Maya Ellison
American cheese is often the subject of controversy, with many people believing it to be plastic due to its processed nature. This perception is influenced by the FDA's definitions of processed cheese products, which state that the ingredients must be mixed into a homogeneous plastic mass. However, the word plastic in this context simply refers to something that is capable of being molded or modeled, rather than the non-biodegradable material. While American cheese is a processed blend of real cheese, milk, and other additives, it does not contain plastic.
| Characteristics | Values |
|---|---|
| Plastic in American Cheese | No actual plastic, but emulsifiers that bind the cheese's components tightly |
| FDA Definition | Cheeses and other added ingredients (whey, milk solids, emulsifying agents) must be mixed into a "homogeneous plastic mass" |
| Plastic Definition | Any material that can be molded into a desired shape |
| American Cheese | A blend of real cheese with texture- and flavor-altering ingredients |
| Nutritional Comparison | Comparable to the cheese used to make it, usually cheddar, but higher in sodium |
| Freezing | Can be frozen for up to two months if wrapped well |
| Color | Pale, ivory-white color achieved without using coloration additives |
| Lactose Content | Contains lactose due to the presence of whey |
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What You'll Learn
American cheese is processed cheese
The term "American cheese" usually refers to a type of processed cheese. It is made from a mix of ingredients, including cheddar, Colby, washed curd cheese, or granular cheese, or any combination of these. The final product must contain at least 51% cheese, with the remaining ingredients making up no more than 49%. These additional ingredients may include emulsifying agents, salt, colouring, acidifying agents, and dairy fat sources.
The process of making American cheese was invented in the 1910s by James L. Kraft, the founder of Kraft Foods Inc. He patented his manufacturing process in 1916 and began marketing it in the late 1910s. The term "American cheese" quickly became associated with this processed variety, which was more affordable than the traditional cheddars also made and sold in the U.S.
The processing of American cheese involves blending it with other ingredients to alter its texture and flavour. This blending gives it a smooth and meltable texture, making it a popular choice for sandwiches, grilled cheese sandwiches, macaroni and cheese, and breakfast meals. It is also commonly used in cheeseburgers and other fast-food items.
While American cheese is indeed a processed cheese, it is important to clarify that it does not contain plastic in the sense of non-biodegradable materials. The term "plastic" in the context of cheese refers to its ability to be moulded or modelled, a characteristic it shares with many other foods like fruit roll-ups, some chocolates, fondant, and marzipan.
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It's made by blending real cheese with other ingredients
While some people believe that American cheese is ""full of chemicals" and "not real cheese", this is not entirely accurate. American cheese is indeed made by blending real cheese with other ingredients, but this does not mean that it is plastic or filled with chemicals. The confusion around the use of the word "plastic" in relation to American cheese stems from the FDA's definitions of processed cheese products, which state that the cheeses and other added ingredients must be mixed into a "homogeneous plastic mass". However, in this context, the word "plastic" is used as an adjective to describe something that is ""capable of being moulded or modelled", rather than referring to the non-biodegradable material.
American cheese was first introduced in 1916 by a Canadian-American named James Kraft, who aimed to create a consistent product by mixing various cheeses and blending them with water. To ensure a smooth consistency and prevent separation of the ingredients, Kraft used emulsifiers like sodium monohydrogen phosphate. These emulsifiers are the same ones used in products like fondant, marzipan, and some chocolates, and they give American cheese its characteristic meltability and gooey texture.
The process of making American cheese involves blending real cheese with other ingredients such as whey, milk solids, and emulsifying agents. Whey is added to help the cheese melt, and it also contributes to the high lactose content of American cheese. The added ingredients enhance the texture and flavour of the cheese, making it a versatile product that can be used as a cheese slice or melted into a sauce.
While American cheese may not be the healthiest option at the grocery store, it is important to understand that the use of the word "plastic" in relation to its FDA definition does not imply the presence of actual plastic or chemicals. The blending of real cheese with other ingredients is a common practice in the food industry, similar to the process of making meatloaf by blending real meat with texture- and flavour-altering ingredients.
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The word plastic is used to describe something that can be moulded or modelled
There is a common misconception that American cheese contains plastic. While it is true that the FDA defines processed cheese products as a "homogeneous plastic mass", the word "plastic" in this context is used as an adjective to describe something that is ""capable of being moulded or modelled". This definition of plastic refers to the malleable nature of the cheese and its ability to be shaped or moulded, rather than the material composition of the cheese.
