Patrick Oconnell
Pre-shredded cheese is a convenient option for busy people, but it has additives that affect its performance in recipes. To prevent shredded cheese from clumping together, manufacturers add anti-caking agents such as cellulose, potato starch, cornstarch, and calcium sulfate. These additives can make the cheese drier and less melty, impacting the texture and taste of dishes like mac and cheese. Some people also have concerns about the health effects of these additives, particularly natamycin, which is added to prevent mold. While the convenience of pre-shredded cheese is appealing, grating your own cheese from a block can result in better-tasting dishes.
| Characteristics | Values |
|---|---|
| Anti-caking agents | Cellulose powder, Potato starch, Cornstarch, Calcium sulfate, Natamycin |
| Purpose of anti-caking agents | Prevent mould, yeast and fungal growth, prevent clumping |
| Other additives | Wood pulp, Plant fibres |
| Effects of additives | Drier texture, May not melt well |
| Cost | More expensive than block cheese |
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What You'll Learn
- Pre-shredded cheese contains preservatives like potato starch and natamycin
- Natamycin is toxic to some people
- Anti-caking agents like cellulose powder are added to prevent clumping
- Calcium sulfate is used in pre-shredded cheese, and also in making cement and tiles
- Freshly grated cheese tastes better and has a smoother texture
Pre-shredded cheese contains preservatives like potato starch and natamycin
Pre-shredded cheese is a convenient option for those who want to save time and effort in the kitchen. However, it's important to be aware of the additives and preservatives used to keep the cheese from clumping together in its packaging. One of the common preservatives found in pre-shredded cheese is potato starch, which is part of an anti-caking blend that helps prevent the cheese from sticking together and extends its shelf life. Potato starch is often listed as an ingredient in pre-shredded cheese products, along with other starches like cornstarch.
Another preservative that may be present in pre-shredded cheese is natamycin, which is a type of mould inhibitor. Natamycin is added to prevent the growth of mould, yeast, and fungi, ensuring that the cheese stays fresh for longer. While natamycin is generally considered safe for consumption, some individuals may have sensitivities to it. It's important to check the ingredient labels on pre-shredded cheese products to be aware of any preservatives or additives that may be present.
Cellulose, derived from wood pulp or plant fibres, is another additive commonly found in pre-shredded cheese. It acts as an anti-caking agent, preventing the cheese shreds from clumping together. While cellulose is not necessarily harmful, it can affect the texture and melting properties of the cheese during cooking. This is why some people prefer to grate their own cheese, as freshly grated cheese lacks these additives and tends to melt smoother and creamier.
The use of preservatives and anti-caking agents in pre-shredded cheese can be beneficial for convenience and extending the product's shelf life. However, for those who prioritize taste, texture, and minimizing additives in their food, grating cheese from a block may be a preferable option. Ultimately, the choice between pre-shredded cheese and freshly grated cheese depends on individual preferences, time constraints, and the specific requirements of the dish being prepared.
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Natamycin is toxic to some people
Pre-shredded cheese is often coated with anti-caking agents such as potato starch, cornstarch, calcium sulphate, and cellulose powder to prevent the strands from clumping together. One such anti-caking agent is natamycin, a mould inhibitor that prevents the cheese from spoiling quickly. While natamycin is generally recognized as safe, some people may experience negative side effects from consuming it.
Natamycin is a preservative and antimicrobial agent commonly used in food products, including pre-shredded cheese, to prevent the growth of mould. It is also used as an eye drop to treat eye infections. While it is considered safe for human consumption by the FDA, some individuals may experience adverse reactions.
Some people may have allergies or sensitivities to natamycin, which can lead to allergic reactions, nausea, vomiting, diarrhoea, bloating, headaches, and in rare cases, deadly side effects. It is important to note that not everyone will experience these side effects, and the severity of reactions can vary. Additionally, natamycin is generally recognized as halal, kosher, vegan, and gluten-free, making it suitable for a wide range of dietary restrictions.
If you believe you are experiencing negative side effects from consuming natamycin, it is important to discontinue its use and seek medical advice. Individuals should always read the ingredient labels on food products and consult a healthcare professional if they have any concerns or questions about the safety of a particular ingredient. While natamycin is generally considered safe, it is always better to err on the side of caution when it comes to your health.
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Anti-caking agents like cellulose powder are added to prevent clumping
Pre-shredded cheese is a convenient option for those short on time, but it may not be the best choice for certain recipes. This is because pre-shredded cheese is often coated with anti-caking agents like cellulose powder to prevent the shreds from clumping together in the bag. While this coating keeps the cheese from sticking together, it can also affect the melting properties of the cheese during cooking, resulting in a less creamy and more clumpy texture.
