Randy Chandler
Artificial cheese, also known as imitation cheese, synthetic cheese, or cheese analogues, is a product that emulates the characteristics of cheese but is made from a combination of ingredients such as vegetable oils, food colourings, emulsifiers, artificial flavourings, and milk derivatives. The process of making artificial cheese involves treating milk products with specific strains of microorganisms, followed by ripening and aging, similar to the process of making natural cheese. However, artificial cheese is designed to have a longer shelf life, consistent melting behaviour, and a lower production cost compared to its natural counterpart.
| Characteristics | Values |
|---|---|
| Ingredients | Vegetable oils (palm, sunflower, soybean), food colourings, emulsifiers, artificial flavourings, milk protein concentrate, milk, cream, whey, vegetable protein, rice, almonds, nutritional yeast |
| Texture | Smooth, sliceable when chilled, easily and uniformly melts |
| Taste | Mild |
| Nutritional value | High in saturated fat and cholesterol, lower in protein and calcium than natural cheese, may be lower in fat, cholesterol-free, often a source of soy protein and isoflavones |
| Use cases | Salad bars, pizza-making, snack foods, fast-food restaurants, frozen meals, convenience foods |
| Examples | Kraft Singles, Velveeta, Easy Cheese, Cheez Whiz |
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Vegan cheese
There are several recipes for making vegan cheese at home. One recipe suggests making a lactic bacteria starter culture by sprouting grains and then adding them to a jar of water at room temperature. Another recipe uses cashews, garlic, lemon zest, lemon juice, nutritional yeast, salt, and olive oil to create a soft, spreadable cheese. The cashews are soaked in water for 12 hours, drained, and then added to a food processor along with the other ingredients. The mixture is processed until creamy and smooth, and then adjusted with additional seasonings to taste.
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Vegetable oils
Imitation cheese is primarily made from vegetable oil and casein, a protein found in milk, instead of milk solids. While the taste may be similar to real cheese, the texture is often slightly less supple. The use of vegetable oils in cheese production can also affect how the fat blends with proteins, altering the texture and structure of the final product.
One of the main reasons companies use vegetable oils to create cheese alternatives is to cater to consumers' dietary choices and sensitivities, as well as to maintain a sustainable approach. Vegetable oils provide healthy fats without cholesterol, making them a viable option for those looking to reduce their cholesterol intake. However, it is important to note that vegetable oils can be high in saturated fats, which can have negative health impacts if consumed in excess.
The process of making imitation cheese with vegetable oil involves emulsifying the oil with grated cheese and an emulsifier like sodium citrate. The mixture is then heated until the fat separates from the cheese, after which it is mixed and allowed to cool. This process results in a product with a long shelf life and a relatively low cost, making it a common ingredient in fast food and frozen pizzas.
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Food colourings
The use of food colourings is a highly controversial topic, with many people advocating for the use of natural colourings over artificial ones. Natural dyes such as carotenoids, chlorophyll, anthocyanin, and turmeric have been used for centuries to colour food. Carotenoids, for example, are responsible for the bright orange colour of sweet potatoes and pumpkins, and beta-carotene is often added to cheese and other dairy products due to its fat solubility.
However, natural colourings are not without their drawbacks. For instance, carmine, a natural red dye made from crushing cochineal bugs, can cause severe allergic reactions in some people. Additionally, natural colourings are generally more expensive and have a shorter shelf life than artificial alternatives.
Artificial colourings, on the other hand, can be mass-produced at a lower cost and tend to have a longer shelf life. They also offer a wider range of colours that cannot be achieved with natural dyes. However, artificial colourings have been linked to various health concerns, including allergic reactions, behavioural problems in children, and even cancer in animal studies.
In the United States, the Food and Drug Administration (FDA) regulates the use of synthetic food dyes, ensuring they undergo rigorous testing and meet the specifications outlined in the Federal Food, Drug, and Cosmetic Act. Despite this, there is still ongoing debate and uncertainty about the safety of artificial colourings, with some localities like California implementing restrictions on certain artificial dyes.
To avoid consuming artificial colourings, it is recommended to minimise the intake of highly processed foods, as these are more likely to contain synthetic dyes. Opting for natural food colourings whenever possible is generally considered a healthier choice.
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Emulsifiers
In the context of cheese-making, emulsifiers are particularly important when using vegetable oils as a replacement for dairy fat. Vegetable oils, such as palm or sunflower oil, are commonly used in artificial cheese to reduce costs and create a product suitable for those avoiding animal products. By adding emulsifiers, manufacturers can ensure that these vegetable oils blend smoothly with other ingredients, resulting in a consistent texture and appearance.
The use of emulsifiers also contributes to the extended shelf life of artificial cheese. By preventing the separation of ingredients, emulsifiers help maintain the stability of the product over a longer period. This makes artificial cheese a cost-effective and convenient option for the food industry, particularly in fast-food restaurants, frozen meals, and snack foods.
While the specific types of emulsifiers used in artificial cheese production may vary, they play a crucial role in achieving the desired texture, consistency, and stability of the final product. These additives help create a homogeneous mixture, ensuring that artificial cheese mimics the sensory attributes of traditional cheese while offering advantages in terms of cost, convenience, and shelf life.
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Artificial flavourings
The use of artificial flavourings allows manufacturers to create a cheese-like product without relying solely on dairy ingredients. By combining different flavour compounds, they can replicate the complex flavour profiles found in natural cheese. This is particularly important for vegan cheese alternatives, which aim to provide a cheese-like experience for those avoiding animal products.
While the specific artificial flavourings used may vary, they typically include a blend of chemicals that mimic the taste and aroma of cheese. These flavourings are carefully formulated to match the specific type of cheese being imitated, such as cheddar, mozzarella, or American cheese. In some cases, natural flavour compounds derived from dairy products may be used to enhance the cheese-like flavour.
The development of artificial flavourings for imitation cheese involves a complex process of sensory analysis and flavour replication. Food scientists employ various techniques, such as gas chromatography and mass spectrometry, to identify the key flavour compounds present in natural cheese. By understanding the chemical composition of cheese flavour, they can then create synthetic flavourings that replicate these characteristics.
It is important to note that artificial flavourings in imitation cheese may not fully capture the nuanced flavour of natural cheese. The sensory experience can differ significantly, and consumers may notice distinctions in taste and aroma. However, advancements in food technology continue to drive the development of more sophisticated artificial flavourings, bringing imitation cheese closer to its natural counterpart in terms of flavour and overall sensory experience.
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Frequently asked questions
Artificial cheese, also known as fake, synthetic, or imitation cheese, is typically made from vegetable oils, food colourings, emulsifiers, and artificial flavourings. Vegan cheese is made from plant-based ingredients such as soybeans, rice, almonds, and nutritional yeast.
Artificial cheese is often used in the food industry because it is cost-effective, has a long shelf life, and melts consistently. It is commonly found in fast-food restaurants, frozen meals, and snack foods.
Artificial cheese differs from natural cheese in terms of nutritional value and taste. It often contains less protein and calcium than natural cheese, and may have higher levels of sodium and additives. Some types of artificial cheese are high in saturated fat and cholesterol.