The confusion around the use of the word "plastic" in relation to American cheese is understandable given the common association of plastic with non-biodegradable materials such as car bumpers. However, in the context of cheese, "plastic" simply refers to the cheese's pliable and mouldable characteristics. This usage of the word "plastic" extends beyond cheese and can be applied to other foods such as fruit roll-ups, certain types of chocolate, fondant, and marzipan.
American cheese, also known as "processed cheese", was first introduced in 1916 by cheese merchant J.L. Kraft. He created a method of blending various cheeses with water and emulsifiers to produce a uniform product with a smooth consistency. This process addressed the issue of inconsistent quality in cheese and resulted in a product that could be easily sliced and melted, making it a popular choice for cheeseburgers and grilled cheese sandwiches.
While American cheese may not be considered a gourmet culinary creation, it serves a specific purpose in enhancing the flavour of other ingredients, such as beef in a burger. Its unique melting properties and goo factor contribute to its popularity in certain dishes. Additionally, the percentage of milk and cheese in American cheese slices is often higher than the percentage of meat in meatloaf, challenging the notion that it is not a "real" cheese product.
In conclusion, when referring to American cheese as "plastic", the word is used as an adjective to describe its mouldable and shapeable nature. This usage of the word "plastic" is distinct from its noun form, which refers to non-biodegradable materials. While American cheese may not be the healthiest option at the grocery store, its plastic-like qualities contribute to its functionality and appeal in various culinary applications.
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It's nutritionally comparable to the cheese used to make it
The confusion around the use of the word "plastic" in reference to American cheese may arise from the FDA's definitions of processed cheese products. According to the FDA, the cheeses and other added ingredients in pasteurized process cheese food products must be mixed into a "homogeneous plastic mass." However, in this context, the word "plastic" is used as an adjective, describing something that is ""capable of being molded or modeled." This usage of the word "plastic" does not refer to the non-biodegradable material but rather to the malleable nature of the cheese product.
American cheese, or processed cheese, is created by blending various cheeses and other ingredients to achieve a uniform product. This process was pioneered by J.L. Kraft in 1916 to address issues of inconsistent quality. By mixing different cheeses and adding emulsifiers like sodium monohydrogen phosphate, Kraft was able to create a smooth and consistent product that could be easily melted.
While American cheese is indeed processed and contains emulsifiers, it is important to understand that these emulsifiers are not harmful. They simply bind the cheese's components together, ensuring that the product remains stable under normal temperatures. The nutritional content of processed cheese is comparable to the cheese used to make it, typically cheddar. However, it may have a higher sodium content.
So, while the term "plastic" may be used to describe the malleable nature of American cheese, it does not contain plastic in the sense of non-biodegradable material. The cheese is a blend of real cheese, milk, and other flavour-altering ingredients, resulting in a product that is nutritionally similar to the cheese used in its making.
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It's higher in sodium than the cheese used to make it
While American cheese is not made of plastic, it does contain emulsifiers that bind its components together. The word "plastic" in reference to cheese is used to describe a substance that is "capable of being moulded or modelled". This definition of plastic applies to many foods, including fruit roll-ups, chocolate, fondant, marzipan, and even some cheeses that are not American.
American cheese was first sold in the US in 1916 by a Canadian-American named James Kraft. He aimed to create a uniform product by mixing a variety of cheeses and blending them with water. To prevent the fat, protein, and water from separating and ensure a smooth consistency, Kraft used sodium monohydrogen phosphate as an emulsifier. This also allowed the cheese to melt uniformly, contributing to its desirable texture.
American cheese is often perceived as being unhealthy due to its processing and the addition of emulsifiers. While it is nutritionally comparable to the cheese used to make it, typically cheddar, it tends to be higher in sodium. This increase in sodium content is a result of the added emulsifiers and other ingredients used in the processing of American cheese.
The higher sodium content in American cheese can be attributed to the use of emulsifiers and the processing methods employed during its production. While it may not be as healthy as some other cheeses due to its higher sodium content, it is important to note that this risk is primarily to the palate and personal preference.
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Frequently asked questions
No, there is no plastic in American cheese. However, the FDA's definitions of various processed cheese products describe them as a \"homogenous plastic mass", which has caused some confusion. In this context, "plastic" is used as an adjective to describe something that is "capable of being molded or modeled".
The confusion around the use of the word "plastic" in reference to American cheese has led some people to believe that it contains plastic. Additionally, a widely circulated video portrayed processed cheese as a satanic product that does not melt in the heat of a flame, further fueling the misconception that it contains plastic.
American cheese is made by blending real cheese with texture- and flavor-altering ingredients. It is often blended with whey, milk solids, and emulsifying agents to create a smooth and uniform product.
