Patrick Oconnell
Easy Cheese, also known as spray cheese, squirt cheese, or cheese in a can, is a processed cheese spread product distributed by Mondelēz International. The can contains a propellant piston and plastic barrier that allows the cheese to come out as a thick string rather than a mist of fluorescent dairy. The can is divided into two portions: the upper portion contains the cheese mixture, while the lower portion contains nitrogen gas. The nitrogen pressure pushes the cheese out of the can when the nozzle is pressed.
| Characteristics | Values |
|---|---|
| Gas used | Nitrogen |
| Type of can | Metal |
| Can design | Divided into two portions with a plastic barrier and a piston |
| Cheese consistency | Thick string |
| Dispensing | Can be dispensed upside down, sideways, and right side up |
| Refrigeration | No need to be refrigerated |
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What You'll Learn
Nitrogen gas is used to pressurize Easy Cheese
The use of nitrogen gas as a propellant in Easy Cheese is important because it means the food does not come into contact with the propellant. This distinguishes Easy Cheese from a true aerosol, where the food and propellant mix. The nitrogen gas in Easy Cheese acts as a piston, pushing the cheese out of the can in a solid column when the nozzle is pressed. This prevents the cheese from becoming a fine mist, which would occur if it were a true aerosol.
The can design of Easy Cheese is unique compared to normal aerosol cans. While aerosol cans are charged with their contents through a single opening at the top, spray cheese cans are separately charged with the product through the top and propellant through the bottom. This is why spray cheese cans have a small rubber plug on their base. The use of nitrogen gas as a propellant in Easy Cheese is therefore integral to the product's functionality and ease of use.
Nitrogen gas is an effective propellant for Easy Cheese due to its inert and non-flammable nature. It is also a safe option for food products as it does not react with the cheese or the can, ensuring that the product remains stable and uncontaminated. Nitrogen gas is commonly used in food packaging applications, including modified atmosphere packaging and gas flushing, to extend the shelf life of products and prevent spoilage.
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The gas is separated from the cheese by a plastic barrier
Easy Cheese, also known as "spray cheese", is a processed cheese spread packaged in a metal can filled with air and covered with a plastic cap. The can is divided into two sections: the upper portion contains the cheese mixture, while the lower portion contains nitrogen gas. These sections are separated by a plastic barrier and a piston, which together act as a plunger, pushing the cheese out of the can when the nozzle is pressed.
The plastic barrier and piston mechanism ensure that the cheese is dispensed as a thick string, rather than a fine mist, and allow the product to be sprayed in any direction without leaking. This design also prevents the cheese from coming into contact with the propellant, ensuring that only the cheese is consumed.
The can has a small rubber plug on its base, through which the propellant is charged separately from the cheese mixture. This two-part charging system is unique to spray cheese cans, as normal aerosol cans are typically charged through a single opening at the top.
The nitrogen gas in the lower portion of the can serves as the propellant, providing the pressure needed to extrude the cheese through the nozzle. When the nozzle is pressed, the nitrogen pressure pushes the cheese out of the can, creating the characteristic squirt or spray effect.
The plastic barrier plays a crucial role in maintaining the separation between the gas and the cheese. It works in conjunction with the piston to facilitate the dispensing of the cheese while keeping the contents of the can securely divided. This barrier ensures that only the intended product, the cheese, is expelled from the can, maintaining the integrity and quality of the product.
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The can is not a true aerosol
Easy Cheese is a processed cheese spread product packaged in a metal can filled with air and covered with a plastic cap. The can has a flexible nozzle where the cheese is extruded. However, the can is not a true aerosol, meaning the food and propellant do not mix. Normal aerosol cans are charged with their contents through a single opening at the top, but Easy Cheese cans are separately charged with the product through the top and propellant through the bottom. This is why the can has a small rubber plug on its base.
The can has two sections: the bottom is filled with nitrogen gas, and the top with cheese. When the nozzle is pressed, the nitrogen pressure pushes the cheese out of the can. The can contains a piston and a barrier plastic cap, which squeezes the cheese through the nozzle in a solid column. The propellant does not mix with the cheese, and consumers do not consume any of the gas within the can.
The can design allows the cheese to be dispensed with the can upright, inverted, or sideways. This is because the piston and plastic barrier act as a plunger, pushing the cheese out of the can. The plastic barrier also prevents the cheese from turning into a fine mist upon being sprayed. Instead, the cheese comes out as a thick string of fluorescent dairy.
