Frederic Melton
There are several emulsifiers that can be used to melt cheese and prevent it from separating. Sodium citrate, sodium hexametaphosphate, and sodium alginate are all emulsifying salts that can be used to create a smooth cheese sauce. Cornstarch and evaporated milk are also commonly used to create a stable emulsion with cheese. The choice of emulsifier depends on the desired consistency and whether the final product needs to be sliceable.
| Characteristics | Values |
|---|---|
| Purpose | To create a stable emulsion of melted cheese |
| Common emulsifiers | Sodium citrate, Sodium hexametaphosphate (Hex or SHMP), Cornstarch, Evaporated milk, American cheese |
| Sodium citrate function | Bonds with water and fats, softens proteins, replaces calcium bonds, prevents protein coagulation |
| Sodium hexametaphosphate function | Calcium sequestering, aids emulsification of proteins and fats |
| Cornstarch function | Thickening agent, prevents clumping |
| Evaporated milk function | Contains emulsifying and stabilizing agents |
| American cheese | Contains emulsifiers and stabilizers, such as sodium phosphate |
| Additional notes | Adjusting ratios can change consistency; sodium citrate can be used with any liquid base |
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What You'll Learn
Sodium citrate as a melting salt
Sodium citrate is a common emulsifying salt that can be used to make a melty cheese sauce. It is a salt derived from citrus fruit and is also known as sour salt. Sodium citrate is often used in processed cheese products like Velveeta, which gives them their extremely mild flavour and melty texture.
When added to cheese and liquid, sodium citrate bonds with both water and fats, creating an emulsion. It also softens proteins and replaces some of the calcium bonds, allowing the fats and proteins to melt simultaneously. This gives the cheese its signature melty texture. Sodium citrate also reduces the cheese's acidity, making the proteins more soluble and preventing separation. This results in a smooth, creamy texture that holds together.
To use sodium citrate, it is typically whisked into a liquid such as water, milk, beer, wine, cider, stock, or juice, and then blended with cheese over heat to create a smooth cheese sauce. The ratio of sodium citrate is usually around 2.0% to 3.0% of the total liquid and cheese weight. For a firmer, sliceable cheese, sodium hexametaphosphate can be added, which also aids in emulsification and improves the final texture.
Sodium citrate is a versatile ingredient that can be used with various cheeses and liquids to create a range of cheese sauces, fondues, dips, soups, and more. It is an effective emulsifier that prevents the cheese from becoming greasy and improves its meltability, making it a useful ingredient for creating melty cheese dishes.
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Sodium hexametaphosphate as a firming agent
Sodium hexametaphosphate (SHMP) is a type of emulsifying salt commonly used in processed cheese. It is often used in conjunction with sodium citrate, another emulsifying salt. While sodium citrate is considered the baseline emulsifier for cheese, SHMP is a better calcium sequestering agent. This means that it can help with the emulsification of proteins and fats, allowing them to be more evenly distributed. This results in a firmer final product that is easier to slice.
When used together with sodium citrate, SHMP can improve the firmness of the final cooled cheese product. While sodium citrate softens proteins and replaces calcium bonds, SHMP can enhance the distribution of proteins and fats, creating a more uniform texture. This makes the cheese easier to slice and gives it a smoother mouthfeel.
However, it is important to note that SHMP is rarely used as the sole emulsifying agent in cheese. Studies have shown that increasing the concentration of SHMP in processed cheese can decrease its meltability. This means that higher amounts of SHMP may result in a firmer, less melty cheese. Therefore, when using SHMP, it is crucial to consider the desired texture and functionality of the final product.
To achieve a melty cheese, a small amount of SHMP can be added. It is recommended to use 0.15% of SHMP in relation to the total weight of the recipe. This will help improve the emulsification of proteins and fats without significantly impacting the meltability of the cheese.
In summary, SHMP is a valuable emulsifying agent that can enhance the firmness and sliceability of cheese products. When used in conjunction with sodium citrate and in appropriate concentrations, SHMP can contribute to a desirable texture and consistency in melted cheese.
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Cornstarch as a thickening agent
Cornstarch is a staple of any well-stocked pantry and is often used as a thickening agent for sauces, soups, and batters. It is also used in dredges for fried foods, improving the texture of the final product. When cornstarch is hydrated and heated, the starch granules swell and soften, losing their crystalline structure. Eventually, these granules burst, and amylopectin is released into the surrounding water, thickening the mixture. This mixture will generally become thicker as it cools.
Cornstarch is a great option for thickening cheese sauces, as it can prevent the cheese proteins from binding into long, tangled strands and the fats from separating and pooling. The best way to incorporate cornstarch into a cheese sauce is to coat the grated cheese with it, ensuring even distribution and preventing clumping. For dips, a good rule of thumb is to use one tablespoon of cornstarch per pound of cheese, then add at least five ounces of evaporated milk.
