Ethan Clarke
Kraft Singles are individually-sliced cheese products that were introduced in 1950. They are considered processed cheese, which is made by mixing sodium citrate into cheese. Kraft Singles are made from hydrogenated vegetable oil, whey protein concentrate, sodium citrate, calcium phosphate, milkfat, gelatin, salt, sodium phosphate, lactic acid, annatto, and paprika extract, among other ingredients. While Kraft Singles are not plastic, they are also not legally considered cheese, as they do not meet the FDA standard that requires cheese to contain at least 51% real cheese.
| Characteristics | Values |
|---|---|
| Plastic in Kraft Singles | No |
| Real Cheese | 98% |
| Other Ingredients | Whey protein concentrate, sodium citrate, emulsifiers, preservatives, annatto, paprika extract, hydrogenated vegetable oil |
| FDA Classification | Pasteurized processed American cheese food |
| FDA Rules | Kraft cannot refer to their singles as cheese |
| Number of Ingredients | 17 |
| Natural | No |
| Artificial preservatives | No |
| Proprietary unknown ingredient | Yes |
| Longevity | Does not expire |
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What You'll Learn
Kraft Singles are not plastic, but processed cheese
Kraft Singles are not plastic, but they are processed cheese. While 98% of Kraft Singles is "real" cheese, the remaining 2% includes emulsifiers and preservatives that help the product melt nicely and give it a long shelf life. Kraft Singles are also made from hydrogenated vegetable oil, whey protein concentrate, sodium citrate, and other ingredients that make it not legally cheese. In fact, the FDA refers to it as "pasteurized processed American cheese food", and by FDA standards, a food can only be identified as cheese if it contains "at least 51% real cheese".
The term "processed cheese" refers to cheese that has been produced by a specific process involving the addition of sodium citrate. This process was invented in Switzerland in 1911 and commercialized in 1918 by J. L. Kraft. Kraft Singles were introduced in 1950 and became popular after World War II when industrial food production was valued. Today, Kraft Singles are known for their consistent thickness, lack of curling, and long shelf life. However, they are considered processed food and have a long list of ingredients, including cheddar cheese, whey, water, protein concentrate, milk, sodium citrate, calcium phosphate, milkfat, gelatin, salt, sodium phosphate, lactic acid, annatto, paprika extract, enzymes, Vitamin A palmitate, cheese culture, and Vitamin D3.
The perception that American cheese is plastic may stem from the fact that it is only one molecule away from plastic. However, this does not mean that it is made of plastic or that plastic is ground up and added to the cheese. Instead, the term "plastic" in this context may refer to any material that has been processed or altered from its original state.
While Kraft Singles are not plastic, they are a highly processed cheese product with numerous ingredients. The term "plastic" in relation to American cheese may be used in a broader sense to describe the level of processing involved in its production.
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Kraft Singles contain emulsifiers and preservatives
Kraft Singles are a brand of processed cheese product manufactured and sold by Kraft Foods. They were introduced in 1950 and are made from hydrogenated vegetable oil. Kraft Singles are not considered to be cheese, and in fact, the FDA does not allow them to be labelled as such. This is because, by FDA standards, a food can only be identified as cheese if it contains ""at least 51 percent real cheese".
The product's ingredient list consists of cheddar cheese, whey, water, protein concentrate, milk, sodium citrate, calcium phosphate, milkfat, gelatin, salt, sodium phosphate, lactic acid (as a preservative), annatto and paprika extract (for colour), enzymes, Vitamin A palmitate, cheese culture, and Vitamin D3.
While Kraft Singles are not made of plastic, they are only one molecule away from it. This is because processed cheese is made by mixing sodium citrate into cheese.
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Kraft Singles are not legally allowed to be called cheese
The other ingredients in Kraft Singles include whey protein concentrate, sodium citrate, calcium phosphate, milkfat, gelatin, salt, sodium phosphate, lactic acid (as a preservative), annatto and paprika extract (for color), enzymes, Vitamin A palmitate, cheese culture, and Vitamin D3. These ingredients are added to enhance the product's texture, meltability, and shelf life. While these additives may have functional benefits, they also contribute to the product's highly processed nature, deviating from the traditional definition of cheese.
The distinction between Kraft Singles and cheese is further emphasized by the product's unusual consistency and behavior compared to traditional cheese. The slices are known for their uniform thickness, resistance to curling or hardening, and peculiar color. These characteristics suggest a high level of processing and the presence of additives that are not typically found in natural cheese.
