Patrick Oconnell
Shredded cheese is a convenient option for a quick meal, but it often comes with additives to prevent it from sticking together. These additives, such as cellulose, potato starch, cornstarch, and calcium sulfate, act as anti-caking agents and mold inhibitors, extending the cheese's shelf life. However, these ingredients can impact the taste and texture of the cheese, leading some people to prefer shredding their own blocks of cheese. While this requires more effort, it ensures a better culinary experience, especially for dishes like cheesy cauliflower mac or nachos. To prevent homemade shredded cheese from clumping, it can be coated with cornstarch or potato starch and stored in an airtight container in the freezer.
Characteristics of shredded cheese and methods to prevent it from sticking together
| Characteristics | Values |
|---|---|
| Commercial anti-caking agents | Cellulose, Flour and Potato Starch Mix, Corn Starch, Calcium Sulfate, Natamycin |
| Homemade anti-caking methods | Corn Starch, Potato Starch, Freezing |
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What You'll Learn
- Commercially, shredded cheese is coated with a flour and potato starch mix
- Cellulose is used to repel moisture and prevent clumping
- Cornstarch can be used to coat shredded cheese and absorb moisture
- Freezing shredded cheese prevents clumping and extends shelf life
- Wood pulp is used to coat the outside of pre-shredded cheese
Commercially, shredded cheese is coated with a flour and potato starch mix
The addition of flour and potato starch helps to separate the individual strands of cheese, ensuring they do not clump or fuse together. This coating creates a barrier between the cheese strands, preventing direct contact and the formation of blocks or lumps. By managing the moisture levels, the flour and potato starch mixture helps to maintain the texture and quality of the shredded cheese.
Potato starch, also known as potato flour, is derived from potatoes and acts as a natural anti-caking agent. It is effective in absorbing moisture and preventing the cheese from becoming sticky. On the other hand, flour provides bulk and helps to distribute the potato starch evenly across the cheese strands. Together, they create a protective layer that keeps the cheese separated and free-flowing.
The ratio of flour to potato starch can vary depending on the cheese manufacturer's specific formula and the type of cheese being shredded. Some manufacturers may also incorporate other ingredients, such as cornstarch or cellulose, to enhance the anti-caking properties and further extend the shelf life of the product.
While commercially shredded cheese benefits from this coating to maintain its freshness and functionality, some consumers prefer to shred their own cheese to avoid these additional ingredients. Homemade shredded cheese enthusiasts often opt for natural alternatives, such as cornstarch or freezing, to prevent clumping without introducing flour or starch blends. However, for large-scale production and convenience, the flour and potato starch mix remains a popular choice for the shredded cheese industry.
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Cellulose is used to repel moisture and prevent clumping
Shredded cheese is often coated with cellulose, an anti-caking agent, to prevent it from sticking together. This is why shredded cheese in a bag doesn't clump together, whereas freshly shredded cheese often does.
Cellulose is a plant fiber that is insoluble in water but interacts well with it. It is commonly used as an anti-caking agent in powdered food products, such as instant soups, spices, and salt, to prevent clumping. It surrounds the particles of the powdered foodstuff, reducing the contact points and cohesive forces between the particles. Additionally, cellulose absorbs moisture, which helps prevent lumps from forming in hygroscopic products like salt and sugar.
In the case of shredded cheese, cellulose is used to dehydrate the cheese and prevent it from sticking together. It also helps the cheese last longer. However, some people prefer to shred their own blocks of cheese because the anti-caking agents in pre-shredded cheese can negatively impact the texture of certain recipes.
In addition to its use in food, cellulose is also used in building insulation. It is blown into wall and roof cavities to insulate, draught-proof, and reduce noise. Cellulose insulation can help manage moisture by limiting the flow of warm, humid air and distributing moisture throughout the cavity, preventing the buildup of moisture in one area.
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Cornstarch can be used to coat shredded cheese and absorb moisture
Shredded cheese is a convenient option for a quick meal topping, but it often clumps together due to moisture, creating a sticky mess. Cornstarch is a kitchen staple that can be used to address this issue by coating the cheese and absorbing excess moisture, effectively preventing clumping without altering the taste.
When dealing with shredded cheese, clumping is a common problem caused by moisture. This can be frustrating, especially when trying to sprinkle it over a dish. Cornstarch, a versatile ingredient found in many kitchens, can be utilised to combat this issue. By applying a thin layer of cornstarch to the shredded cheese, you can absorb the excess moisture that leads to clumping. This technique ensures that your shredded cheese remains loose and ready to use.
