Chloe Zhang
While grated cheese may not literally contain plastic, it often contains additives and preservatives that some may consider plastic-like. These additives are used to prevent mould and clumping, and to improve shelf life. For example, cellulose, a natural powder made from plants, is often added to grated cheese to prevent it from sticking together. Potato starch and calcium carbonate are also commonly added to grated cheese for the same purpose. Some people also refer to American cheese as plastic cheese due to its texture, but this is not necessarily indicative of the presence of plastic. Additionally, when cheese is packaged in plastic, hazardous chemicals from the plastic can migrate into the cheese, especially at higher temperatures.
| Characteristics | Values |
|---|---|
| Plastic in grated cheese | No, but plastic wrap used for grated cheese may contain harmful chemicals that can migrate to the cheese |
| Plastic in American cheese | No, but it has been described as "one molecule away from plastic" |
| Plastic in cheese | Casein, a component of cheese, is considered plastic |
| Plastic in pre-shredded cheese | No, but additives like cellulose, potato starch, and natamycin are added to prevent clumping and mold |
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What You'll Learn
- Plastic wrap around cheese may contain harmful chemicals that can migrate into the cheese
- Cellulose, a natural powder made from plants, is added to grated cheese to prevent clumping
- Calcium carbonate and potato starch are also added to grated cheese as anti-caking agents
- Natamycin is an anti-mold agent sprayed on grated cheese to prevent mold growth
- Casein, a natural protein in cheese, is plastic-like in its ability to weld cheese to Tupperware
Plastic wrap around cheese may contain harmful chemicals that can migrate into the cheese
Two plastics commonly used to wrap cheeses are low-density polyethylene (LDPE) and polyvinyl chloride (PVC), both of which contain carcinogens and endocrine disruptors. In studies of LDPE packaging, the chemical benzophenone migrated into soft, semi-hard, and hard cheese at every temperature tested, ranging from 25 to 140 degrees Fahrenheit. Benzophenone is linked to cancer, hormone disruption, and organ system toxicity. PVC is known to leach the carcinogen vinyl chloride into food and also contains the plasticizer DEHA, which is a likely endocrine disruptor and carcinogen. Its migration from PVC wrap into cheeses has been documented in numerous studies.
While plastic wrap can pose a risk to cheese, it is important to note that other forms of packaging can also contain harmful chemicals. For example, shredded cheese is often packaged in bags that may contain plasticizers and other chemicals. Additionally, shredded cheese has a larger surface area than block cheese, increasing the potential for chemical migration. To reduce the risk of chemical migration, consumers can choose cheese packaged in materials other than plastic, such as wax paper or glass containers.
Furthermore, the use of plasticizers and other additives in food packaging is not unique to the cheese industry. Many other types of food, such as baked goods, candies, and processed meats, may also be packaged in materials that contain potentially harmful chemicals. It is important for consumers to be aware of the potential risks associated with different types of food packaging and to make informed choices to minimize their exposure to harmful chemicals. This may include choosing fresh, unpackaged foods or those packaged in safer materials, such as paper or glass.
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Cellulose, a natural powder made from plants, is added to grated cheese to prevent clumping
Grated cheese is a convenient option for those who want to save time and effort in the kitchen. However, it's important to be aware of the additional ingredients that are often included in pre-grated cheese products. One of these ingredients is cellulose, a natural powder derived from plants.
Cellulose is added to grated cheese to prevent clumping and maintain freshness. It has desiccating and anti-clumping properties, ensuring that the cheese shreds remain separate and free-flowing. This is particularly important for grated cheese because of its increased surface area compared to block cheese, which makes it more susceptible to mould. By adding cellulose, manufacturers can extend the shelf life of their product, making it more convenient for consumers.
The inclusion of cellulose in grated cheese has been a controversial topic. While it is a natural and safe ingredient, some consumers feel misled by labels that claim the product is "100% grated cheese" without explicitly mentioning the presence of cellulose. In fact, lawsuits have been filed against several cheese companies, including Kraft Heinz and Walmart, over this very issue.
The controversy surrounding the use of cellulose in grated cheese centres around labelling practices. According to the Code of Federal Regulations (CFR), the inclusion of optional ingredients like cellulose is permitted in grated cheese. However, consumers argue that the labelling should be more transparent and clearly indicate the presence of additional ingredients. As a result, there have been legal rulings requiring more accurate labelling practices for grated cheese products.
In conclusion, cellulose, a natural powder made from plants, plays a crucial role in preventing clumping and extending the shelf life of grated cheese. While its inclusion has sparked debates about accurate labelling, it is important to recognise that cellulose is a safe and commonly used additive in the food industry. Consumers who wish to avoid it can opt for wedges of cheese or grate their own cheese at home.
