Randy Chandler
There has been a lot of controversy surrounding the topic of shredded cheese and its potential health risks. Some sources claim that the additives and preservatives used in shredded cheese can negatively impact its taste and cooking properties, while others go as far as to say that these additives are toxic and harmful to human health. The primary additive in question is cellulose, a plant fiber that is added to prevent clumping and extend the product's shelf life. While it is true that humans lack the enzymes to digest cellulose, it is important to note that it passes through the digestive system without being absorbed and is not harmful. Other additives found in shredded cheese include potato starch, natamycin, and corn starch, which serve as thickeners and mold inhibitors. While these additives are generally recognized as safe, some consumers may prefer to shred their own cheese to avoid these ingredients and their potential impact on taste and texture.
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What You'll Learn
- Shredded cheese contains additives like cellulose and potato starch
- These additives are used to prevent caking and clumping
- Cellulose is a plant fibre that passes through the body without being absorbed
- Some shredded cheese contains natamycin, a mould inhibitor
- Pre-shredded cheese is more expensive and doesn't melt as smoothly
Shredded cheese contains additives like cellulose and potato starch
Shredded cheese is a convenient option for cheese lovers, but it often contains additives like cellulose and potato starch. These additives have sparked concerns about their potential impact on health and the cheese's culinary uses.
Cellulose, a plant fiber added to shredded cheese, has a functional role in preventing caking and moisture absorption, keeping the cheese shreds separate and extending their shelf life. However, it gained a negative reputation due to rumors that it originates from wood pulp. While humans lack the enzymes to digest cellulose, it is not harmful and passes through the digestive system without absorption. It is also added to food to provide texture and bulk and promote digestive health, cholesterol improvement, and blood sugar regulation in larger quantities.
Potato starch, another additive in shredded cheese, serves as a thickener and helps prevent clumping. While it is generally considered safe, some people may be sensitive to these ingredients, and they can negatively impact culinary applications, such as altering the texture of sauces.
The presence of additives in shredded cheese can affect its taste, making it less fresh and hindering a smooth cooking experience. Freshly grated cheese may offer a smoother melt and a more satisfying flavor. Additionally, the convenience of shredded cheese comes at a cost, as it is often pricier than block cheese.
While shredded cheese additives like cellulose and potato starch are not inherently toxic or dangerous, consumers should be aware of their presence and potential effects on taste and texture. Grating cheese at home can provide peace of mind, better taste, and a more cost-effective option.
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These additives are used to prevent caking and clumping
Some shredded cheese products contain additives to prevent caking and clumping. These additives include cellulose, potato starch, and calcium sulphate. Cellulose is a plant fibre that gives texture and bulk to the cheese, and it is often derived from wood pulp. While it is not harmful to consume, it may add carbohydrates to the cheese. Potato starch is used as a thickener and helps to keep the cheese shreds from clumping together. Calcium sulphate is used to prevent caking and is sometimes used in small quantities in food processing.
These additives have been the subject of controversy, with some people expressing concern about their presence in shredded cheese. There have been claims that cellulose, the powder found on shredded cheese, is made from "wood shavings," "bark," or "sawdust." However, experts have debunked these claims, stating that cellulose is a non-digestible plant fibre that is safe for human consumption and even beneficial for digestive health.
It's important to note that the additives used in shredded cheese are generally recognized as safe by regulatory agencies. Cellulose, for example, is considered a safe food additive by the US Food and Drug Administration (FDA). While it may have a minimal impact on the taste and melting properties of the cheese, it is not harmful to human health.
However, some people may prefer to shred their own cheese to avoid these additives and achieve a smoother cooking experience. Shredding your own cheese can also be more cost-effective and environmentally friendly, as it reduces the use of plastic packaging and cheese graters.
Additionally, it's worth mentioning that some shredded cheese products do not contain any additives or preservatives, providing a viable option for those who prefer to avoid them. These products offer the convenience of pre-shredded cheese while addressing concerns about the potential impact of additives on taste and health.