It is important to note that cornstarch should not be added directly to a sauce, as it will result in lumps. Instead, it should be mixed with an equal amount of cold liquid to create a slurry, which is then whisked into the hot, simmering sauce. The sauce should be brought to a boil and simmered until the starchy taste is cooked away. However, care should be taken not to cook the sauce for too long, as the starch may break down and the sauce will thin out.
Cornstarch is also a good option for thickening stir-fries, as it can transform excess liquid into a flavorful sauce. It can also be used to make a quick gravy sauce for meat dishes, using chicken stock for the slurry and adding meat drippings.
While cornstarch is a versatile thickening agent, it may not be suitable for all sauces. For example, it can be considered cheating when making a demi-glace, as it may dilute the rich, deep flavor. Additionally, its effectiveness as a thickener is reduced in acidic sauces, and it can take on a spongy texture when frozen. In such cases, alternatives like arrowroot or tapioca starch can be used.
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Evaporated milk as a stabiliser
Evaporated milk is a great option for creating stable and smooth cheese sauces. It is a type of canned, shelf-stable milk with a reduced water content, resulting in a more concentrated and thicker consistency. This makes it ideal for savoury dishes like cheese sauces, as it provides a rich texture without adding excess water or sweetness.
Evaporated milk is a versatile ingredient that can be used in various cheese-based recipes, such as mac and cheese, cheese dips, and sauces. It is particularly useful when creating a melted cheese sauce as it helps to stabilise the emulsion, preventing the cheese from breaking or curdling. This is because evaporated milk has a higher concentration of milk proteins, which contributes to its stability. Additionally, it often contains stabilisers like carrageenan, enhancing the smoothness and silkiness of the sauce.
When using evaporated milk in cheese sauces, it is essential to adjust the ratios to achieve the desired consistency. For dips, a combination of cornstarch and evaporated milk works well. Cornstarch acts as a thickening agent, preventing protein clumping and fat separation. By coating the grated cheese with cornstarch and then adding evaporated milk, you can create a smooth and stable cheese dip.
Evaporated milk is also a convenient alternative to traditional thickening methods like making a roux, which can be time-consuming and affect the flavour of the sauce. With evaporated milk, you can simply add it to your cheese sauce without worrying about curdling or a gloppy texture.
Furthermore, evaporated milk can be used to create melt-ready slices of any cheese. Its ability to stabilise and emulsify makes it a versatile ingredient for transforming cheeses into a pourable consistency, perfect for grilled cheese sandwiches or cheeseburgers.
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American cheese as a natural emulsifier
American cheese is a processed cheese product that is known for its irresistibly melty texture. This unique characteristic is due to the presence of emulsifying agents or melting salts, such as sodium citrate and sodium phosphate. These emulsifiers give American cheese its signature smooth melt by gripping the fat, protein, and moisture together, preventing them from separating during melting.
Sodium citrate, derived from citrus fruits, acts as a powerful emulsifier in American cheese. It bonds with both water and fats, creating a stable emulsion. Additionally, it softens proteins and replaces some calcium bonds, allowing fats and proteins to melt simultaneously, resulting in a creamy texture. Sodium citrate is commonly used in homemade macaroni and cheese, enhancing the melting properties of the cheese sauce.
Sodium hexametaphosphate, while not as effective as sodium citrate, can also be used alongside it. This combination results in a firmer, more sliceable final product. The addition of sodium hexametaphosphate helps distribute the fats and proteins more evenly, improving the overall texture.
American cheese's emulsifying properties make it a versatile ingredient in various dishes. It is commonly used in grilled cheese sandwiches, turkey pot pies, breakfast sandwiches, and dips, adding creaminess and flavour. Its melting abilities and stability make it a key component in creating smooth, silky cheese sauces without the need for thickening agents like cornstarch or flour.
In summary, American cheese serves as a natural emulsifier due to the presence of sodium citrate and other melting salts. Its emulsifying properties give it a unique melting texture, making it a popular choice for creating creamy, smooth cheese dishes without the hassle of traditional thickening agents.
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Frequently asked questions
Sodium citrate is the best emulsifier to use for melted cheese. It is a culinary superhero, playing the dual role of emulsifier and stabilizer in cheese sauce.
Sodium citrate softens the proteins and replaces some of the calcium bonds. This allows the fats and proteins to melt at the same time, giving that signature melty texture.
Sodium hexametaphosphate is an alternative emulsifying salt that can be used alongside sodium citrate. Cornstarch and evaporated milk are also alternatives that can be used to create a stable emulsion of melted cheese.
A small quantity of sodium citrate, such as 0.15% to 0.25% of the total weight of the recipe, is usually sufficient for achieving the desired emulsification.
