Kamil Perry
Pre-shredded cheese is a convenient option for busy families and quick meals, but it has sparked debates about its ingredients and impact on recipes. Some people claim that the cheese contains toxic ingredients, while others argue that it's a matter of personal preference and informed choices. The cheese is typically coated with anti-caking agents like potato starch, powdered cellulose, and natamycin to prevent clumping, but these additives may affect melting and cooking properties. It's important to weigh the benefits of convenience against potential recipe trade-offs and personal health considerations.
| Characteristics | Values |
|---|---|
| Convenience | Quick to prepare |
| Taste | Powdery/less creamy |
| Cost | More expensive |
| Quantity | Less cheese per weight |
| Anti-caking agents | Potato starch, cornstarch, calcium sulphate, natamycin, cellulose |
| Toxicity | No evidence of toxicity, but some people are sensitive to natamycin |
| Melting | Does not melt together well |
| Freezing | Freezes well |
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What You'll Learn
Anti-caking agents
Preshredded cheese is a convenient option for consumers as it lasts longer and does not stick together. This is due to the use of anti-caking agents, which are added to commercial cheese shreds to improve shelf life and ease of use. Anti-caking agents are applied to preshredded cheese to prevent the cheese shreds from sticking together, which can affect the texture and taste of the cheese.
There are several types of anti-caking agents used in preshredded cheese. One common type is cellulose, which is often sourced from wood pulp. Cellulose is used to coat the cheese shreds and absorb moisture, helping to prevent the cheese from sticking together. Some consumers have expressed concerns about the use of cellulose in cheese, as it may affect the melting properties of the cheese and create an undesirable texture in dishes such as macaroni and cheese.
Another type of anti-caking agent used in preshredded cheese is potato starch. Potato starch is often blended with other ingredients such as cellulose, corn starch, or calcium sulfate to create an anti-caking blend. These blends can affect the appearance of the cheese, with higher application rates leading to decreased consumer liking for colour and appearance.
Other anti-caking agents used in preshredded cheese include silicon dioxide, which is essentially powdered sand, and natamycin, a natural mould inhibitor. These anti-caking agents can impact the flavour and texture of the cheese, and some consumers choose to wash their preshredded cheese to remove these additives.
The use of anti-caking agents in preshredded cheese is a trade-off between convenience and taste. While these agents help to improve the shelf life and ease of use of the product, they can also affect the sensory properties of the cheese. Some consumers choose to grate their own cheese to avoid the use of anti-caking agents, while others accept the presence of these additives for the convenience of having preshredded cheese that does not stick together.
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Natamycin
Preshredded cheese is convenient for quick meals, but it has a powdery texture and does not melt as well as block cheese. This is due to the anti-caking agents used to prevent the shreds from clumping together in the bag. One such anti-caking agent is natamycin, an antifungal agent that prevents mould, yeast, and fungus from forming.
Some people consider natamycin to be toxic and unsafe for consumption because it is also used to treat yeast and fungal infections. However, the amount added to cheese is minimal compared to the dose used for medical treatments, and it is considered safe for human consumption. Nonetheless, some individuals are sensitive to ingesting natamycin and may wish to avoid pre-shredded cheese treated with it.
While the convenience of preshredded cheese is undeniable, grating your own cheese from a block is cheaper and results in better texture and taste. Shredded cheese also freezes well, so grating a block of cheese and storing the extra can be a good compromise between convenience and quality.
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Potato starch
Pre-shredded cheese is often coated with anti-caking agents to prevent the strands from clumping together in the bag. One such anti-caking agent is potato starch.
The use of potato starch in pre-shredded cheese is controversial. While it helps to keep the cheese from clumping, it can also affect the melting properties of the cheese during cooking. Some people prefer to shred their own cheese to avoid the powdery texture and potential taste impact of potato starch and other anti-caking agents.
As an alternative to pre-shredded cheese, some people choose to shred their own cheese from a block. This option provides more control over the ingredients and can result in a fresher, creamier taste. Additionally, shredding your own cheese can be more cost-effective, as an 8-ounce block of cheese yields more grated shreds than an 8-ounce bag of pre-grated cheese. However, it's important to note that freshly shredded cheese may not have the same convenience and longevity as pre-shredded cheese options.
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$1.74
Calcium sulphate
Pre-shredded cheese is often coated with anti-caking agents to prevent the shreds from clumping together in the bag. One such anti-caking agent is calcium sulphate, a preservative that can help extend the shelf life of the product.
In shredded cheese, calcium sulphate works alongside other ingredients in the anti-caking blend, such as potato starch, cornstarch, and natamycin, to prevent the cheese shreds from sticking together. Natamycin, a natural mould inhibitor, also helps prevent the cheese from spoiling too quickly.
While these ingredients effectively maintain the quality of shredded cheese, they can negatively impact the melting and textural properties of the cheese when used in cooking. For example, the anti-caking agents can affect the texture of dishes like mac and cheese, creating a separated cheese sauce instead of a creamy, stringy texture. This is why some chefs and home cooks prefer to shred their own cheese from a block, as it gives them greater control over the final dish's texture and flavour.
Some people may also have concerns about the additives and preservatives in pre-shredded cheese, such as calcium sulphate, and may prefer to shred their own cheese to have full control over the ingredients used. Additionally, shredding your own cheese can be more cost-effective and provide better flavour and texture compared to pre-shredded cheese.
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Cellulose
Pre-shredded cheese is a convenient option for busy families and quick meals. However, it has been criticised for its use of anti-caking agents, such as cellulose, to prevent clumping.
The use of cellulose and other anti-caking agents, such as potato starch and natamycin, has been a topic of debate among consumers. Some people prefer to grate their own cheese to avoid these additives and preservatives, which can affect the taste and texture of the cheese. Freshly grated cheese is believed to have a fresher and creamier taste.
Additionally, the powdery texture of cellulose on pre-shredded cheese may be unappealing to some consumers. However, in certain dishes, like batters or doughs, the powdered coating can be advantageous as it helps to keep the cheese pieces suspended and separated.
While the use of cellulose and other anti-caking agents is a valid concern for some, it is important to note that the term "toxic" regarding pre-shredded cheese is often sensationalised. There are individuals who are sensitive to ingesting natamycin, but that does not equate to the cheese being toxic for everyone.
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Frequently asked questions
Pre-shredded cheese contains preservatives and anti-caking agents such as potato starch, cornstarch, calcium sulphate, natamycin, and powdered cellulose to prevent the shreds from clumping together in the bag. These additives can affect the melting and cooking behaviour of the cheese.
These ingredients are added to increase the convenience and shelf life of the product. The anti-caking agents prevent the cheese shreds from clumping together, ensuring the product lasts longer in the bag and is easier to use for consumers.
While some individuals may be sensitive to ingesting natamycin, a common anti-caking agent, there is no evidence to support the claim that pre-shredded cheese is toxic. The use of the term "toxic" by some sources is often sensationalism to attract attention.
