Andy Montoya
Easy Cheese is a well-known processed cheese spread product, distributed by Mondelēz International and marketed by Kraft. It is commonly referred to as spray cheese, squirt cheese, or cheese in a can. The product is packaged in a metal can with a plastic cap and a nozzle, from which the cheese is extruded. But what is it made of? The ingredients list for Easy Cheese includes whey, canola oil, milk protein concentrate, and cheddar cheese, as well as additives like sodium phosphate, calcium phosphate, and lactic acid. The product is not considered natural and has been scrutinised by nutritionists for its potential health impact.
| Characteristics | Values |
|---|---|
| Main ingredients | Sodium alginate, sodium citrate, sodium phosphate, calcium phosphate, lactic acid, sorbic acid, apocarotenal, annatto extract, whey, canola oil, milk protein concentrate, cheese culture, enzymes |
| Additives | Seaweed extract, emulsifying agents, preservatives |
| Flavours | Cheddar, American, Pimento, French Onion, Blue Cheese, Shrimp Cocktail, Nacho, Pizza, Sharp Cheddar, Cheddar 'n Bacon |
| Description | Oil-in-water emulsion, pseudoplastic, gooey, gelatinous, squeezable, uniform cheese spread |
| Packaging | Metal can, plastic cap, flexible nozzle |
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What You'll Learn
- Main ingredients: Whey, canola oil, milk protein concentrate, cheddar cheese, salt, cheese culture, and enzymes
- Emulsifying agents: Sodium phosphate, sodium citrate, calcium phosphate, and sodium alginate
- The can and its mechanics: Nitrogen gas and nozzle design
- The history of Easy Cheese: Manufactured by Nabisco and sold as Snack Mate from 1965-1984
- Health concerns and scrutiny: Sodium phosphate is associated with kidney disease and failure while sodium citrate may cause tooth erosion
Main ingredients: Whey, canola oil, milk protein concentrate, cheddar cheese, salt, cheese culture, and enzymes
Easy Cheese is a processed cheese spread product distributed by Mondelēz International. It is commonly referred to as "spray cheese", "squirt cheese", or "cheese in a can". The main ingredients in Easy Cheese are: Whey, canola oil, milk protein concentrate, cheddar cheese, salt, cheese culture, and enzymes.
Whey is the liquid byproduct of the cheese-making process, produced when milk is curdled to make cheese. It is significantly cheaper than cheese, which is why it is the primary ingredient in Easy Cheese. Canola oil is added to prevent the contents of the can from solidifying, keeping the cheese sprayable. Milk protein concentrate (MPC) is created when milk is filtered and large molecules are left behind. These molecules are mostly proteins, but can also include animal cells and bacteria. Cheddar cheese is only the fourth ingredient listed, and spray cheeses are only required to contain 51% cheese.
Salt is added to Easy Cheese as a melting salt to re-establish cheese proteins that have denatured during processing. Cheese culture and enzymes are also added to the mixture. Sodium alginate, a gum found in the cell walls of brown algae, is added to increase viscosity. It is flavourless and works in conjunction with the destabilization of the casein micelle, forming a gel-like structure.
Other ingredients include calcium phosphate, which gives companies the ability to label the product as a good source of calcium, and sodium citrate and sodium phosphate, which are used as emulsifying agents to keep the oil and cheese from separating.
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Emulsifying agents: Sodium phosphate, sodium citrate, calcium phosphate, and sodium alginate
Emulsifying agents are amphiphilic molecules that act as an interface to reduce the surface tension between hydrophilic and hydrophobic molecules of the product. This results in a uniform cheese spread that does not separate during storage. The emulsifying agents in Easy Cheese include sodium phosphate, sodium citrate, calcium phosphate, and sodium alginate.
Sodium phosphate is a degreaser, preservative, urine acidifier, and enema ingredient. It is also an emulsifying agent that helps to keep the oil in the cheese spray from separating. Sodium phosphate tends to make calcium unavailable to the body, so it is possible that calcium phosphate is added to Easy Cheese to make it healthier and provide a good source of calcium.
Sodium citrate is another emulsifying agent that helps to keep the spray cheese from becoming clumpy and less appealing-looking. It also boosts the sour "bite" of cheddar. However, sodium citrate may cause some tooth erosion in large quantities.
Calcium phosphate is added to Easy Cheese to make it a good source of calcium. It also makes it legal for companies to label the product as an "excellent source of calcium."
Sodium alginate is derived from seaweed extract and is responsible for Easy Cheese's pseudoplastic characteristics. It increases viscosity and contributes to the integrity of the gel-like network formed by the casein and salts. The conversion of hydrophilic sodium alginate into hydrophobic calcium alginate through cation binding is essential for the formation of the gel-like structure.
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The can and its mechanics: Nitrogen gas and nozzle design
Easy Cheese is packaged in a pressurised metal can filled with nitrogen gas and covered with a plastic cap that reveals a straight, flexible nozzle from which the cheese is extruded. The can has two sections: the bottom is filled with nitrogen gas, and the top with cheese. When the nozzle is pressed, nitrogen pressure pushes the cheese out of the can. The nozzle is notched to produce a floret pattern when the cheese is released and to ensure that the cheese comes out even if the nozzle is pushed right up against a cracker.
The can's design is crucial to the product's functionality and appeal. The plastic cap and nozzle provide a secure and user-friendly interface, allowing consumers to dispense the cheese with precision and control. This design enables Easy Cheese to be marketed as a convenient and versatile product that can be sprayed or squeezed onto various foods, such as crackers, celery sticks, or eggs, as highlighted in early advertisements.
