Frederic Melton
In 2014, a rumour began circulating online that Kraft Singles cheese slices do not melt when exposed to direct flame. This was accompanied by several videos in which users attempted to melt a slice of Kraft cheese with a lighter, to no avail. Kraft responded to the claims, stating that their cheese products are not meant to be melted with a lighter or an open flame, and that they can be melted using standard melting conditions, such as in a frying pan. The company also clarified that their cheese slices contain emulsifiers, which bind the fat and protein tightly together, preventing separation even at high heat levels.
| Characteristics | Values |
|---|---|
| Type of cheese | Cheeses with high moisture or very little moisture, low fat content, or dryer cheeses |
| Open flame | An open flame produces a higher temperature than the melting point of cheese |
| Emulsifiers | Emulsifiers bind fats, proteins, and water in cheese, allowing it to melt smoothly without separating |
| Processing | Processed cheese contains emulsifying salts, which affect its melting properties |
| Standard melting conditions | Kraft cheese will melt like other cheeses under standard melting conditions, such as in a grilled cheese sandwich |
| Direct flame | Some cheeses, including Kraft Singles, do not melt when exposed directly to a flame |
| Alternative methods | Lower and longer heat, frying pan, or oven methods are better for melting cheese |
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What You'll Learn
- Kraft Singles are a cheese product with less than 51% cheese
- Emulsifiers in Kraft Singles bind fat and protein, preventing separation at high heat
- Kraft Singles need lower, longer heat to melt and flow
- Some cheeses with low moisture content will singe or burn before melting
- A lighter may not generate enough heat to melt cheese
Kraft Singles are a cheese product with less than 51% cheese
Kraft Singles are a popular cheese product, often used for grilled cheese sandwiches. However, despite their flavour and appearance, Kraft Singles are not legally recognised as cheese. This is because they contain less than 51% real cheese, with the remainder consisting of other ingredients such as milk, whey, milk protein concentrate, milkfat, sodium phosphate, sorbic acid, and paprika extract. The inclusion of these additional ingredients means that Kraft Singles fall under the category of a "cheese food product" or "imitation cheese slices".
The process of creating Kraft Singles involves melting down unusable pieces of cheese and blending them with these other ingredients. This results in a product that tastes, looks, and functions differently from traditional cheese. While it may not be considered "real cheese", Kraft Singles have become a staple for many people due to their convenience and unique characteristics.
The debate around Kraft Singles and their cheese content gained attention in 2014 when a rumour circulated on social media claiming that Kraft brand cheese slices do not melt, even when exposed to high heat from a lighter. This sparked concerns among customers, prompting Kraft's social media team to address the issue. They clarified that Kraft Singles are designed to melt under standard conditions, such as those used for grilled cheese sandwiches, and not by direct exposure to an open flame.
The reason Kraft Singles don't melt with a lighter is due to the presence of emulsifiers, which hold the fat and protein together tightly, preventing separation even at high temperatures. While natural cheese may melt, drip, or burn when exposed to a direct flame, Kraft Singles require lower and longer heat to achieve a uniform melt. This phenomenon is not unique to Kraft Singles, as several other processed cheeses exhibit similar behaviour when exposed to direct flames or very high heat.
In conclusion, Kraft Singles are a cheese product with less than 51% cheese content. Their unique blend of ingredients and processing methods give them distinct characteristics that set them apart from traditional cheese. While they may not melt with a lighter, they are designed to melt uniformly under standard cooking conditions, contributing to their popularity as a convenient and tasty alternative to natural cheese.
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Emulsifiers in Kraft Singles bind fat and protein, preventing separation at high heat
Kraft Singles are made with emulsifiers, which are commonly used in products such as chocolate and salad dressings. These emulsifiers hold the fat and protein together tightly, preventing them from separating even at high heat levels, such as when exposed to an open flame.
Emulsifying salts are added during the manufacturing process to help keep the fat and water from separating. The cheese base, made by blending milk, whey, and milk proteins, is heated and poured into molds to form slices. As it cools, the slices solidify into the final Kraft Single product.
The addition of emulsifiers is one reason why Kraft Singles melt smoothly and are a popular choice for grilled cheese sandwiches and cheeseburgers. When exposed to standard melting conditions, such as the interior of a grilled cheese sandwich, Kraft Singles will melt like any other cheese. However, they require lower and longer heat for the cheese particles to melt and flow, creating a uniform melt.
The use of emulsifiers is also related to the highly processed nature of Kraft Singles. The significant processing and addition of extra ingredients, such as emulsifiers and stabilizers, contribute to the smooth, uniform slices. However, this also results in a higher sodium content compared to natural cheese.
In summary, the emulsifiers in Kraft Singles play a crucial role in binding fat and protein, preventing separation even at high heat levels. This unique property of Kraft Singles has made them a popular choice for certain types of dishes, but it also highlights the highly processed nature of the product.
