Frederic Melton
American cheese, the kind that comes in individual slices, is often referred to as plastic cheese due to its smooth, uniform texture and artificial appearance. While it may not be the healthiest option, it has become a staple in American cuisine, especially for grilled cheese sandwiches and cheeseburgers. This processed cheese product, popularized by brands like Kraft, has a long list of ingredients and is known for its exceptional meltability. So, while it may not be considered real cheese, it certainly serves a purpose in the culinary world, providing a consistent and convenient option for cheese lovers everywhere.
| Characteristics | Values |
|---|---|
| Ingredients | Milk, whey, milk protein concentrate, milkfat, calcium phosphate, salt, sodium citrate, whey protein concentrate, sodium phosphate, sorbic acid, cheese culture, enzymes, annatto, paprika extract |
| Percentage of actual cheese | Less than 51% |
| Texture | Smooth |
| Taste | Same in every slice |
| Melting | Melts uniformly |
| Nutritional value | Comparable to the cheese used to make it, usually cheddar; higher in sodium; provides 10-20% of the daily recommended value of calcium |
| Popularity | 7.2 billion slices of American cheese are consumed per year |
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What You'll Learn
Kraft Singles are made with less than 51% actual cheese
The notion that American cheese looks like plastic may be due to the fact that it is a processed cheese product. Kraft Singles, for example, are made with less than 51% actual cheese and thus cannot legally be labelled as "cheese". The remaining ingredients include milk, whey, milk protein concentrate, milkfat, and smaller amounts of calcium phosphate, salt, sodium citrate, whey protein concentrate, sodium phosphate, sorbic acid as a preservative, cheese culture, enzymes, annatto, and paprika extract (for colour).
Kraft Singles were introduced in 1950 as "Kraft De Luxe Process Slices" and were not initially wrapped individually. In 1965, Kraft Foods began selling their now-iconic individually wrapped cheese slices. In 2002, the FDA ordered Kraft to change the product's label from "Pasteurized Process Cheese Food" to "Pasteurized Prepared Cheese Product" due to a formulation change that replaced some non-fat milk with milk protein concentrate, which is not a permitted additive.
While Kraft Singles may not be considered "real cheese", they are still a popular choice for grilled cheese sandwiches and burgers due to their salty, melt-in-your-mouth texture and uniform taste. In fact, around 40% of households in the United States continue to buy Kraft Singles, despite flat sales in recent years.
It is worth noting that not all American cheeses are created equal. Before the factory-processed varieties became popular, American cheese was often a blend of cheddar and Colby, designed for easy melting and a mild flavour. Today, there are many American-made cheeses that offer a more authentic cheese experience, such as Pleasant Ridge Reserve from Uplands Cheese in Wisconsin, which has won multiple awards, including the American Cheese Society's Best of Show in 2001, 2005, and 2010, and the U.S. Cheese Championships in 2003.
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Sodium monohydrogen phosphate is used as an emulsifier
American cheese is a processed cheese, which is a dairy product made by heating and mixing natural cheese with emulsifying salts to create a smooth and homogeneous cheese matrix. The addition of emulsifying salts improves the emulsifying capacity of proteins (caseins), enhancing their ability to act as emulsifiers. This prevents the fat, protein, and water in the cheese from separating and ensures that the cheese melts uniformly.
Sodium monohydrogen phosphate, also known as sodium dihydrogen phosphate or monobasic sodium phosphate, is one of the emulsifying salts commonly used in processed cheese. It is a sodium salt of phosphoric acid with the chemical formula NaH2PO4. In processed cheese, it functions as an emulsifier, helping to stabilize the mixture and prevent separation.
The role of sodium monohydrogen phosphate as an emulsifier is crucial in maintaining the desired texture and consistency of processed cheese. Emulsifiers are substances that help to stabilize emulsions, which are mixtures of two or more liquids that are normally immiscible, meaning they do not mix easily. In the case of processed cheese, the emulsifiers help to keep the fat and water from separating, creating a smooth and homogeneous product.
Sodium monohydrogen phosphate is particularly effective as an emulsifier due to its chemical properties. It has a high affinity for both water and fat molecules, allowing it to form strong bonds with them. This property enables it to act as a bridge between the two phases, creating a stable emulsion. Additionally, its ionic nature and pH-modifying capabilities contribute to its emulsifying power.
The use of sodium monohydrogen phosphate as an emulsifier in processed cheese has been studied extensively, and its effectiveness has been demonstrated in various experiments. It is often combined with other emulsifying salts, such as sodium polyphosphate, sodium citrate, and potassium phosphate, to create optimal blends that enhance the sensory and functional qualities of the cheese.
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American cheese is higher in sodium
American cheese, the kind that comes in individual slices or off a block, is processed cheese or "cheese food". This means it is not real cheese, as it is made with less than 51% actual cheese. The rest of it is composed of other ingredients like milk, whey, milk protein concentrate, milkfat, calcium phosphate, salt, sodium citrate, whey protein concentrate, sodium phosphate, sorbic acid, cheese culture, enzymes, annatto, and paprika extract (for colour).
The sodium in American cheese comes from the salt and sodium compounds added to the product. These include sodium citrate and sodium phosphate, which are used as preservatives and emulsifiers. Emulsifiers are used to bind the cheese's components tightly and ensure a smooth, uniform texture and melt. While the exact amount of sodium in American cheese varies by brand, it is generally considered to be higher in sodium compared to other cheeses. This is because processed cheeses tend to be higher in sodium, which can be a concern for those watching their sodium intake.