The process of coating shredded cheese with cornstarch is straightforward. Start by sprinkling one to two tablespoons of cornstarch over a block of shredded cheese. Gently shake the container to distribute the cornstarch evenly, ensuring all the cheese is coated. This simple method is highly effective in preventing clumping and does not impact the flavour of the cheese.
In addition to cornstarch, other substances can be used to prevent shredded cheese from sticking together. Commercially, manufacturers often use cellulose, a wood pulp powder, or a blend of potato starch and calcium sulphate. While these additives serve the same purpose as cornstarch, they are not necessary when grating your own cheese at home. By using cornstarch or simply storing your shredded cheese in an airtight container, you can avoid the use of unnecessary additives and enjoy the superior taste of hand-shredded cheese.
Freezing shredded cheese is another effective method to prevent clumping and extend its shelf life. While freezing may alter the texture, making it less smooth when melted, frozen shredded cheese is still perfect for baking or sprinkling. By freezing in reusable silicone storage bags, you can conveniently store shredded cheese for later use without worrying about clumps forming.
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Freezing shredded cheese prevents clumping and extends shelf life
Shredded cheese is a convenient way to add a cheesy topping to your meals, but it can quickly turn into a clumpy mess. Commercially packaged shredded cheese often contains anti-caking agents like cellulose, cornstarch, potato starch, calcium sulphate, and natamycin to prevent clumping and extend shelf life. However, these additives can negatively impact the taste and texture of your cheese, especially when cooking.
Freezing shredded cheese is an effective alternative to prevent clumping and extend shelf life without altering the flavour. When cheese is frozen, the cold temperature hardens it, making it impossible for shreds to stick together. This method is particularly useful if you're shredding a large batch of cheese.
To freeze shredded cheese, it's important to follow these steps to ensure optimal results:
- Use a baking sheet or tray lined with parchment paper or a silicone mat.
- Spread the shredded cheese in a single layer, ensuring the shreds aren't stuck together.
- Place the tray in the freezer until the cheese is firm.
- Transfer the frozen cheese to an airtight container or freezer bag, removing as much air as possible to prevent freezer burn and maintain freshness.
- Label the container with the date and type of cheese for future reference.
When you're ready to use the frozen shredded cheese, it's best to thaw it slowly in the refrigerator for 24 to 48 hours to preserve its texture. Frozen shredded cheese is ideal for recipes where the cheese is cooked, such as mac and cheese, casseroles, or pizza. It may not melt as smoothly as fresh cheese, but it's still perfect for baking or sprinkling on top of your favourite dishes.
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Wood pulp is used to coat the outside of pre-shredded cheese
Shredded cheese is a convenient product for consumers as it doesn't stick together and has a longer shelf life compared to block cheese. This is achieved by coating the cheese with an anti-caking agent, which is often cellulose.
Cellulose is a food additive made from wood pulp or other plant fibres, including potatoes and corn husks. It is used to coat the outside of pre-shredded cheese to block out moisture and prevent clumping. In doing so, it also increases the product's fibre content and helps to thicken and stabilise the cheese.
The use of cellulose in shredded cheese is controversial. While some argue that it is a legal, food-grade additive that improves the product's texture and stability, others feel that it is a form of consumer fraud, as they are paying cheese prices for a product that contains a significant amount of wood pulp. This controversy has led to lawsuits, with some companies being fined and facing prison time for violating the Federal Food, Drug and Cosmetic Act by including cellulose in their cheese products without proper labelling.
It is worth noting that cellulose is not the only anti-caking agent used in shredded cheese. Some products use a blend of potato starch, cornstarch, calcium sulphate, and natamycin to prevent clumping and moulding. Additionally, silicon dioxide, or powdered sand, is another common anti-caking agent used in shredded cheese products.
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Frequently asked questions
Shredded cheese tends to stick together due to excess moisture.
Commercially, shredded cheese is coated with a flour and potato starch mix to stop it from sticking. At home, shredded cheese can be coated with cornstarch, cellulose, or potato starch to absorb moisture and prevent clumping.
Anti-caking agents like cellulose powder can affect the texture of shredded cheese, giving it a powdery feel. These additives are unnecessary and can be avoided by shredding cheese at home.