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Kraft Singles need lower, longer heat to melt and flow
Kraft Singles are made with emulsifiers, which are commonly used in products such as chocolate and salad dressings. Emulsifiers hold the fat and protein together, binding them so tightly that they don't separate even at high heat levels, such as those produced by an open flame.
In natural cheese, without emulsifiers, heat causes the fat to separate and drip off. Kraft Singles, on the other hand, require lower, longer heat to melt and flow, resulting in the uniform gooey melt that consumers expect. This is because the cheese particles need time to break down and flow under lower heat.
Kraft Singles will melt under standard melting conditions, such as those used for grilled cheese sandwiches. However, when exposed to direct flame or very high heat, Kraft Singles, like many other types of cheese, will not melt and may even burn. This effect is often used by chefs to create a crispy cheese crust or a melt-style sandwich.
It is important to note that the type of cheese also plays a role in how well it melts. Cheeses with high moisture content or very low moisture content may singe or burn before melting, while drier and lower-fat cheeses may not melt at all.
In summary, Kraft Singles' unique composition, including the use of emulsifiers, requires lower, longer heat to melt and flow, creating the desired uniform gooey texture. Exposing Kraft Singles to direct flame or very high heat will not produce the intended melting effect.
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Some cheeses with low moisture content will singe or burn before melting
The type of cheese plays a significant role in determining whether it will melt when exposed to a lighter flame. Cheeses with low moisture content, such as feta, ricotta, and dry, crumbly cheeses, will singe or burn before melting when subjected to direct flame. This is because these cheeses have a lower water content, causing them to burn instead of melting smoothly.
Cheeses with higher moisture content or higher fat content tend to melt better. However, when exposed to a lighter flame, even these cheeses may not melt as efficiently due to the intense direct heat. Instead, they may first form a burnt crust before eventually melting.
Kraft Singles, a processed cheese product, has been the subject of viral videos claiming that it does not melt when exposed to a lighter flame. While it is true that Kraft Singles do not melt instantly when held directly over a flame, this is not indicative of the product being unsafe to consume. Kraft Singles are designed to melt at lower, more gradual heat, such as when used in a grilled cheese sandwich.
When exposed to standard melting conditions, such as inside a grilled cheese sandwich, Kraft cheese and other processed cheeses will melt like any other cheese. The key factor is the temperature and duration of heat exposure. A lighter flame produces a very high, direct heat that can burn the cheese before it has a chance to melt properly.
Therefore, it is not recommended to attempt to melt any cheese, natural or processed, by holding it directly over a lighter flame. Instead, using a frying pan or grill to apply lower heat over a longer period will result in the desired melted cheese.
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A lighter may not generate enough heat to melt cheese
Cheese is a dairy product that typically melts when exposed to heat. However, not all cheeses melt in the same way, and some may not melt at all when exposed to the direct flame of a lighter. The type of cheese, moisture content, fat content, and processing methods can all impact how it melts.
Processed cheeses, such as Kraft Singles, have been the subject of online debates and videos claiming that they do not melt when exposed to a lighter flame. While these cheeses do contain real cheese, they also have additional ingredients, such as emulsifiers, that affect their melting properties. Emulsifiers are added to bind the fat and protein in the cheese, preventing separation even at high temperatures. As a result, processed cheeses may require lower and slower heat to melt properly.
The direct flame of a lighter may not provide the necessary heat distribution and duration to effectively melt processed cheeses. The intense and concentrated heat of a lighter flame can cause the surface of the cheese to singe or burn before the interior has a chance to melt. This can result in a burnt crust forming without the desired melty consistency.
Additionally, the size and shape of the cheese also matter. A thin slice of cheese, such as a Kraft Single, has a larger surface area relative to its volume. When exposed to a lighter flame, the entire slice may char or burn before the interior has a chance to melt.
In summary, a lighter may not generate enough heat to melt cheese, especially processed cheese slices, due to the unique melting properties of these products. The direct flame may cause burning or charring without achieving the desired melted consistency. For better results, it is recommended to use alternative cooking methods that provide more even and controlled heat distribution.
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Frequently asked questions
Some cheeses with high moisture content or very little moisture will singe or burn before melting. Cheeses with low fat content or dry cheeses won't melt well or at all. Kraft Singles and other processed cheese products, for example, contain emulsifying salts that bind fats, proteins, and water, allowing them to melt at lower temperatures than direct flames.
Cheeses with higher fat and water content tend to melt better. However, it is not recommended to use a lighter to melt cheese as it may not reach the required temperature and may produce soot.
Kraft Singles and similar processed cheese products contain emulsifiers that hold the fat and protein together tightly, preventing separation even at high heat levels. While they will melt at standard melting conditions, such as in a grilled cheese sandwich, they may not melt when exposed to direct flames.
Yes, it is recommended to use a frying pan, grill, or oven to melt cheese at lower temperatures. This allows the cheese to melt uniformly without burning.