The history of Kraft Singles also provides insight into why they are not legally considered cheese. Introduced in 1950, Kraft Singles were one of the first processed cheese products to gain widespread popularity in the United States. At the time, industrial food production was valued, and standardized products were associated with high quality. However, with evolving dietary preferences and a growing awareness of processed foods, today's consumers are more likely to seek out natural, minimally processed alternatives.
While Kraft Singles may not be classified as cheese, it's important to note that they do not contain plastic, contrary to some rumors. The term "plastic" in this context may refer to the highly processed nature of the product, which involves mixing sodium citrate into cheese to alter its melting properties. While Kraft Singles may not be traditional cheese, they are a unique product that has found a place in the market due to their convenience, meltability, and longevity.
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Kraft Singles are made from hydrogenated vegetable oil
Kraft Singles are not made of plastic, despite the popular misconception. However, they are made from hydrogenated vegetable oil, which is used in place of cheese. Kraft Singles are a processed cheese product, and the FDA does not allow them to be legally labelled as cheese. This is because, according to FDA standards, a product can only be identified as cheese if it contains at least 51% real cheese. Kraft Singles contain just 49% cheese, with the remaining ingredients being whey protein concentrate, sodium citrate, preservatives, and emulsifiers. These additional ingredients give Kraft Singles their long shelf life and distinctive melting properties.
The use of hydrogenated vegetable oil in place of cheese is what differentiates Kraft Singles from natural cheese. While natural cheese is simply made from milk, Kraft Singles are a processed food product, with a long list of ingredients. The inclusion of vegetable oil and other additives is why Kraft Singles are unable to be marketed as cheese.
The process of making processed cheese was invented in Switzerland in 1911 and commercialized in 1918 by J.L. Kraft. This process involves mixing sodium citrate into cheese, allowing it to melt without splitting. While this process creates a product that looks and tastes similar to cheese, it is not technically cheese, as it contains less than 50% of the required ingredients.
Kraft Singles were introduced in 1950 and quickly became popular due to their standardized size, thickness, and long shelf life. They were the first individually-sliced cheese product available to the American public, and Kraft now produces over 7 billion slices annually. However, despite their popularity, Kraft Singles have faced criticism for their long list of ingredients and lack of natural preservatives.
While Kraft Singles are not made of plastic, the term "plastic" can be used more broadly to describe any material. In this sense, the emulsifiers and preservatives in Kraft Singles could be considered plastic-like, as they bind the cheese components together and prevent them from sticking to each other. However, it is important to note that these emulsifiers are also used in natural cheese products and are not harmful.
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Kraft Singles were invented to never expire
Kraft Singles, introduced in 1950, are not made of plastic. However, they are also not made entirely of cheese. According to FDA rules, a product can be labelled as cheese if it contains "at least 51% real cheese". Kraft Singles fall short of this, with only 49% of the product being "real cheese". The other 51% is made up of ingredients like whey protein concentrate, sodium citrate, calcium phosphate, milkfat, gelatin, salt, sodium phosphate, lactic acid (as a preservative), annatto and paprika extract (for colour), enzymes, Vitamin A palmitate, cheese culture, and Vitamin D3.
The Singles are a processed cheese product, with the processing involving mixing sodium citrate into cheese. This mixture of cheese and other ingredients is what gives the Singles their long shelf life. While the Singles are not plastic, they are only one molecule away from being so, and their highly processed nature has led some consumers to compare them to rubber and witchcraft.
The Singles are also not natural, despite Kraft's attempts to make them seem so. In 2014, Kraft launched a campaign claiming to remove artificial preservatives from their slices. However, they simply replaced these preservatives with natural alternatives and kept a "proprietary unknown ingredient" that may not be natural.
In conclusion, Kraft Singles were invented to never expire, and they achieve this by being a highly processed cheese product with a long list of ingredients that are not found in natural cheese.
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Frequently asked questions
No, there is no plastic in Kraft Singles. However, it is a processed cheese product with 17 ingredients, including emulsifiers and preservatives, and cannot be legally called cheese.
Kraft Singles are made from hydrogenated vegetable oil and have a long list of ingredients, which is why they are not legally considered cheese. They are also produced by a process that involves mixing sodium citrate into cheese. This process was invented in Switzerland in 1911 and commercialized in 1918 by J. L. Kraft.
The ingredients in Kraft Singles include cheddar cheese, whey, water, protein concentrate, milk, sodium citrate, calcium phosphate, milkfat, gelatin, salt, sodium phosphate, lactic acid (as a preservative), annatto and paprika extract (for color), enzymes, Vitamin A palmitate, cheese culture, and Vitamin D3.
Kraft Singles were invented to never expire. The emulsifiers and preservatives in the product help it melt nicely and give it a long shelf life.
