Bushra Griffith
Squirt cheese, also known as spray cheese, cheese in a can, or Easy Cheese, has gained a reputation worldwide, both good and bad. Easy Cheese is a processed cheese spread product distributed by Mondelēz International and was first manufactured by Nabisco in 1965. The product is sold in a can and is known for its bright orange colour and squeezable texture. But what is it made of? The ingredients list for Easy Cheese includes whey, canola oil, milk protein concentrate, cheddar cheese, salt, cheese culture, enzymes, and emulsifying agents such as sodium citrate and sodium phosphate.
| Characteristics | Values |
|---|---|
| Brand Name | Easy Cheese |
| Manufacturer | Mondelēz International, Inc. |
| Former Manufacturer | Nabisco |
| Year Introduced | 1965 |
| Former Name | Snack Mate |
| Flavours | Cheddar, American, Pimento, French Onion, Cheddar Blue Cheese, Shrimp Cocktail, Nacho, Pizza, Sharp Cheddar, and Cheddar 'n Bacon |
| Ingredients | Water, Whey, Cheddar Cheese (Milk, Salt, Cheese Cultures, Enzymes), Canola Oil, Whey Protein Concentrate, Milk Protein Concentrate, Sodium Citrate, Sodium Phosphate, Calcium Phosphate, Salt, Lactic Acid, Sodium Alginate, Sorbic Acid, Annatto Extract, Apocarotenal, and Enzymes |
| Function of Ingredients | Canola oil keeps the cheese from solidifying. Salt increases osmotic transport of moisture, speeding up the cheese-drying process and inhibiting bacterial growth. Sodium citrate softens the water-soluble portion of the cheese, enabling it to mix with the fat-soluble component. Sodium phosphate is an emulsifying agent. Calcium phosphate may be added to make the product healthier and to allow the manufacturer to label the product as an excellent source of calcium. Lactic acid is produced when bacteria break down lactose in milk. Sodium alginate increases viscosity. Apocarotenal enhances the colour of processed cheese. |
| Packaging | Metal can with a plastic cap and a straight, flexible nozzle |
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Whey, milk, and cheese culture
Whey is a byproduct of the cheese-making process, where milk is curdled to make cheese, and the liquid product is called whey. Whey is usually thrown out, but it is used in squirt cheese to increase volume and viscosity. It is also a cheaper alternative to using more cheese, which is why it is often the first ingredient listed.
Milk is used in squirt cheese to make the actual cheese. Milk is curdled to create cheese curds, and the remaining liquid is whey. Milk protein concentrate (MPC) is created when milk is filtered and the large molecules are left behind. These large molecules are mostly milk proteins, but they can also include animal cells and bacteria.
Cheese culture is used in the squirt cheese-making process to create the cheese curds from milk. Bacteria, either found naturally in milk or added during cheesemaking, digest the milk sugar lactose and produce lactic acid.
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Canola oil
In terms of the specific role of canola oil in squirt cheese, it is worth noting that it is typically listed as the second or third ingredient on the product's label, indicating that it makes up a significant proportion of the product. This is because canola oil is necessary to achieve the unique texture and consistency of squirt cheese, which is designed to be easily dispensable from its container. Without canola oil, the cheese mixture would solidify, and the product would not function as intended.
While canola oil plays a crucial role in the texture and functionality of squirt cheese, it also has some health implications. As mentioned earlier, canola oil does contain saturated fat, which should be consumed in moderation as part of a balanced diet. Additionally, some individuals may have allergies or sensitivities to canola oil, so it is important to list it as an ingredient on food labels. Overall, while canola oil is a key component of squirt cheese, it is just one of many ingredients that contribute to the unique characteristics of this processed food product.
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Salt
In addition to salt, other ingredients in squirt cheese include whey, canola oil, milk protein concentrate, cheese, sodium citrate, sodium phosphate, calcium phosphate, lactic acid, sodium alginate, sorbic acid, annatto extract, enzymes, and cheese culture. These ingredients work together to create a uniform, spreadable, and preservable cheese product.
Overall, salt is an essential component of squirt cheese, contributing to its unique characteristics and prolonging its shelf life.
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Sodium citrate
In addition to its emulsifying properties, sodium citrate can also act as a preservative. It increases the shelf life of squirt cheese by inhibiting bacterial growth. By increasing the osmotic transport of moisture, sodium citrate also speeds up the cheese-drying process, further preserving the product.
While sodium citrate has its benefits, it is important to consider its potential health impacts. Some people may have sensitivity or intolerance to sodium citrate, and it can affect the body's absorption of calcium. Therefore, while squirt cheese may be marketed as a good source of calcium, it is important to consume it in moderation and not rely solely on processed cheese products for calcium intake.
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Sodium phosphate
Primarily, sodium phosphate acts as an emulsifying agent. Emulsifiers are crucial in creating a uniform cheese spread by reducing the surface tension between hydrophilic and hydrophobic molecules. This prevents the separation of oil and the rest of the mixture, ensuring the product remains evenly blended during storage and use. The emulsifying property of sodium phosphate is especially important in maintaining the desired consistency and texture of squirt cheese, preventing it from solidifying and keeping it sprayable.
Additionally, sodium phosphate is known to have preservative properties. It helps inhibit bacterial growth, thereby extending the shelf life of the product. This dual functionality of sodium phosphate as an emulsifier and preservative makes it a valuable ingredient in the production of squirt cheese.
However, it is important to note that the use of sodium phosphate in processed foods has raised some health concerns. According to the National Kidney Foundation, sodium phosphate can lead to the buildup of phosphate crystals in the kidneys, potentially resulting in renal failure. This has sparked debates and scrutiny regarding the potential impact of such additives on consumer health. Nevertheless, sodium phosphate is generally recognized as safe by the FDA.
In summary, sodium phosphate plays a critical role in maintaining the texture, consistency, and shelf life of squirt cheese through its emulsifying and preservative properties. While it is a common additive in various food products, the potential health risks associated with its consumption have sparked discussions and emphasize the importance of moderation in consuming processed foods.
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Frequently asked questions
Squirt cheese, also known as spray cheese, is made from a variety of ingredients, including:
- Whey
- Canola oil
- Salt
- Sodium citrate
- Sodium phosphate
- Calcium phosphate
- Lactic acid
- Sodium alginate
- Apocarotenal
- Milk protein concentrate (MPC)
- Milk
- Cheese culture
- Enzymes
Whey is a byproduct of the cheese-making process, and it is often used as a filler in squirt cheese to increase volume and reduce costs.
Canola oil is added to squirt cheese to prevent the contents of the can from solidifying and to keep the cheese moist and sprayable.
