Kamil Perry
Easy Cheese is a processed cheese spread product distributed by Mondelēz International. It is commonly referred to as 'spray cheese', 'squirt cheese' or 'cheese in a can'. It is packaged in a metal can filled with air and covered with a plastic cap that reveals a straight, flexible nozzle where the cheese is extruded. The product is made from milk, whey and real cheese culture. It is an oil-in-water emulsion, with sodium alginate as one of its main ingredients.
| Characteristics | Values |
|---|---|
| Brand | Easy Cheese |
| Manufacturer | Mondelēz International |
| Former manufacturer | Nabisco |
| Former name | Snack Mate |
| Year first manufactured | 1965 |
| Year last manufactured under former name | 1984 |
| Type of cheese | Cheddar |
| Type of packaging | Metal can |
| Type of nozzle | Straight, flexible |
| Type of food | Processed cheese spread |
| Type of product | Spray cheese, squirt cheese, cheese in a can |
| Ingredients | Milk, whey, real cheese culture |
| Nutritional value | Excellent source of calcium |
| Storage | Requires no refrigeration |
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What You'll Learn
Easy Cheese is an oil-in-water emulsion
Heating the cheese mixture causes the fats and proteins to separate due to the destabilisation of the emulsion. To prevent this separation during storage, emulsifying agents are added to the mixture. These agents are made up of amphiphilic molecules that act as an interface to reduce the surface tension between hydrophilic and hydrophobic molecules, resulting in a uniform cheese spread.
Sodium alginate is another key ingredient in Easy Cheese, contributing to its pseudoplastic characteristics. It is responsible for the gel-like network formed by the casein and salts. Through cation binding, the hydrophilic sodium alginate is converted into hydrophobic calcium alginate, resulting in a gel-like structure.
Easy Cheese, a processed cheese spread product, is distributed by Mondelēz International. It is commonly referred to as "spray cheese", "squirt cheese", or "cheese in a can". The product is packaged in a metal can filled with air and topped with a plastic cap and a flexible nozzle for extruding the cheese.
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Sodium alginate is one of the main ingredients
Easy Cheese is a processed cheese spread product distributed by Mondelēz International. It is also commonly referred to as 'spray cheese', 'squirt cheese', or 'cheese in a can'. It is packaged in a metal can filled with air, covered with a plastic cap that reveals a straight, flexible nozzle where the cheese is extruded.
Sodium alginate is also flavourless and increases viscosity. It is used as an emulsifying agent, acting as an interface to reduce the surface tension between hydrophilic and hydrophobic molecules of the product to result in a uniform cheese spread that does not separate during storage.
Easy Cheese is an oil-in-water emulsion. Oil droplets typically have a diameter of no more than one micrometer. Emulsions with large droplets like this tend to have a low-medium viscosity in comparison to smaller droplets whose emulsions have a higher viscosity. Heating the cheese mixture causes separation of the fats and protein of the cheese emulsion from destabilization. Cheese proteins that have denatured during processing are reestablished using melting salts.
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It is packaged in a metal can
Easy Cheese is packaged in a metal can filled with air, covered with a plastic cap that reveals a straight, flexible nozzle where the cheese is extruded. The can has two sections: the bottom is filled with nitrogen gas, and the top with cheese. Press the nozzle and the nitrogen pressure pushes the cheese out of the can. The nozzle is notched to produce the floret patterns when the cheese is released, and to ensure that the cheese comes out even if the end of the nozzle is pushed right up against a cracker.
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It is distributed by Mondelēz International
Easy Cheese is distributed by Mondelēz International. It is a processed cheese spread product, commonly referred to as 'spray cheese', 'squirt cheese', or 'cheese in a can'. It is packaged in a metal can filled with air, with a plastic cap that reveals a straight, flexible nozzle from which the cheese is extruded. The can has two sections: the bottom is filled with nitrogen gas, and the top with cheese. When the nozzle is pressed, the nitrogen pressure pushes the cheese out of the can.
Easy Cheese is an oil-in-water emulsion, with oil droplets of no more than one micrometer in diameter. This type of emulsion has a low-medium viscosity compared to emulsions with smaller droplets, which have a higher viscosity. The cheese mixture is heated, causing the fats and proteins to separate due to the destabilisation of the cheese emulsion. To prevent this separation, emulsifying agents are added, which act as an interface to reduce the surface tension between hydrophilic and hydrophobic molecules, resulting in a uniform cheese spread.
Sodium alginate is one of the main ingredients in Easy Cheese, contributing to its pseudoplastic characteristics. It forms a gel-like network in conjunction with casein and salts, which is made possible through cation binding. This process converts hydrophilic sodium alginate into hydrophobic calcium alginate, creating a gel-like structure.
Easy Cheese was first manufactured by Nabisco and sold under the name "Snack Mate" from 1965 until 1984. It is now distributed by Mondelēz International and is available in a variety of flavours, including cheddar. The product is pasteurised and requires no refrigeration, making it a convenient snack for both kids and adults.
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It is pasteurised and requires no refrigeration
Easy Cheese is a processed cheese spread product distributed by Mondelēz International. It is also commonly referred to as "spray cheese", "squirt cheese", "cheese in a can", and "cheese cans". It is an oil-in-water emulsion, with oil droplets no larger than one micrometer in diameter. The cheese is packaged in a metal can filled with air, with a plastic cap that reveals a straight, flexible nozzle from which the cheese is extruded.
Easy Cheese is pasteurised and requires no refrigeration. It is made from milk, whey, and real cheese culture, and is an excellent source of calcium. The can stores easily in pantries, making it a convenient snack.
Easy Cheese is not a true aerosol, as the food never comes into contact with propellant. The can has two sections: the bottom is filled with nitrogen gas, and the top with cheese. When the nozzle is pressed, the nitrogen pressure pushes the cheese out of the can. The nozzle is notched to produce a decorative pattern when the cheese is released, and to ensure that the cheese comes out even if the nozzle is pushed right up against a cracker.
Sodium alginate is one of the main ingredients in Easy Cheese, contributing to its pseudoplastic characteristics. It is responsible for the integrity of the gel-like network formed by the casein and salts. The newly formed network is made possible through cation binding, which converts the hydrophilic sodium alginate into hydrophobic calcium alginate. Guluronic acid residues that are linked together demonstrate a high affinity for calcium ions. Sodium alginate works in conjunction with the destabilization of the casein micelle, allowing calcium ions to interact with guluronic chains. Due to these interactions, a gel-like structure is formed rather than a true gel structure.
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Frequently asked questions
Easy Cheese is distributed by Mondelēz International, which is headquartered in Chicago, Illinois, US.
Yes, it is an American multinational confectionery, food, holding, beverage and snack food company.
Mondelēz International has offices in Toronto, Ontario, with operations in Brampton and Hamilton, Ontario and Montreal, Quebec. It also has a global innovation centre in Whippany, New Jersey.
Mondelēz International has an annual revenue of about $26.5 billion.
Easy Cheese is made from milk, whey, and real cheese culture.
