein Isolate, Corn Syrup Solids | Flavor |
| Artificial Color Safety | Studies claim they can cause cancer, but the average person's liver should be able to break down the minuscule amount consumed with food |
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What You'll Learn
Corn is soaked in water, combined with lime, ground, and fried in vegetable oil
Corn is the primary ingredient in Nacho Cheese Doritos. To begin the process of making the chips, raw yellow corn kernels are soaked in large vats of near-boiling water. Lime (the chemical, not the fruit) is added to the water to help loosen the husks, making them easier to remove. This process also infuses the corn with calcium and releases niacin (vitamin B3), which has beneficial effects on cholesterol and cardiovascular health.
After the corn has been soaked, the husk and any excess lime are washed away, leaving behind hydrated corn. This corn is then ground into a flour called masa. This masa is then pressed into the famous Dorito shape and fried in vegetable oil, which may be sunflower, canola, or corn oil, depending on which is cheapest at the time of production.
The process of frying the ground corn in oil is a critical step in creating the distinctive texture and taste of Doritos. It is during this stage that the corn transforms from a soft, pliable dough into a crispy, crunchy chip. The oil also contributes to the overall flavour profile of the snack, adding a subtle savoury note that enhances the other ingredients.
The use of vegetable oil is an important choice, as it has a higher smoke point than many other oils, allowing for a hotter frying temperature. This ensures that the chips cook quickly and evenly, resulting in the consistent texture and quality that consumers expect from Doritos.
Thus, the step of soaking corn, combining it with lime, grinding it, and frying it in vegetable oil, is a key part of the process that transforms humble corn into the beloved Nacho Cheese Doritos.
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Vegetable oil is extracted from sunflower, canola, or corn
Doritos are an American brand of flavoured tortilla chips produced by Frito-Lay, a subsidiary of PepsiCo. One of their most popular flavours is Nacho Cheese, which was introduced in 1972.
The second-most abundant ingredient in Nacho Cheese Doritos is vegetable oil, which is extracted from sunflower, canola, or corn. The extraction of vegetable oil from these sources involves a number of processes, including mechanical pressing and chemical solvents. The specific process used depends on the type of vegetable matter and the desired oil yield. For example, sunflower oil is typically extracted using a combination of mechanical pressing and solvent extraction methods. Mechanical pressing involves crushing the sunflower seeds to extract the oil, while solvent extraction uses a chemical solvent, usually hexane, to separate the oil from the solid matter.
Canola oil, on the other hand, is extracted from the seeds of the canola plant, which is a type of rapeseed plant. The seeds are first cleaned and then heated to activate certain enzymes and degrade others, which improves the flavour and colour of the oil. The seeds are then pressed to remove the oil, and the oil is further refined to remove impurities.
Corn oil is extracted from the germ of corn kernels. The corn kernels are first soaked in water to soften them and then ground to separate the germ from the rest of the kernel. The germ is then pressed to extract the oil, or a chemical solvent may be used to remove the oil. The extracted oil is then refined to remove impurities and adjust the colour and flavour.
The specific extraction method used for the vegetable oil in Nacho Cheese Doritos is not publicly available information, but it is likely that efficient, cost-effective methods are employed to ensure a consistent supply of oil for the production of the chips.
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Maltodextrin is added as a thickening agent
Maltodextrin, derived from corn, is added as a thickening agent to the Nacho Cheese Doritos. It is an artificial sugar made from maltose (malt sugar) and dextrose. It is commonly used to thicken or fill processed foods, increasing their bulk and prolonging their shelf life. Maltodextrin has a shelf life of two years, which makes it a convenient ingredient for food manufacturers.
Maltodextrin is a polysaccharide that is highly soluble in water and other liquids. It is often used in food production as a thickener, filler, or binder. It helps to improve the texture and consistency of the final product. In the case of Nacho Cheese Doritos, maltodextrin is added to the cheese sauce to thicken it and give it a creamier, more indulgent texture.