The high sodium content of American cheese is a trade-off for its convenience and melting properties. The sodium compounds used as emulsifiers help to prevent the fat, protein, and water in the cheese from separating, ensuring that it always melts in a uniform fashion. This makes it a popular choice for cheeseburgers and grilled cheese sandwiches, as it provides a pool of melted cheese without the risk of separation.
While American cheese may be higher in sodium, it is important to note that it does provide some nutritional benefits. For example, consuming American cheese can provide 10 to 20% of the daily recommended value of calcium, which is important for strong bones. Additionally, American cheese is a good source of protein, although the amount may vary depending on the brand.
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Kraft changed the label on its Singles from Pasteurized Process Cheese Food to Pasteurized Prepared Cheese Product
Kraft Singles, introduced in 1950, are a brand of processed cheese product manufactured and sold by Kraft Heinz. They are individually wrapped "slices" that are formed separately during manufacturing and are not slices off a block. Kraft Singles are made with less than 51% actual cheese, so they cannot legally be called "cheese". The product contains milk, whey, milk protein concentrate, milkfat, calcium phosphate, salt, sodium citrate, whey protein concentrate, sodium phosphate, sorbic acid as a preservative, cheese culture, enzymes, annatto, and paprika extract (for colour).
Kraft Singles do not qualify for the "Pasteurized Process Cheese" labelling, as the percentage of milkfat in the product that comes from the added dairy ingredients is greater than 5%. Kraft initially used the label "Pasteurized Process Cheese Food", which allows for a greater percentage of added dairy, until the FDA gave a warning in December 2002. The FDA stated that Kraft could no longer use that label due to a formulation change that replaced some of the non-fat milk in the recipe with milk protein concentrate, which is not a permitted additive.
In compliance with the FDA order, Kraft changed the label to the current "Pasteurized Prepared Cheese Product". Kraft Singles contain no vegetable oil or other non-dairy fats. One of their famous ad campaigns claimed that each 3/4-ounce (21 g) slice contained "five ounces [140 g] of milk", which made them taste better than imitation cheese slices made with mostly vegetable oil and water and very little milk.
Kraft Singles have been scored by the EWG on three factors: nutrition, ingredient concerns, and the degree of processing. The product has been found to contain a high level of saturated fat and is a source of calories, with excess consumption leading to storage as fat. It also contains additives such as calcium phosphate and enzymes, which are of moderate concern in food.
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American cheese was originally cheddar
American cheese is a type of processed cheese made from a blend of cheddar, Colby, or similar cheeses, along with other additives like sodium citrate, milk proteins, and emulsifying agents. This combination gives it a smooth, meltable texture, making it a popular choice for sandwiches, cheeseburgers, and grilled cheese. The term "American cheese" today typically refers to this processed variety, which was popularized by James L. Kraft in the 1910s.
Before the advent of factory-processed cheese, the term "American cheese" referred to traditional cheddars made and exported from the United States. As early as 1790, American-made cheddars, known as "American cheddar" or "Yankee cheddar" in England, were being shipped back across the Atlantic. This variety of cheddar was likely similar to the traditional, "real" cheddars that are still produced in the US today.
The distinction between "American cheese" and "American-made cheese" is important. While the former specifically denotes the processed variety, the latter encompasses a broader range of cheeses crafted in the United States. For example, Wisconsin is renowned for its diverse selection of cheeses, and Monterey Jack is another example of a real cheese that originated in America and is enjoyed worldwide.
The processed nature of American cheese, with its blend of cheeses and additives, gives it a unique set of characteristics that differentiate it from traditional cheddars. American cheese is known for its mild, salty flavor, creamy texture, and low melting point. The addition of emulsifying agents, such as sodium citrate, ensures that the cheese melts uniformly without separating, making it a reliable and convenient option for cooking and melting.
In conclusion, the term "American cheese" has evolved over time. Originally, it referred to cheddars produced and exported from the United States. However, with the advent of processed cheese in the early 20th century, the term took on a new meaning, now primarily associated with the blend of cheddar, Colby, and other additives that give it its distinctive characteristics.
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Frequently asked questions
American cheese is processed cheese, which means it's not "real" cheese. It's made with less than 51% actual cheese and contains emulsifiers that bind its components together. This gives it a smooth, uniform texture and makes it melt easily without separating. The word "plastic" in the FDA's definition of processed cheese simply means "easily shaped or molded," which describes the consistency of the cheese.
Kraft Singles, a popular brand of American cheese, are made with milk, whey, milk protein concentrate, milkfat, calcium phosphate, salt, sodium citrate, whey protein concentrate, sodium phosphate, sorbic acid as a preservative, cheese culture, enzymes, annatto, and paprika extract for color.
The lengthy ingredient list on American cheese packages can be off-putting, but it's important to understand that just because something sounds like a chemical doesn't mean it's necessarily harmful. Many of the ingredients in American cheese serve specific purposes, such as preservatives and emulsifiers, to ensure a consistent product.
American cheese is not considered the healthiest option due to its high sodium content and low vitamin and mineral content. However, it provides 10-20% of the daily recommended value of calcium.
If you're looking for other types of American-made cheese, there are many options available, such as Pleasant Ridge Reserve from Wisconsin, LaClare Farms' Evalon (an aged goat cheese), or Mt. Tam from Cowgirl Creamery in Northern California. These cheeses offer a variety of flavors and textures beyond the classic American cheese slice.
