What Goes on Shredded Cheese to Keep It From Sticking Together?
Shredded cheese often comes with a secret ingredient to keep it from clumping together. There are various anti-caking agents used in this process, which include cellulose, potato starch, corn starch, and even silicon dioxide. Let's explore these agents and why they are used.
Common Anti-Caking Agents Used in Shredded Cheese
Cellulose: This is a plant-derived substance commonly obtained from wood pulp. It helps keep the cheese shreds separate and prevents clumping. Cellulose is a popular choice due to its effectiveness and natural origins.
Potato Starch: Potato starch is another common anti-caking agent. It absorbs moisture and reduces the tendency of shreds to stick together, ensuring the cheese remains free-flowing. This agent is widely used because it is inexpensive and readily available. The popular UK brand Cathedral City, for example, uses potato starch on their grated cheese.
Corn Starch: Similar to potato starch, corn starch helps maintain the texture of the shredded cheese. It acts as a stabilizer, preventing the cheese from becoming lumpy when it comes into contact with air and heat. This agent is less common than cellulose and potato starch but is still used in some shredded cheese products.
Uses and Benefits of Anti-Caking Agents in Shredded Cheese
These anti-caking agents are typically added in small amounts, ensuring they do not alter the taste or nutritional value of the cheese significantly. They serve multiple purposes, including:
Preventing Clumping: Anti-caking agents prevent cheese shreds from sticking together, making it easier to sprinkle and distribute the cheese evenly.
Improving Shelf Life: By reducing moisture, these agents help preserve the cheese, making it last longer on the shelf.
Enhancing Sprinkling and Melting: Properly coated cheese shreds can be sprinkled more easily during cooking and melt smoothly without clumping.
Other Anti-Caking Agents in Shredded Cheese
While cellulose, potato starch, and corn starch are common, there are other agents used, such as silicon dioxide (essentially powdered sand). This agent is used to reduce the tendency of cheese shreds to stick together but has the drawback of reducing the tongue’s ability to sense the cheese’s flavor. Notably, producers of pre-shredded cheese know that many customers do not place high importance on this aspect.
Conclusion
The use of anti-caking agents in shredded cheese is a small but crucial part of cheese processing. These agents enhance the cheese’s convenience and usability while maintaining its quality and longevity. Whether it’s cellulose, potato starch, corn starch, or silicon dioxide, choosing the right agent is essential for a smooth and clump-free shredded cheese experience.
References
Asda. (2023). Grated Mature Cheddar. Retrieved from