Bushra Griffith
Squeeze cheese, also known as spray cheese, squirt cheese, cheese in a can, or cheese cans, is a highly processed cheese product. It is sold in a can with a plastic cap and a nozzle that extrudes the cheese. The cheese itself is a mixture of milk, whey, and real cheese culture, with added preservatives and emulsifying agents to create a uniform, spreadable texture. The product is often criticized for its unnatural ingredients and is considered more suitable for science experiments than consumption.
| Characteristics | Values |
|---|---|
| Trademark | Easy Cheese |
| Distributor | Mondelēz International |
| Package | Metal can filled with air covered with a plastic cap and a straight, flexible nozzle |
| Flavors | Cheddar, American, Pimento, French Onion, Cheddar Blue Cheese, Shrimp Cocktail, Nacho, Pizza, Sharp Cheddar, and Cheddar 'n Bacon |
| Ingredients | Whey, Canola oil, Salt, Sodium citrate, Sodium phosphate, Calcium phosphate, Lactic acid, Sodium alginate, Apocarotenal, Milk protein concentrate, Cheese culture |
| Properties | Oil-in-water emulsion, Pseudoplastic, Pasteurized, No refrigeration required |
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What You'll Learn
Sodium alginate and seaweed extract
Squeeze cheese, also known as spray cheese, squirt cheese, cheese in a can, or Easy Cheese, contains a variety of ingredients that give it its unique characteristics. One of the key ingredients responsible for its pseudoplastic behaviour is sodium alginate, which is derived from seaweed extract.
Sodium alginate is a gum extracted from the cell walls of brown algae. While it is flavourless, it plays a crucial role in increasing the viscosity of the cheese product. It contributes to the formation of a gel-like network structure, working in conjunction with the destabilization of casein micelles, where calcium ions interact with guluronic acid chains. This interaction results in a gel-like consistency rather than a true gel structure.
The inclusion of seaweed extract, specifically sodium alginate, is essential in achieving the desired texture and viscosity of squeeze cheese. It acts as a thickening agent, providing body and structure to the cheese product. This extract is commonly used in processed foods to modify the viscosity and create a desirable, spreadable texture.
Additionally, sodium alginate plays a role in maintaining the stability of the cheese product. It helps prevent separation during storage, ensuring that the cheese remains uniform and spreadable. This characteristic is crucial for the functionality and consumer appeal of squeeze cheese.
Overall, the use of sodium alginate and seaweed extract in squeeze cheese demonstrates the importance of understanding the role of each ingredient in achieving the desired texture, consistency, and stability of processed cheese products.
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Emulsifying agents
Squeeze cheese, also known as spray cheese, squirt cheese, cheese in a can, or Easy Cheese, contains emulsifying agents that play a crucial role in creating a uniform cheese spread. These agents alter the structure of casein micelles, which are composed of alpha-, beta-, and kappa-casein. The alpha- and beta-casein are held together by "colloidal calcium phosphate-mediated cross links" and shielded by a kappa-casein outer layer. The outer layer of the casein micelles has hydrophilic tails due to glycosylation, resulting in negative charges that cause the micelles to repel each other and provide stability to the matrix.
When the casein micelles are exposed to heat and shearing forces, the kappa-casein is cleaved, leading to the displacement of the hydrophilic tails. This is where emulsifying agents come into play. They are made up of amphiphilic molecules that act as an interface, reducing the surface tension between hydrophilic and hydrophobic molecules. This ensures that the cheese spread remains uniform and does not separate during storage. The main emulsifying agents used in Easy Cheese are sodium citrate and sodium phosphate.
Sodium citrate plays a crucial role in softening the water-soluble portion of the cheese, allowing it to thoroughly mix with the fat-soluble component. This process is known as emulsification and enhances the sour "bite" of cheddar cheese. Sodium phosphate, on the other hand, functions as a degreaser, preservative, and urine acidifier. It helps to prevent the oil from separating from the rest of the mixture. Additionally, sodium phosphate contributes to the cheese's label as an "excellent source of calcium."
It is important to note that while these emulsifying agents serve a functional purpose in creating a uniform cheese spread, they also have potential health implications. For example, sodium phosphate has been associated with an increased risk of kidney disease and kidney failure when consumed in high amounts. Therefore, while squeeze cheese may offer convenience and a unique texture, it is important for consumers to be aware of the ingredients and their potential health effects.
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Canola oil
Whey is a byproduct of the cheese-making process, where milk is curdled to remove 80-90% of its moisture, and it is added to squeeze cheese to increase volume. The addition of canola oil, therefore, helps to maintain the consistency of the final product, which is a combination of various ingredients.
Squeeze cheese, also known as spray cheese, squirt cheese, or cheese in a can, is a highly processed cheese product. It is often criticized for its unnatural appearance and texture, as well as its questionable ingredients. The cheese is packaged in a can with a straight, flexible nozzle, which extrudes the cheese in a uniform, spreadable form.
While canola oil plays a crucial role in the texture and consistency of squeeze cheese, it is just one of the many ingredients that contribute to the unique characteristics of this processed food product.
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Whey
In processed cheese spreads, whey is used to increase viscosity. It increases the viscosity of the overall product due to the intermolecular interactions between adjacent protein molecules. The protein concentration within the cheese matrix is directly proportional to the viscosity of the solution due to their interactions with hydrated protein molecules.
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Calcium phosphate
Squeeze cheese, also known as spray cheese, squirt cheese, cheese in a can, or cheese cans, is a processed cheese spread product. It is commonly sold under the brand name Easy Cheese by Mondelēz International and was previously manufactured by Nabisco under the name Snack Mate.
Squeeze cheese contains a variety of ingredients, including:
Additionally, calcium phosphate plays a functional role in the cheese-making process. It interacts with other ingredients to influence the texture and stability of the cheese. Calcium phosphate forms "colloidal calcium phosphate-mediated cross-links" with casein, a milk protein. These cross-links help stabilize the casein micelles, preventing them from aggregating and ensuring the uniform consistency of the cheese spread.
The presence of calcium phosphate in squeeze cheese is particularly notable due to its interaction with sodium phosphate, another common ingredient in these products. Sodium phosphate is added as an emulsifying agent, helping to prevent the separation of oil and other components in the cheese mixture. However, one of the effects of sodium phosphate is that it can bind to calcium, making it unavailable to the body. This interaction may reduce the absorption of calcium during digestion. Therefore, adding calcium phosphate helps counteract this effect, ensuring that the product still provides a bioavailable form of calcium to consumers.
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Frequently asked questions
Squeeze cheese, also known as spray cheese, squirt cheese, cheese in a can, or cheese cans, is made from a variety of ingredients, including milk, whey, canola oil, salt, sodium citrate, sodium phosphate, calcium phosphate, lactic acid, sodium alginate, and apocarotenal. While the product does contain some real cheese, it only needs to contain 51% cheese, and the rest is made up of other ingredients.
Sodium phosphate is an emulsifying agent that helps to prevent the oil from separating from the rest of the mixture. It also acts as a degreaser, preservative, urine acidifier, and enema ingredient.
Sodium alginate is derived from seaweed extract and is added to increase the viscosity of the cheese. It also contributes to the formation of a gel-like network in the cheese, working in conjunction with the destabilization of the casein micelle.
