Kamil Perry
Kraft Singles, the iconic American cheese, is not actually cheese. Legally, it cannot be classified as cheese because it contains less than 51% cheese. Instead, Kraft Singles are a processed blend of pasteurized milk by-products, emulsifying agents, and melting salts. The emulsifying agents and melting salts, such as sodium citrate or sodium phosphate, allow the product to melt smoothly without becoming greasy or clumpy. Kraft Singles were invented in the early 1940s by melting and blending unusable pieces of cheese with other ingredients to create soft, sliceable, rindless cheese that stayed fresh for months.
| Characteristics | Values |
|---|---|
| Type of Food Product | Processed cheese or cheese food product |
| Ingredients | Pasteurized milk by-products, emulsifying agents, extra whey, milk proteins, vitamins, colouring |
| Nutritional Benefits | High-quality protein, low carbohydrates, vitamins and minerals (vitamin D, vitamin A, calcium, phosphorous, zinc) |
| Nutritional Concerns | High calories, cholesterol, sodium, saturated fat |
| FDA Classification | Processed cheese or cheese product |
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What You'll Learn
Kraft Singles are not legally cheese
Kraft Singles are a popular food item, commonly used in sandwiches and grilled cheese. They are individually wrapped slices of American cheese, first introduced in 1950 as "Kraft De Luxe Process Slices". Despite their flavour and appearance, Kraft Singles are not legally considered cheese. They are instead classified as a "cheese food product" or "cheese product".
The distinction arises from the ingredients used in Kraft Singles, which include milk, whey, milk protein concentrate, milkfat, sodium phosphate, sorbic acid, and paprika extract, among others. Real cheese, by comparison, is made primarily from milk, rennet, and salt. When all of its ingredients are considered, Kraft Singles contain less than 51% real cheese, which is why they cannot be legally labelled as such.
The process of making Kraft Singles involves melting down chunks of cheddar, colby, and/or Swiss cheese, blending them with other ingredients, and then moulding them into slices. This method of processing cheese was first patented by the founder of Kraft in 1916 as a way of sterilizing cheese and avoiding food waste. The resulting product stays fresh for several months, is easy to portion, and melts smoothly without becoming greasy or clumpy.
While Kraft Singles may not be legally classified as cheese, they are still widely consumed and enjoyed by many. They are convenient for use in sandwiches and grilled cheese due to their individual wrapping and melting properties. However, it is important for consumers to be aware of the distinction between Kraft Singles and real cheese, as the former contains a higher proportion of artificial ingredients and processing.
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Kraft Singles are a processed amalgamation of pasteurized milk by-products
Kraft Singles, the iconic slice of plasticine cheese with a gooey pull, is not actually cheese. Legally, it cannot be classified as cheese because it contains less than 51% cheese. Instead, Kraft Singles are a processed amalgamation of pasteurized milk by-products.
James L. Kraft, the founder of Kraft, patented the process of making this "cheese" in 1916. It was developed as a way of sterilizing cheese and avoiding food waste. The resulting blocks of soft, sliceable, rindless cheese stayed fresh for a few months, were easy to portion, and didn't dry out too fast. The process today remains mostly unchanged: chunks of cheddar, colby, and/or Swiss cheese are melted down along with a liquid and an emulsifying agent, molded into bricks or slices, and packaged.
The emulsifying agent in Kraft Singles is what gives it its magical property—the ability to melt smoothly, without splitting into a greasy, clumpy mess. This is because cheese is a delicate suspension of fat, protein, and moisture. When heated, the fat melts and rises to the surface, the proteins break down, and the moisture is expelled. The emulsifying agent grips all these elements together, keeping them in a smooth, fluid emulsion as they melt.
Kraft Singles are a highly processed food product, and as such, they are not a healthy option. They are high in calories, cholesterol, sodium, and saturated fat. However, they do contain some nutritional benefits, including high-quality protein, vitamins, and minerals such as vitamin D, vitamin A, calcium, phosphorus, and zinc. As with all cheeses, Kraft Singles can be part of a healthy diet when consumed in moderation and with conscious serving sizes.
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Kraft Singles were invented in the 1940s
Kraft Singles, the individually wrapped slices of American cheese, were not invented in the 1940s. The recipe for what later became Kraft American cheese was discovered in 1911 when Swiss entrepreneurs Walter Gerber and Fritz Stettler developed processed cheese by heating shredded Emmentaler with sodium citrate. Shortly after, James L. Kraft, the founder of Kraft Foods, developed his own version of the process, this time using cheddar. He received a patent for his manufacturing process in 1916 and began marketing it in the late 1910s.