The two-section design of the can, with nitrogen gas at the bottom and cheese at the top, is essential for dispensing the product effectively. Nitrogen gas, being inert and non-flammable, provides the necessary pressure to propel the cheese out of the can without coming into direct contact with the food product. This separation between the propellant and the cheese ensures that the flavour and integrity of the cheese are maintained, preventing any unwanted chemical reactions or alterations to the taste and texture.
The notched design of the nozzle is a unique feature that serves both aesthetic and functional purposes. The notches create a floret pattern when the cheese is dispensed, enhancing the product's visual appeal and providing a distinctive characteristic that differentiates Easy Cheese from similar products. Additionally, the notches ensure that the cheese can be dispensed smoothly and evenly, even when the nozzle is pressed directly against a surface, such as a cracker or another food item.
The can's design, combined with the pressurised nitrogen gas, enables Easy Cheese to be extruded in a uniform and controlled manner. This extrusion process is further influenced by the pseudoplastic behaviour of the cheese, which can be modelled using the Herschel-Bulkley Model. This model describes the non-Newtonian fluid behaviour of the cheese, where the shear rate increases as the cheese is pushed out of the can, resulting in a decrease in viscosity and higher flow rates.
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The history of Easy Cheese: Manufactured by Nabisco and sold as Snack Mate from 1965-1984
Easy Cheese, the spray cheese product, has a long history dating back to the 1960s. First manufactured by Nabisco, it was originally known as "Snack Mate" and hit the market in 1965. This early version of Easy Cheese was marketed as a convenient and versatile product, with advertisements depicting it being sprayed on a variety of foods, from crackers to celery sticks and even hard-boiled eggs. The colourful ads also featured fancy displays of Snack Mate atop Nabisco crackers, creating intricate designs to entice consumers.
Snack Mate, or the early version of Easy Cheese, was invented during a tumultuous time in American history. The year 1965 marked the height of opposition to the Vietnam War, the formation of the Black Panthers, and cultural shifts such as the popularity of miniskirts. Despite the social and political unrest, Americans still found joy in the simplicity of Snack Mate, which promised to add a touch of instant fun to any gathering.
The original Snack Mate was positioned as a natural product, although it is challenging to find records of its precise ingredients. However, we know that it came in a variety of flavours, including Pimento, French Onion, Pizza, American Cheese, Blue Cheese, Sharp Cheddar, and Shrimp Cocktail. These flavour options reflected the groovy and experimental nature of the 1960s and 1970s.
In 1984, Snack Mate underwent a significant change. It was rebranded as "Easy Cheese," signalling a shift towards emphasising the product's convenience and accessibility. The new name also hinted at the presence of actual cheese in the product, a feature that may have been overlooked by consumers in the past. This transition from Snack Mate to Easy Cheese also coincided with a change in ownership, as the product moved from Nabisco to Kraft.
Today, Easy Cheese is distributed by Mondelēz International and continues to be a beloved, if sometimes mocked, staple in American households. While only the Cheddar and American flavours remain, Easy Cheese remains a testament to the innovation and evolution of food products over time. Its history, from its inception in the countercultural era to its rebranding in the 1980s, reflects the dynamic nature of consumer tastes and marketing strategies.
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Health concerns and scrutiny: Sodium phosphate is associated with kidney disease and failure while sodium citrate may cause tooth erosion
Easy Cheese is a processed cheese spread product distributed by Mondelēz International. It is also commonly referred to as "spray cheese", "squirt cheese", or "cheese in a can". The main ingredients of Easy Cheese include whey, canola oil, milk protein concentrate (M.P.C.), and cheddar cheese.
However, the product also contains several additives that have raised health concerns and scrutiny. Two of these additives, sodium phosphate and sodium citrate, have been associated with potential health risks.
Sodium phosphate, an emulsifying agent in Easy Cheese, has been linked to kidney disease and failure. According to the National Kidney Foundation, sodium phosphate can cause phosphate crystals to build up in the kidneys, potentially leading to renal failure. This additive is not limited to Easy Cheese; it is often used in processed foods as a preservative, degreaser, and urine acidifier.
On the other hand, sodium citrate, another emulsifying agent, may contribute to tooth erosion if consumed in large quantities. While it helps keep the cheese spread from becoming clumpy, letting Easy Cheese sit in the mouth for extended periods is not recommended due to the potential risk of tooth erosion.
The health concerns surrounding these additives have led to scrutiny and criticism of Easy Cheese and similar processed cheese products. While these products may offer convenience and a low price point, consumers should be aware of the potential health implications associated with their consumption.
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Frequently asked questions
Easy Cheese is a processed cheese spread product distributed by Mondelēz International. It is also commonly referred to as "spray cheese", "squirt cheese", "cheese in a can", or "cheese cans".
The ingredients in Easy Cheese include whey, canola oil, milk protein concentrate (M.P.C.), cheddar cheese, milk, salt, cheese culture, enzymes, sodium phosphate, calcium phosphate, lactic acid, sorbic acid, sodium alginate, apocarotenal, annatto, and sodium citrate.
The main ingredients in Easy Cheese are whey, canola oil, milk protein concentrate (M.P.C.), and cheddar cheese.
The key ingredients that give Easy Cheese its unique characteristics are sodium alginate, which contributes to its pseudoplastic gel-like structure, and emulsifying agents such as sodium phosphate and sodium citrate, which create a uniform cheese spread that does not separate during storage.