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Cellulose is a plant fibre that passes through the body without being absorbed
Claims that the additive cellulose in shredded cheese is harmful to humans have been debunked by experts. Cellulose is a plant fibre that passes through the body without being absorbed. Humans lack the enzymes to break down cellulose, so it passes through the digestive system without being absorbed. It is added to shredded cheese to prevent clumping and to absorb excess moisture, thereby extending the shelf life of the product.
Cellulose is an organic structural compound and food additive that is sometimes labelled as cellulose gum, carboxymethyl cellulose, or microcrystalline cellulose. It is also used in some products as a calorie reducer, an anti-caking agent, a thickener, and to add texture. While it is true that one of the main sources of cellulose is wood pulp, it is not harmful to the body and simply passes through the GI tract unabsorbed.
The amount of cellulose added to shredded cheese is negligible and does not contribute significantly to daily fibre intake. In larger quantities, naturally occurring cellulose can play a vital role in digestive health, helping to promote regular bowel movements, improve cholesterol and blood sugar levels, and aid in feelings of fullness.
Some people may still have concerns about the amount of cellulose in shredded cheese, as well as the potential impact of additives and preservatives on taste and texture. For those who wish to avoid cellulose and other additives, grating cheese from a block is a simple alternative to purchasing pre-shredded cheese.
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Some shredded cheese contains natamycin, a mould inhibitor
Natamycin is an antifungal ingredient that keeps shredded cheese fresh and extends its shelf life from less than two weeks to as long as 38 days. It is commonly used to preserve cheese and is found in favourites like goat cheese, crumbled feta, and shredded mozzarella.
While some people may have concerns about consuming natamycin, governmental and health organisations, including the FDA, the European Union, the World Health Organization, and individual countries such as Australia and New Zealand, have deemed it safe for consumption. The European Food Safety Authority has also stated that it poses no health risk when used for the surface treatment of food products because it is poorly absorbed by the body.
The amount of natamycin contained in food is much lower than the doses prescribed for medical use. For example, a person weighing 150 pounds would need to consume about 5.5 pounds of cheese to ingest the equivalent of one typical dosage of natamycin for a fungal infection.
While shredded cheese containing natamycin may be safe for consumption, some people may prefer to grate their own cheese to have more control over the ingredients and avoid additives.
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Pre-shredded cheese is more expensive and doesn't melt as smoothly
Pre-shredded cheese is undoubtedly convenient and a time-saver, but it does come with a few drawbacks. Firstly, it is more expensive than buying a block of cheese and grating it yourself. This is a literal cost that you will incur no matter the brand of cheese you buy.
Another downside is the addition of anti-caking agents to prevent the shredded cheese from clumping together. These additives are usually potato or corn starch, natamycin, and powdered cellulose. While these additives are not harmful to human health, they can impact the culinary uses of the cheese, such as making sauces grainy and hindering the smooth melting of the cheese.
Cellulose, in particular, has gained a lot of attention due to rumours that it is made from wood pulp. However, experts clarify that cellulose is a non-digestible plant fiber that is added to increase insoluble fiber intake and is, in fact, beneficial to digestive health, cholesterol, and blood sugar levels. While the amount of cellulose in shredded cheese is negligible, some people may prefer to avoid it due to the added carbohydrates and the potential impact on the texture and taste of the cheese.
Therefore, if you are particular about the smoothness of your cheese melt or prefer to avoid added carbohydrates, it may be best to grate your own cheese.
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Frequently asked questions
No, shredded cheese is healthy and safe to eat, according to experts. However, some people may be sensitive to ingredients like cellulose or potato starch.
Cellulose is a plant fiber added to shredded cheese to give it texture and bulk and prevent clumping. It is not harmful to your body and passes through your digestive system unabsorbed.
Buying shredded cheese is more expensive and less tasty than grating your own cheese. It may also be harder to melt and can add a grainy texture to sauces.
