PLASTIC EMULSION CHEESE - PROCESSED CHEESE
PLASTIC EMULSION CHEESE, OFTEN REFERRED TO AS PROCESSED CHEESE OR 'CHEESE FOOD', IS A TYPE OF CHEESE PRODUCT KNOWN FOR ITS SMOOTH TEXTURE AND EXCELLENT MELTING PROPERTIES. IT IS MADE BY BLENDING NATURAL CHEESE WITH EMULSIFIERS, OTHER INGREDIENTS AND SOMETIMES DAIRY ADDITIVES.
CHARACTERISTICS
TEXTURE AND CONSISTENCY: IT HAS A CREAMY, SMOOTH TEXTURE THAT ALLOWS IT TO SPREAD OR BE SLICED EASILY OR MELT UNIFORMLY WHEN HEATED. THE TERM 'PLASTIC' REFERS TO THE CHEESE'S ABILITY TO BE MOULDED AND SHAPED.
EMULSIFICATION: THE PROCESS INVOLVES EMULSIFYING FATS AND PROTEINS TO CREATE A HOMOGENOUS MIXTURE, WHICH GIVES THE CHEESE ITS CHARACTERISTIC STRETCHINESS AND WORKABILITY.
MELTABILITY: DESIGNED FOR MELTING, MAKING IT IDEAL FOR USE IN DISHES LIKE NACHOS, SANDWICHES AND CHEESE SAUCES.
STABILITY: IT HAS A LONGER SHELF-LIFE THAN MANY NATURAL CHEESES, THANKS TO ADDED PRESERVATIVES AND EMULSIFIERS AND THE WAY IT IS PROCESSED.
INGREDIENTS
NATURAL CHEESE: MADE FROM A BLEND OF NATURAL CHEESES (LIKE CHEDDAR, MOZZARELLA OR AMERICAN CHEESE).
EMULSIFIERS: INGREDIENTS LIKE SODIUM PHOSPHATE, SODIUM CITRATE OR CITRIC ACID HELP BLEND FAT AND WATER, ENSURING A CONSISTENT TEXTURE AND MELTABILITY.
ADDITIVES: MAY INCLUDE STABILISERS, PRESERVATIVES, FLAVOURING AGENTS AND COLOUR (LIKE ANNATTO) TO ENHANCE TASTE AND TEXTURE.
PRODUCTION PROCESS
BLENDING: NATURAL CHEESES ARE BLENDED WITH EMULSIFIERS AND OTHER INGREDIENTS.
HEATING: THE MIXTURE IS HEATED UNDER CONTROLLED TEMPERATURES TO CREATE A UNIFORM PRODUCT.
COOLING AND PACKAGING: ONCE EMULSIFIED, IT IS POURED INTO MOULDSKAGES, COOLED TO SOLIDIFY AND PACKAGED FOR SALE.
USES
CULINARY APPLICATIONS: COMMONLY USED IN FAST FOOD, PIZZA, CASSEROLES AND AS A TOPPING DUE TO ITS MELTING QUALITY.
CONVENIENCE FOODS: OFTEN FOUND IN PRE-PACKAGED SNACKS AND CHEESE SPREADS.
NUTRITIONAL CONSIDERATIONS
FAT AND SODIUM: GENERALLY HIGHER IN FAT AND SODIUM COMPARED TO NATURAL CHEESES.
NUTRITIONAL VALUE: MAY CONTAIN FEWER NUTRIENTS THAN NATURAL CHEESE, AS SOME VITAMINS CAN BE LOST DURING PROCESSING.
OVERALL, PLASTIC EMULSION CHEESE IS VALUED FOR ITS VERSATILITY AND EASE OF USE, PARTICULARLY IN THE FOOD INDUSTRY. WHILE IT'S CONVENIENT, MODERATION IS ADVICED DUE TO ITS NUTRITIONAL PROFILE.
FOR ANY ASSISTANCE, ADVICE AND INGREDIENTS TO PRODUCE YOUR PROCESSED CHEESE, FEEL FREE TO CONTACT DYNAMIKO.
ADVICE/ASSISTANCE: TECHNICALINFO@DYNAMIKO.CO.ZA
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