Common Anti-Caking Agents
To understand what they put in shredded cheese to keep it from caking, you must first recognize the role of anti-caking agents. These are powdered additives that coat each individual piece of cheese to prevent moisture from causing the shreds to stick together. While the specific agents vary by brand, several are commonly used and recognized as safe by the FDA.
Powdered Cellulose
One of the most well-known anti-caking agents is powdered cellulose. This ingredient is a fine, tasteless powder derived from plant fibers, such as wood pulp or cotton. It's a type of insoluble dietary fiber that, for humans, passes through the digestive system without being absorbed. In shredded cheese, cellulose coats the shreds, absorbing excess moisture and acting as a physical barrier to keep the cheese from sticking. Despite rumors suggesting it's harmful, the amount used is negligible and generally recognized as safe for consumption.
Starches
Various food-grade starches are also frequently used to combat caking. The most common include potato starch, cornstarch, and tapioca starch. These starches function similarly to cellulose, absorbing moisture from the cheese and preventing clumping. Some brands use a combination of starches and cellulose, as starches can be more translucent, creating a visually more appealing product than cellulose alone.
Other Chemical Agents
While less common, some shredded cheese products may also contain chemical anti-caking agents, such as calcium sulfate and sodium aluminosilicate. These are also FDA-approved and used in very small quantities to achieve the same anti-clumping effect. The specific agent used depends on the manufacturer and the desired end product properties.
Comparison of Anti-Caking Agents
| Feature | Powdered Cellulose | Potato Starch | Cornstarch |
|---|---|---|---|
| Source | Plant fibers (e.g., wood pulp, cotton) | Potatoes | Corn |
| Function | Absorbs moisture, physical barrier | Absorbs moisture | Absorbs moisture |
| Melting Performance | Can inhibit smooth melting | Can inhibit smooth melting | Can inhibit smooth melting |
| Dietary Impact | Insoluble fiber (not digested) | Carbohydrate (digested) | Carbohydrate (digested) |
| Effect on Texture | May feel slightly powdery or gritty | Can be less noticeable visually | Can be less noticeable visually |
| Popularity | Very common | Common | Common, used by brands like Kraft |
The Trade-Off of Convenience
The addition of these anti-caking agents offers undeniable convenience but comes with a few trade-offs. The coating on the cheese shreds, while effective at preventing clumping, can also interfere with the melting process. The additives can create a barrier that prevents the cheese from melting into the smooth, gooey consistency that many people desire for dishes like mac and cheese, pizza, or sauces. For this reason, many cooking enthusiasts recommend grating your own cheese from a block for the best flavor and meltability.
Furthermore, while the agents are safe to consume and present in small amounts, they do alter the taste and texture of the cheese. Some people report a slightly gritty mouthfeel or a less pronounced cheese flavor in pre-shredded products. The additives also increase the carbohydrate content, though negligibly. For those with dietary concerns related to starches, it's a detail worth noting.
How to Minimize Additives in Your Cheese
If you prefer to avoid the additives in pre-shredded cheese, there are simple alternatives:
- Shred your own: A block of cheese can be easily shredded at home using a box grater or a food processor. This guarantees no additives are present.
- Buy additive-free brands: Some brands of shredded cheese pride themselves on containing no anti-caking agents, though these are less common and may still clump in the bag.
- DIY storage trick: If you shred your own cheese and want to store it, tossing it with a small amount of cornstarch or potato starch can prevent it from clumping. You can also flash-freeze the shreds on a baking sheet before transferring them to a bag for longer storage.
Conclusion
In conclusion, manufacturers add anti-caking agents like cellulose and starches to shredded cheese to absorb moisture and prevent the individual shreds from sticking together. These additives offer convenience but can affect the melting properties and texture of the cheese, which is why many home cooks and chefs prefer to shred their own. While the additives are safe for consumption in the small amounts used, understanding their purpose allows consumers to make informed choices based on their cooking needs and preferences. For a quick taco topping, the convenience of pre-shredded cheese may be worth the trade-off. However, for a perfectly smooth mac and cheese, fresh is often best.
A list of ingredients used in shredded cheese
- Cellulose: A plant-derived fiber that coats cheese shreds to absorb moisture.
- Starches (Potato, Corn, Tapioca): Absorb moisture to prevent clumping and can be translucent.
- Calcium Sulfate: A chemical anti-caking agent, also known as gypsum.
- Sodium Aluminosilicate: An anti-caking agent used in some formulations.
- Natamycin: An anti-fungal agent used to prevent mold growth on cheese shreds.
The process of adding anti-caking agents
The anti-caking agents are applied during the processing phase. As the block cheese is mechanically grated, a fine layer of the chosen anti-caking agent is mixed in with the shreds. This ensures each shred is coated evenly before it is packaged. This process is crucial to the cheese's long-term stability and ease of use.
Authoritative Outbound Link
To learn more about the safety and regulation of food additives, including anti-caking agents, you can consult the official FDA website: https://www.fda.gov/food/food-ingredients-packaging/generally-recognized-safe-gras
Conclusion
Pre-shredded cheese is coated with safe, approved anti-caking agents like cellulose and various starches to prevent clumping and extend shelf life. These additives absorb moisture, keeping the cheese shreds separate for consumer convenience. While functional, they can impact the cheese's melting quality and overall texture in cooked dishes. Ultimately, the choice between convenience and a purer product with better melting performance comes down to individual cooking goals.
