What Exactly is Sodium Citrate?
Sodium citrate is an emulsifying salt, a type of additive that helps stabilize fats and liquids in foods like cheese. In simpler terms, it's the ingredient that gives processed cheeses, including deli American cheese, their signature smooth, gooey, and lump-free melt. Without it, cheese would separate into a greasy puddle of oil and a clumpy mass of protein when heated.
Sodium citrate works by chemically altering the cheese's proteins. Traditional, aged cheeses have tightly bound protein structures that are held together by calcium. When heated, these proteins can clump together, causing the cheese to seize and the fat to leak out. Sodium citrate acts as a sequestering agent, replacing the calcium ions and essentially loosening the protein bonds. This allows the proteins to disperse evenly and re-emulsify the fats and water, resulting in a perfectly smooth, stable, and re-meltable cheese sauce.
The Difference Between Deli American and Pre-packaged Singles
Not all American cheese is created equal, and the primary differences lie in their ingredients and FDA classifications. The cheese you buy fresh from the deli counter is often of a higher quality than the individually wrapped slices found on the shelf, though both typically contain sodium citrate.
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Deli American Cheese: This is legally classified as "pasteurized process American cheese". It is made by melting a minimum of 51% actual cheese (typically cheddar and Colby) and blending it with emulsifying agents like sodium citrate, as well as other dairy ingredients, water, and spices. The result is a richer, creamier cheese with a higher fat content than its pre-packaged counterpart.
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Pre-packaged "Singles": Products like Kraft Singles often use different terminology, such as "pasteurized process cheese food" or "pasteurized prepared cheese product". These labels indicate a lower percentage of actual cheese (sometimes just 51%) and a higher proportion of other ingredients, including whey protein concentrate and milkfat. This composition results in a milder flavor and a distinctly different texture.
How Deli American Cheese is Made
The manufacturing process for deli American cheese is a testament to food science and mass production efficiency.
- Sourcing and Grinding: Natural cheeses, such as cheddar and Colby, are selected based on flavor and texture profiles. They are then ground up to increase their surface area.
- Melting and Blending: The ground cheese is heated in a large vat, and other ingredients, including water, dairy components, colorings, and emulsifying salts like sodium citrate, are added. The mixture is cooked at a specific temperature for a set time.
- Emulsification: During heating, the sodium citrate goes to work. It binds with the calcium in the cheese proteins, preventing them from clumping and keeping the fat and water evenly dispersed throughout the mixture.
- Cooling and Forming: The hot, emulsified cheese is poured into molds or piped into forming machines, where it cools and solidifies into the large blocks seen at deli counters.
- Slicing: Finally, the blocks are delivered to the store, where they are sliced to order for customers, maintaining a fresh-cut appearance.
Comparison: Deli American vs. Natural Cheese
| Feature | Deli American Cheese | Natural Cheese (e.g., Cheddar) |
|---|---|---|
| Key Melting Ingredient | Sodium Citrate | Calcium in casein proteins |
| Melting Behavior | Smooth, gooey, and uniform | Can separate into oil and clumps when heated |
| Production Process | Processed cheese blend with emulsifiers | Curds are pressed and aged |
| Ingredient List | Includes cheese, water, emulsifiers, cream, salt | Milk, salt, enzymes, cultures |
| Flavor Profile | Mild, creamy, and salty | Wide range, from mild to sharp and complex |
| Texture | Soft and consistently smooth | Varies from firm to crumbly |
| FDA Classification | "Pasteurized process American cheese" | Based on cheese type (e.g., "Cheddar cheese") |
Conclusion
In summary, the inclusion of sodium citrate in deli American cheese is a standard and necessary part of its manufacturing process. This ingredient is the unsung hero that ensures the cheese melts into a perfectly smooth and creamy texture, making it the ideal choice for grilled cheese, burgers, and sauces. While it is a processed product, its composition, which includes emulsifying salts like sodium citrate, is exactly what gives it the desirable and consistent melting quality that natural cheeses often lack. When buying American cheese from the deli, rest assured that the familiar, satisfying melt you expect is the direct result of food science in action.
For a deeper dive into the science of cheese and how emulsifying salts function, check out this informative article on the subject from Bon Appétit.
Frequently Asked Questions
Q: What is sodium citrate and why is it used in cheese? A: Sodium citrate is an emulsifying salt that is used in processed cheese to prevent the fats and proteins from separating when the cheese is heated. It ensures a smooth, creamy melt, perfect for sauces and sandwiches.
Q: Is deli American cheese different from Kraft Singles? A: Yes, deli American cheese is typically classified as "pasteurized process American cheese" and contains a higher percentage of actual cheese and fat compared to Kraft Singles, which are a "cheese product". Both use emulsifiers like sodium citrate.
Q: Is sodium citrate bad for you? A: Sodium citrate is generally recognized as safe (GRAS) by the FDA and is a common food additive. It is also found naturally in citrus fruits. Its use is not considered harmful, but it does contribute to the overall sodium content of the cheese.
Q: Can I make a homemade version of deli American cheese? A: Yes, you can create your own smooth-melting cheese sauce by combining a natural cheese with liquid and a small amount of sodium citrate powder. This allows you to control the ingredients while achieving a similar texture.
Q: Why do some cheeses get oily when they melt, but American cheese doesn't? A: Natural cheeses often separate into oily fat and protein clumps when melted because they lack emulsifiers. Deli American cheese contains sodium citrate, which binds to the cheese proteins and prevents this separation, resulting in a uniform melt.
Q: What is a "pasteurized process American cheese food"? A: This term refers to a product that must contain at least 51% cheese but can include more added ingredients like whey. It's a lower-grade product than the "pasteurized process American cheese" found at the deli.
Q: Where can I find sodium citrate to use in my own cooking? A: Sodium citrate can be purchased from specialty cooking stores or online retailers. It's a useful ingredient for making smooth cheese sauces and fondues from scratch.
