Frederic Melton
Spray cheese, also known as aerosol cheese, squirty cheese, and easy cheese, is a bizarre American processed food that has gained a reputation worldwide. Its ingredients have been under scrutiny by nutritionists due to its highly processed nature. So, what exactly is it made of? The ingredients vary depending on the brand, but the primary components are whey, canola oil, milk protein concentrate, and cheese. The cheese is usually made from milk, salt, cheese culture, and enzymes. The remaining ingredients are additives such as sodium phosphate, sodium citrate, and calcium phosphate, which act as emulsifying agents and preservatives.
| Characteristics | Values |
|---|---|
| Brand names | Easy Cheese, Cheez Whiz, Cougar Gold, Snack Mate |
| Ingredients | whey, canola oil, milk protein concentrate, cheddar cheese, milk, salt, cheese culture, enzymes, sodium citrate, sodium phosphate, calcium phosphate, lactic acid, milkfat, sorbic acid, sodium alginate, sodium caseinate, acetic acid, annatto extract, apocarotenal, preservatives, emulsifiers |
| Additives | food colouring, antibiotics, pesticides, hormones, BPA, enzymes, calcium phosphate, sodium alginate |
| Preservatives | sorbic acid, sodium benzoate, potassium sorbate |
| Emulsifiers | sodium phosphate, sodium citrate |
| Container | metal can, plastic cap, flexible nozzle |
| Gas | nitrogen |
| Propellant | compressed gas |
| Colour | orange, yellow, fluorescent |
| Flavours | Cheddar, American, Pimento, French Onion, Blue Cheese, Shrimp Cocktail, Nacho, Pizza, Sharp Cheddar, Cheddar 'n Bacon |
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What You'll Learn
Main ingredients
The main ingredients in spray cheese are whey, canola oil, milk protein concentrate, and cheddar cheese. Whey is the liquid byproduct of the cheesemaking process, and it is often used in spray cheese instead of real cheese as it is much cheaper. Canola oil is added to keep the cheese from solidifying so that it remains sprayable. Milk protein concentrate is the protein that remains after milk is filtered, and it contains 40-90% protein. The final main ingredient is cheddar cheese, which is made from milk, salt, cheese culture, and enzymes.
Spray cheese also contains several additives, including sodium phosphate, sodium citrate, and calcium phosphate. These additives serve as emulsifying agents, preventing the oil in the cheese from separating. Calcium phosphate also allows companies to label their products as good sources of calcium, although high phosphorus levels inhibit the body's ability to absorb calcium. Other additives include sorbic acid, a preservative, and annatto extract, which gives the cheese its orange colour.
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Preservatives
Other preservatives found in spray cheese include sodium benzoate and potassium sorbate. These compounds also help prevent the growth of microorganisms, ensuring the product remains safe for consumption.
The presence of preservatives in spray cheese has been a concern for some consumers. While these additives are generally recognized as safe by regulatory authorities, some people may prefer to avoid them due to potential health risks or personal preferences.
It is worth noting that the specific preservatives used and their concentrations can vary among different brands and products. Therefore, it is always advisable to check the ingredient list and nutritional information on the packaging to make an informed choice.
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Emulsifiers
Spray cheese, also known as "squirt cheese", "cheese in a can", "cheese cans", "easy cheese", and "snack mate", is a processed cheese spread product. It is an oil-in-water emulsion, with oil droplets typically having a diameter of no more than one micrometer. The emulsifying agents in spray cheese are made up of 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 main emulsifiers used in spray cheese are sodium citrate and sodium phosphate. These sequester calcium in cheddar cheese, hydrating and solubilizing the casein and causing it to swell with water. Sodium alginate is another key ingredient that contributes to the integrity of the gel-like network formed by the casein and salts. It does this by converting the hydrophilic sodium alginate into hydrophobic calcium alginate through cation binding.
The role of emulsifying agents in spray cheese is to create a uniform cheese spread by altering the structure of casein micelles in the cheese. Casein micelles have a diameter ranging from 15 to 20 nanometers and are composed of flexible aggregates of alpha-, beta-, and kappa-casein. The alpha- and beta-casein are kept in place by "colloidal calcium phosphate-mediated cross links", covered with a kappa-casein outer layer. The outer layer on the casein's surface has glycosylated hydrophilic tails that are negatively charged and are stable in solution due to Van der Waals interactions. When the group of casein micelles are exposed to heat and shearing forces, the kappa-casein is cleaved, causing the displacement of the glycosylated hydrophilic tails.
