Andy Montoya
Pre-shredded cheese is a convenient option for many, but some have raised concerns about the ingredients added to prevent the cheese from caking and sticking together. One such additive is cellulose, a common ingredient in pre-shredded cheese derived from wood pulp or plant fibers. While cellulose is valued for its anti-caking and moisture-absorbing properties, it has been criticized for altering the texture of dishes, particularly those requiring melted cheese. Other anti-caking blends may include potato starch, cornstarch, calcium sulfate, and natamycin, which prevents mold. While the use of these ingredients has led to claims that pre-shredded cheese is “toxic, there is limited evidence to support this assertion, and the term may be sensationalized to attract attention.
| Characteristics | Values |
|---|---|
| Use | Salads, sandwiches, casseroles, baked goods, nachos, mac and cheese, cauliflower mac, tacos, scrambled eggs, dips, pinwheels, etc. |
| Benefits of pre-shredded cheese | Convenient, lasts a long time in the fridge |
| Issues with pre-shredded cheese | May ruin recipes due to anti-caking agents, expensive, potential health concerns with additional ingredients |
| Anti-caking agents | Cellulose, potato starch, cornstarch, calcium sulfate, natamycin |
| Other ingredients | Pasteurized milk, cheese culture, salt, enzymes, added ingredients for flavor |
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What You'll Learn
Anti-caking agents
There are several different types of anti-caking agents used in shredded cheese, including cellulose, starch, calcium sulfate, and sodium aluminosilicate. The specific additive used depends on the brand, but all of them are recognized as safe by the FDA. For example, Kraft uses cornstarch, while Tillamook and Sargento use potato starch, and the latter also uses powdered cellulose.
Cellulose, a refined wood pulp, coats the shredded cheese to remove moisture and prevent clumping. However, it can affect the texture of dishes, making the cheese sauce separate instead of being creamy with stringy pieces of cheese. Starches, such as potato starch and cornstarch, are also commonly used anti-caking agents. While they can slightly increase the carbohydrates and calories in the cheese, they are generally recognized as safe for consumption.
Calcium sulfate, another anti-caking agent, is known to be used in cement and tile manufacturing, which may be unappealing to some consumers. Certain chemical additives like calcium sulfate and sodium aluminosilicate can contribute small amounts of micronutrients to the cheese. Additionally, natamycin is an antifungal agent added to prevent mold, yeast, and fungal growth in shredded cheese. While some consider it toxic, it is recognized as a food-safe preservative, and the amount added to shredded cheese is minimal compared to doses used for medical treatments.
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Natamycin
Despite its approval by multiple health organisations, some retailers and countries have barred its use in food products. Whole Foods has listed natamycin as an "unacceptable ingredient for food" since 2003, and Lebanon's health ministry objected to its presence in labneh, a type of strained yogurt. Russia's consumer watchdog has also investigated reports of natamycin in imported cheeses, threatening to take action if the cheese sold in Russia contained the preservative.
Due to its association with prescription medication and its use as an antifungal agent, some consumers may be concerned about the presence of natamycin in shredded cheese. However, the consensus among health authorities is that natamycin is safe for consumption at the levels typically found in food products.
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Potato starch
While some people have concerns about the health implications of consuming anti-caking agents, it is important to note that these additives are generally recognized as safe by regulatory authorities. The term ""toxic"" is often used sensationally by media influencers to create fear or sell products, but there has never been a documented case of toxic shredded cheese poisoning. The dose makes the poison, and while certain substances may have non-food uses, their presence in insignificant amounts in food does not make it toxic.
In conclusion, while potato starch and other anti-caking agents may have a minor impact on the texture of shredded cheese, particularly in sauces, they are safe for consumption and help improve the convenience and shelf life of the product. Consumers can choose between the convenience of pre-shredded cheese and the textural preferences of freshly grated cheese based on their specific needs and usage.
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Cornstarch
The addition of cornstarch and other starches to shredded cheese has been criticised as it can affect the texture and melting properties of the cheese. This can be undesirable when using shredded cheese in recipes, particularly those that require a creamy texture, such as mac and cheese.
While cornstarch and other starches can help to extend the shelf life of shredded cheese, some people prefer to shred blocks of cheese themselves to avoid the addition of these ingredients. Shredded cheese is convenient and can be stored in the fridge for a long time, but the anti-caking agents can affect the performance of the cheese in recipes.
Some people may prefer to shred their cheese by hand or with a food processor and store it in the freezer to maintain freshness and avoid the use of anti-caking agents. This allows for greater control over the ingredients used and can improve the texture and melting properties of the cheese.
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Calcium sulfate
In the context of shredded cheese, calcium sulfate is added to the cheese after it has been shredded. This process of fortification imparts an anti-caking characteristic to the cheese, while also adding nutritional value in the form of calcium fortification.
The use of calcium sulfate as an anti-caking agent is not limited to shredded cheese, as it can also be combined with cellulose powder, starch, or both, to create an anti-caking formula for diced or shredded, natural or pasteurized process cheese.
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Frequently asked questions
No, but some people claim it is because of the ingredient natamycin, which is used to prevent mould. However, there is no evidence to support these claims.
Cellulose is an ingredient used in shredded cheese to prevent caking and absorb moisture. It is made from wood pulp or other plant fibres.
Shredded cheese contains cellulose, which can dehydrate the cheese and prevent it from melting properly, affecting the consistency of the dish.