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Calcium carbonate and potato starch are also added to grated cheese as anti-caking agents
While grated cheese may not literally contain plastic, it does contain a handful of functional ingredients like cellulose and anti-molding compounds added in small amounts. One such additive is calcium carbonate, a natural ingredient that acts as an anti-caking agent. Calcium carbonate is sprinkled in small amounts on shredded cheese varieties to prevent the cheese shreds from sticking together and clumping. It is not harmful and passes through the body like any other food.
Another anti-caking agent added to grated cheese is potato starch. Potato starch is translucent, so it can be combined with cellulose to increase the amount of anti-caking agent without compromising the colour and look of the cheese. Potato starch is a natural ingredient that is not harmful to the human body.
These additives are necessary to prevent grated cheese from turning into a cohesive mass. Without them, the cheese would not be able to sit unrefrigerated for months. The use of these additives is permitted by the Code of Federal Regulations (CFR), which defines what grated cheese can include. According to the CFR, a grated cheese can include optional ingredients like anti-caking agents, as long as the product is not labelled as "100% cheese".
While some consumers may find the inclusion of these additives misleading, manufacturers argue that the presence of these ingredients is disclosed in the ingredient lists. In 2018, a lawsuit against cheese companies over the use of cellulose in "100% grated cheese" was dismissed, with the judge citing the disclosure of cellulose in the ingredient statement. However, the verdict was later overturned in late 2020, and the full repercussions for the cheese companies involved are still pending.
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Natamycin is an anti-mold agent sprayed on grated cheese to prevent mold growth
Plastic packaging is commonly used to wrap cheese, and chemicals can migrate from plastic to cheese. This process is called "chemical migration" and occurs constantly, even at room temperature. Hazardous plasticizers are lipophilic, meaning they are attracted to and easily absorbed by fatty substances like cheese.
While the plastic itself is not an ingredient in grated cheese, the grated cheese sold in plastic packaging may contain chemicals from the packaging. However, this issue is not limited to grated cheese and applies to any food product packaged in plastic.
Natamycin is a natural preservative and anti-mold agent used in food applications, particularly in cheese and dairy products. It is produced by the fermentation of Streptomyces Natalensis, a type of soil bacteria discovered in South Africa's Natal province. Natamycin effectively inhibits the growth of mold, yeast, and various mycotoxins, thereby extending the shelf life of cheese.
Natamycin is typically sprayed onto grated cheese shreds or applied through dipping or coating to prevent mold growth. It is commonly used in shredded cheese due to the increased surface area for mold to colonize compared to block cheese. The application rate is approximately 6 grams per ton of cheese to achieve a concentration of 3-10 parts per million of Natamycin on the shreds.
While some companies have embraced Natamycin as a natural alternative to chemical preservatives, it has faced scrutiny from organizations like Whole Foods, which has included it on its "Unacceptable Ingredients for Food" list. However, multiple studies have shown Natamycin to be safe for human consumption.
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Casein, a natural protein in cheese, is plastic-like in its ability to weld cheese to Tupperware
While cheese is not plastic, it does contain a significant amount of casein, a milk protein that exhibits plastic-like properties. Casein is a natural protein that composes up to 80% of the protein in cow's milk. It is separated from other milk components through an ultrafiltration process, where casein molecules bind to one another, forming long chains that intertwine to create a mesh-like structure. This structure strengthens the milk's gel matrix and is essential for making cheese and protein supplements.
Casein has been utilised in various applications due to its plastic-like characteristics. It is commonly used in arts and crafts products, such as glue, paints, and photography emulsions, leveraging its adhesive and film-forming abilities. Additionally, casein has been explored as a sustainable alternative for food packaging, taking advantage of its molecular flexibility and emulsifying properties.
One of the most prominent examples of casein's plastic-like behaviour is its ability to "weld" cheese to Tupperware containers. The protein's sticky nature causes cheese to adhere strongly to the container, often resulting in the container's demise. This phenomenon highlights the unique characteristics of casein, which can be both advantageous and inconvenient.
While casein itself is not harmful, the plastic wrap used for cheese packaging can be. Chemicals from plastic packaging can migrate into cheese, especially at higher temperatures. Lipophilic chemical plasticizers are readily absorbed by high-fat foods like cheese, potentially posing health risks. Studies have identified carcinogens and endocrine disruptors in some plastic packaging, emphasising the importance of exploring safer alternatives, such as biodegradable casein-based packaging.
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Frequently asked questions
Grated cheese often contains cellulose, a natural powder made from cellulose, a naturally occurring component of most plants. While it is not plastic, it is a food-safe additive that is used to prevent the cheese shreds from sticking together.
Without additives like cellulose, grated cheese would quickly turn into a cohesive mass. It is used as a flow agent and helps to keep the cheese crumbles from sticking together.
Cellulose is not harmful and is used in small amounts. It passes through the body as any food does and is also a source of dietary fiber.