The use of nitrogen gas as a propellant is similar to the technology used in cans of whipped cream. The gas is compressed, creating pressure that forces the cheese out of the can when the nozzle is pressed. This is the same principle used in aerosol cans, but the key difference is that in a true aerosol, the propellant and the product mix together. In the case of Easy Cheese, the nitrogen gas and cheese remain separate.
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The gas allows the cheese to be dispensed in any direction
Easy Cheese, trademarked by Mondelēz International, is a processed cheese spread packaged in a metal can with a plastic cap that reveals a straight, flexible nozzle where the cheese is extruded. The can is not a true aerosol, meaning the food and propellant do not mix. Instead, the can is divided into two portions. The upper portion contains the cheese mixture, while the lower portion contains nitrogen gas, acting as the propellant. This design ensures that the cheese can be dispensed in any direction—upside down, sideways, or right side up.
The nitrogen gas in the lower portion of the can is separated from the cheese by a plastic barrier and a piston, which together act as a plunger. When the nozzle is pressed, the nitrogen pressure pushes the cheese out of the can in a solid column, without the cheese coming into contact with the propellant. This two-portion design also explains the small rubber plug on the base of the can.
The use of nitrogen gas as a propellant in Easy Cheese allows for the product's unique dispensing capabilities. By pressurizing the can, the gas enables the cheese to be extruded through the nozzle in any direction desired by the user. This design provides convenience and ease of use, as consumers can dispense the cheese onto their snacks or dishes without worrying about the orientation of the can.
Furthermore, the nitrogen gas plays a crucial role in maintaining the quality and texture of the cheese. By creating a pressurized environment within the can, the gas helps preserve the cheese and prevents it from spoiling. It also contributes to the desired consistency and viscosity of the cheese, ensuring a smooth and creamy texture that can be easily dispensed.
Overall, the utilization of nitrogen gas as a propellant in Easy Cheese not only facilitates its unique dispensing capabilities in any direction but also contributes to the product's longevity and sensory appeal. This innovative packaging design has undoubtedly contributed to the popularity of Easy Cheese among consumers seeking convenience and a quick cheese fix.
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The gas means the cheese doesn't need to be refrigerated
Easy Cheese, also known as "spray cheese", is a processed cheese spread packaged in a metal can with a plastic cap and a flexible nozzle. The can is filled with nitrogen gas, which acts as a propellant and separates the cheese into two portions. The upper portion contains the cheese mixture, while the lower portion contains the nitrogen gas. This design ensures that the cheese can be dispensed upright, inverted, or sideways, without the cheese coming into contact with the propellant.
The use of nitrogen gas in Easy Cheese serves multiple purposes. Firstly, it provides the necessary pressure to extrude the cheese through the nozzle, creating a convenient and mess-free dispensing experience for consumers. Secondly, the gas acts as a barrier between the cheese and the outside environment, preventing the need for refrigeration. This is because the nitrogen gas creates an inert atmosphere within the can, inhibiting the growth of microorganisms that could spoil the cheese.
The separation of cheese and propellant is a unique feature of Easy Cheese's design. Unlike traditional aerosol cans where the contents mix, Easy Cheese utilizes a piston and plastic barrier system. When the nozzle is pressed, the nitrogen gas expands in volume, pushing the piston upward and forcing the cheese out of the can in a solid column. This innovative design ensures that only the cheese is dispensed, maintaining its texture and consistency while eliminating the need for refrigeration.
The gas in Easy Cheese plays a crucial role in extending the product's shelf life. By creating a pressurized environment, the nitrogen gas prevents the growth of bacteria and slows down the oxidation process, keeping the cheese fresh for an extended period. This feature is especially advantageous for consumers who prioritize convenience and longevity in their food products.
In conclusion, the use of nitrogen gas in Easy Cheese is a clever engineering solution that not only facilitates dispensing but also eliminates the need for refrigeration. This unique design sets Easy Cheese apart from other food products, offering consumers a convenient, stable, and mess-free cheese spread that can be enjoyed anytime, anywhere.
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Frequently asked questions
Nitrogen gas is used to pressurize Easy Cheese.
The can is divided into two sections. The bottom is filled with nitrogen gas, and the top with cheese. When the nozzle is pressed, the nitrogen pressure pushes the cheese out of the can.
Nitrogenous oxide is used in some canned cheese products.