The emulsifying agents in spray cheese are essential to creating a uniform and stable product. They work by reducing the surface tension between the hydrophilic and hydrophobic components of the cheese mixture, preventing separation during storage.
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Additives
Spray cheese, or Easy Cheese, contains several additives that serve various purposes, from preserving the product to enhancing its texture and appearance. Here is a detailed breakdown of the additives found in spray cheese:
Sodium Phosphate
Sodium phosphate is an emulsifying agent added to keep the oil in the cheese spray from separating. It helps to reduce the surface tension between hydrophilic and hydrophobic molecules, creating a uniform cheese spread that remains stable during storage. However, sodium phosphate has been associated with potential health risks. According to The National Kidney Foundation, it can lead to the buildup of phosphate crystals in the kidneys, potentially resulting in renal failure.
Sodium Citrate
Sodium citrate is another emulsifying agent used in spray cheese. It works together with sodium phosphate to maintain the stability of the cheese emulsion. Additionally, sodium citrate interacts with calcium in cheddar cheese, hydrating and solubilizing the casein, which contributes to the overall viscosity of the product.
Calcium Phosphate
Calcium phosphate is often added to spray cheese, allowing manufacturers to market their products as good sources of calcium. However, it is important to note that high phosphorus levels can interfere with the body's ability to absorb calcium effectively.
Sorbic Acid
Sorbic acid is a preservative used in spray cheese to extend its shelf life and prevent spoilage. It helps inhibit the growth of microorganisms, ensuring the product remains safe for consumption over a longer period.
Annatto Extract
Annatto extract is added to spray cheese primarily for its colourant properties, giving the product its signature orange hue. Annatto is a natural food colouring agent derived from the seeds of the achiote tree.
Sodium Alginate
Sodium alginate is an additive that contributes to the unique texture of spray cheese. It interacts with casein and salts to form a gel-like network, providing the cheese with its characteristic pseudoplastic behaviour during extrusion.
Other Additives
Spray cheese may also contain other additives, such as enzymes, cheese culture, and lactic acid. These additives play a role in the cheese-making process, influencing flavour development and texture. Additionally, spray cheese may include preservatives like sodium benzoate and potassium sorbate, which help extend the product's shelf life.
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Health concerns
Spray cheese is a highly processed food product that contains preservatives and chemicals not found in natural cheese. While it does contain some cheese, the first ingredient listed on the label is typically whey, a liquid byproduct of the cheese-making process. Whey is much cheaper than cheese, which helps to keep the price of spray cheese low.
Spray cheese has been criticised for its high salt content, with some varieties containing twice as much salt as regular cheddar cheese. It also contains sodium citrate and sodium phosphate, which have been linked to dental erosion and kidney problems, respectively. Sodium citrate is added as an emulsifying agent to prevent the cheese from clumping, while sodium phosphate is added to create a certain texture and enhance the product's shelf life.
The Environmental Working Group has given spray cheese a "red" warning label due to the level and method of processing involved in its production. The product has also been criticised for its high calorie, saturated fat, and sodium content, as well as the use of antibiotics and milk-boosting hormone injections in the dairy production process.
While spray cheese may be convenient and portable, it is important to be aware of the potential health risks associated with its consumption. Consumers should use it sparingly and be mindful of the amount of processed food in their diet.
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Frequently asked questions
Spray cheese, also known as aerosol cheese, squirty cheese, or easy cheese, is made from a variety of ingredients, including whey, canola oil, milk protein concentrate, cheddar cheese, salt, cheese culture, enzymes, sodium citrate, sodium phosphate, calcium phosphate, and preservatives such as sorbic acid. The main ingredients that give it its unique characteristics are emulsifying agents like sodium alginate, which create a uniform cheese spread by altering the structure of casein micelles in the cheese.
Spray cheese has been associated with several health concerns due to its high content of sodium, saturated fat, and preservatives. Sodium phosphate, for example, has been linked to an increased risk of kidney disease and renal failure due to the buildup of phosphate crystals in the kidneys. Additionally, high phosphorus levels from calcium phosphate can inhibit the body's ability to absorb calcium.
Spray cheese is packaged in pressurized cans, similar to whipped cream. The cans are divided into two portions: the upper portion contains the cheese mixture, while the lower portion contains nitrogen gas. A plastic barrier and a piston separate the two portions, acting as a plunger to push the cheese out of the can when the nozzle is pressed.