The addition of maltodextrin also has functional benefits in the manufacturing process. It can help to improve the flow properties of the cheese sauce during the production process, making it easier to apply to the tortilla chips in a uniform and consistent manner. This ensures that each Dorito chip has an even distribution of cheese flavour and coating.
Furthermore, maltodextrin can also act as a stabiliser and help prevent the separation of the cheese sauce. This is particularly important during transportation and storage, as it ensures that the cheese flavour and texture remain consistent and homogeneous. Without maltodextrin, the cheese sauce may separate, resulting in an uneven distribution of flavour and a less appealing appearance.
While maltodextrin provides functional benefits, it also has some nutritional implications. It is a type of carbohydrate that can impact blood sugar levels. It has a high glycemic index, which means it can cause a rapid increase in blood glucose levels. This may be a concern for individuals with diabetes or those monitoring their blood sugar intake. However, the amount of maltodextrin in Nacho Cheese Doritos is likely to be relatively small, and the overall effect on blood sugar levels may be minimal.
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Salt is added for flavour
Salt is also added to the cheddar cheese component of Nacho Cheese Doritos. Cheddar cheese, which is one of the main ingredients in Nacho Cheese Doritos, typically contains salt as one of its ingredients. The salt in the cheese helps to preserve it and enhance its flavour.
In addition to its role in flavour enhancement and preservation, salt also has a functional role in the manufacturing process of Nacho Cheese Doritos. Salt is a natural preservative that can help extend the shelf life of the chips. It also has a texturizing effect, influencing the mouthfeel and crunchiness of the chips.
The amount of salt added to Nacho Cheese Doritos is carefully measured to ensure it aligns with the target salt levels for the product. Excessive salt can negatively impact the taste and health profile of the chips, so it is essential to maintain a balanced amount.
The salt used in Nacho Cheese Doritos is likely to be a fine-grained variety, ensuring even distribution throughout the product. This fine salt blends seamlessly with the other ingredients, contributing to the overall flavour and texture without overwhelming the palate.
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Cheddar cheese is the base of the nacho cheese flavour
The process of making the nacho cheese-flavoured Doritos starts with the creation of the tortilla chip itself. Raw yellow corn kernels are soaked in large vats of near-boiling water, where they are combined with lime, which helps to loosen the husks and make them easier to remove. The corn is then ground into a corn flour called masa, pressed into the iconic Dorito shape, and fried in vegetable oil. The chips are then seasoned with the nacho cheese flavouring, which includes cheddar cheese as its base.
The use of cheddar cheese as the base for the nacho cheese flavour is interesting as it is a type of cheese that is commonly associated with Mexican cuisine, which is the inspiration for Doritos. The cheese is also a good melting cheese, which likely contributes to its use in the flavouring as it can be easily incorporated into the seasoning blend. The cheese is then combined with other ingredients to create the distinct nacho cheese flavour, including salt, which enhances the cheese flavour, and maltodextrin, which acts as a thickener and filler.
The nacho cheese flavour was introduced in 1972, following the original toasted corn flavour and the taco flavour. The development of the nacho cheese flavour was likely a response to consumer feedback that the original toasted corn flavour was too bland and not spicy enough for a Mexican-inspired snack. The addition of cheddar cheese as the base of the nacho cheese flavour helped to add a savoury and tangy kick to the chips, making them a popular choice among consumers.
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Frequently asked questions
There are 26 ingredients in Nacho Cheese Doritos, including corn, vegetable oil, maltodextrin, salt, cheddar cheese, whey, monosodium glutamate, buttermilk, romano cheese, whey protein concentrate, onion powder, and more.
Raw yellow corn kernels are soaked in large vats of near-boiling water and combined with lime. The corn is then ground into a corn flour called masa, pressed into the famous Dorito shape, and fried in vegetable oil.
Nacho Cheese Doritos made for the US market do not use pork-derived animal rennet in the cheese flavorings. However, they do contain ingredients derived from animals that may have been treated with antibiotics and/or growth promoters, such as milk, cheese, and buttermilk.