The genius of Kraft lay in taking a milk-based product and making it long-lasting, consistent in quality, and easy to slice. The invention helped turn cheese into a shippable commodity with a longer shelf life. Kraft's brother Norman, who became Kraft's head of research, wanted to make things even easier for the consumer by pre-slicing the cheese. However, this idea was easier said than done. The process cheese was packaged and sealed while still fluid and hot, and cutting hot cheese was challenging. It took another 15 years for Norman and Kraft engineers to perfect the technology and bring the product to market.
The manufacturing difficulties were solved in part by a machine that resembled a large rolling pin, called a "chill roll". The roll created a long ribbon of cheese that was then cut into three-inch-square slices. Eight slices were stacked on top of one another and packaged to create a peelable block. When "Kraft De Luxe Process Slices" were released in 1950, they were a huge success, with many grocers reporting cheese sales increases of up to 150%. However, these slices were not yet individually wrapped.
The final step in the evolution of Kraft Singles came from outside the company. In August 1956, Indiana-born engineer Arnold Nawrocki patented an "apparatus for producing individually wrapped cheese slices." He noted that for products like Kraft De Luxe, the "cheese slices often stick together, and a consumer has considerable difficulty trying to separate the slices without tearing them." Kraft later developed a similar technology, and individually wrapped Kraft Singles were introduced in 1965.
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Kraft Singles are made by melting unusable cheese pieces with other ingredients
While American cheese is often associated with Kraft Singles, it is important to clarify that Kraft Singles are not legally considered cheese. This is because they contain less than 51% cheese, with the remaining ingredients consisting of pasteurized milk by-products and other additives.
Kraft Singles are created by melting unusable cheese pieces with other ingredients, resulting in a processed cheese product. This process was first introduced by Kraft in the early 1940s as a way to utilize leftover cheese pieces and create a convenient, sliceable cheese product. The melted cheese mixture is then molded into slices and packaged for consumption.
The addition of emulsifying agents, such as sodium citrate or sodium phosphate, is a key factor in the creation of Kraft Singles. These agents enable the cheese to melt smoothly without becoming greasy or clumpy. They achieve this by holding the fat, protein, and moisture in the cheese together, preventing the separation that typically occurs when heating cheese.
While Kraft Singles may not be classified as cheese, they have become a staple in American cuisine, commonly used in sandwiches, burgers, and grilled cheese dishes. They offer a convenient and affordable option for those seeking the iconic gooey, unreal cheese pull associated with American cheese.
It is worth noting that Kraft Singles are considered a processed cheese food product, and their nutritional profile differs from that of traditional cheese. They are high in calories, cholesterol, sodium, and saturated fat, and should be consumed in moderation as part of a balanced diet.
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Kraft Singles are labelled as pasteurized processed cheese food
Kraft Singles are labelled as "pasteurized processed cheese food" because they are not legally considered cheese. In the US, the FDA requires any product made from a blend of two or more "real" cheeses to be labelled as "process cheese" or a "cheese product". Kraft Singles contain less than 51% cheese, with the remaining ingredients being pasteurized milk by-products.
The term "pasteurized processed cheese food" may not be very appetizing, but it is an accurate description of the product. Kraft Singles were invented in the early 1940s by melting down unusable pieces of cheese and blending them with other ingredients to create single slices of American cheese. This process of cheese-making is completely legal, as long as the product is labelled as "processed cheese" and not real cheese.
Kraft Singles are a popular example of processed cheese food, but there are other similar products on the market, such as Velveeta. These products are designed to look and taste like American cheese, but they are not considered to be the same thing. True American cheese must contain more than 51% real cheese, while processed cheese food products contain less than this amount.
Despite the fact that Kraft Singles are not technically cheese, they do have some nutritional benefits. They contain high-quality protein, real dairy, and are naturally high in vitamins and minerals such as vitamin D, vitamin A, calcium, phosphorus, and zinc. However, they are also high in calories, cholesterol, sodium, and saturated fat, so they should be consumed in moderation as part of a healthy diet.
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Frequently asked questions
No, Kraft American Cheese is not legally considered real cheese because it contains less than 51% cheese. It is a processed amalgamation of pasteurized milk by-products.
Kraft American Cheese is made by melting down unusable pieces of cheese and blending them with other ingredients like extra whey, milk proteins, vitamins, coloring, and emulsifying agents.
Emulsifying agents give Kraft American Cheese its characteristic melting property, allowing it to melt smoothly without becoming greasy or clumpy.
Kraft American Cheese contains high-quality protein and is a good source of vitamins and minerals such as vitamin D, vitamin A, calcium, phosphorus, and zinc. However, it is also high in calories, cholesterol, sodium, and saturated fat, so it should be consumed in moderation as part of a healthy diet.
Kraft American Cheese is popular due to its convenient sliceability, long shelf life, and smooth melting properties. It is commonly used in dishes such as grilled cheese sandwiches, hamburgers, and subs.