Cellulose powder, made from wood pulp or other plant fibres, is a common anti-caking agent used in pre-shredded cheese. It gives the cheese a powdery texture and absorbs moisture, helping to extend the shelf life of the product. While cellulose is not harmful to consume, it is not necessary to eat when you have the option to grate cheese from a block. Additionally, the presence of cellulose can create a barrier to flavour, impacting the overall taste of the cheese.
Other anti-caking agents used in pre-shredded cheese include potato starch, cornstarch, and calcium sulphate. These ingredients help to keep the cheese strands separate and prevent clumping. However, some people may prefer to avoid calcium sulphate as it is also used in non-food applications such as making cement and tiles.
The use of anti-caking agents and preservatives in pre-shredded cheese can be a concern for those seeking a more natural product. Freshly grated cheese from a block contains fewer additives and preservatives, resulting in a fresher and creamier taste. It also melts better during cooking, leading to smoother and less clumpy dishes.
While pre-shredded cheese may not be the best option for recipes that require melted cheese, it can work well in certain applications. For example, in batters or doughs where distinct bits of cheese are desired, the powdered coating can help keep the cheese suspended and separated. Ultimately, the decision to use pre-shredded cheese or grate your own comes down to personal preference and the specific requirements of the recipe.
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Calcium sulfate is used in pre-shredded cheese, and also in making cement and tiles
Pre-shredded cheese is a convenient option for those who want to save time and effort in the kitchen. However, many consumers are often surprised to discover that pre-shredded cheese contains additives like anti-caking agents and mould inhibitors. These additives help keep the cheese from clumping together and spoiling too quickly, but they can also impact the melting and textural properties of the cheese during cooking.
One such additive is calcium sulphate, a preservative that helps extend the shelf life of shredded cheese. It is often used in small quantities in food products, but it is also used in construction materials such as cement and tiles. Calcium sulphate is a mineralogical component of cement and is used to regulate the setting behaviour. It exists in different phases in cement, such as anhydride, hemihydrate, or gypsum, which affect the hydration reaction, consistency, setting behaviour, and adhesion strength properties of cementitious tile adhesive (CTA) mortars.
In shredded cheese, calcium sulphate is used as part of an anti-caking blend, which may also include potato starch, cornstarch, and natamycin. This blend helps to prevent the cheese shreds from clumping together in the bag, but it can also keep them from melting together nicely during cooking. While some people may not be concerned about the presence of calcium sulphate in their food, others may prefer to shred their own cheese to avoid this additive.
In addition to its use in food and construction, calcium sulphate is also used in medicine for immobilizing casts and as a tablet excipient. It is a versatile substance that can take on various forms and states of hydration, including Plaster of Paris and mineral gypsum. While it may be a useful additive in some contexts, it is important to consider its potential impact on the final product, whether that is cheese, cement, or another application.
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Freshly grated cheese tastes better and has a smoother texture
Pre-shredded cheese is convenient, but it may not be the best option for your recipes. This is because pre-shredded cheese contains additives like anti-caking agents and mould inhibitors to prevent the cheese from clumping together and to increase its shelf life. These additives can include cellulose powder, potato starch, cornstarch, calcium sulphate, and natamycin. While these additives are generally considered safe for consumption, they can affect the texture and taste of the cheese.
Freshly grated cheese, on the other hand, does not contain these additives and therefore has a smoother, creamier texture and taste. It melts better when used in cooking, resulting in less clumpy and more homogeneous dishes. For example, when making a cheesy sauce, freshly grated cheese will create a creamy texture with long, stringy pieces of cheese, while pre-shredded cheese may result in a separated sauce due to the anti-caking agents.
Additionally, grating your own cheese from a block can be more cost-effective than buying pre-shredded cheese, as you are paying for the convenience of having the cheese pre-shredded. By grating your own cheese, you also have access to a wider variety of cheese options beyond the typical pre-shredded varieties.
However, it is important to note that there may be times when pre-shredded cheese is a more practical option, especially for busy individuals and families. Additionally, some dishes, like a spinach pesto recipe, may actually benefit from the powdered coating of pre-shredded cheese, which can help keep the cheese suspended and separated in the dish.
In conclusion, while freshly grated cheese generally provides a smoother texture and better taste, there are valid reasons why someone might opt for pre-shredded cheese. The decision ultimately comes down to personal preference, time constraints, and the specific requirements of the dish being prepared.
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Frequently asked questions
Cellulose is an anti-caking agent used to keep the cheese from sticking together. It is made from wood pulp or other plant fibres.
Manufacturers add cellulose to shredded cheese to prevent it from clumping together in the bag. It also helps to increase the shelf life of the product.
Yes, pre-shredded cheese may also contain potato starch, cornstarch, calcium sulphate, and natamycin, which is an anti-fungal agent.
While some people claim that pre-shredded cheese is "toxic", there is no evidence of toxicity from consuming it. However, some individuals may be sensitive to certain ingredients like natamycin and should avoid it.
