Why American cheese is a scientific marvel of emulsification, not just a simple slice

Food & Drink · Published 3 October 2026 Swipe more like this →

In short: Often dismissed as a mere convenience food, American cheese is actually a triumph of food engineering. By mastering the chemistry of emulsification, inventors created a product that melts without separating into oil and solids. It remains a culinary staple, prized for its consistent texture and reliable performance under heat.

The story of American cheese begins with the 1916 patent granted to James L. Kraft. While British colonists had been producing cheddar in North America since their arrival, Kraft revolutionized the industry by developing a method to process cheese into a stable, homogeneous form. This innovation allowed for a product that could be pasteurized and stored without the fats breaking away from the proteins, a common failure in traditional, aged cheeses when heated.

At the heart of this process is sodium citrate, an essential emulsifying agent. During production, a base of traditional cheeses like cheddar or Colby—which must comprise at least 51% of the total weight—is ground and combined with this salt. The mixture is then heated to a minimum of 150 degrees Fahrenheit for at least half a minute. This specific thermal treatment, combined with the emulsifier, ensures the final product maintains a smooth, creamy consistency and a low melting point, making it ideal for dishes like grilled cheese, macaroni, and cheeseburgers.

Federal regulations strictly govern what can be labeled as American cheese. Under the U.S. Code of Federal Regulations, a product must be made from specific varieties like Colby or granular cheese. If the product contains multiple cheeses, it must be labeled as 'pasteurized process American cheese.' If additional dairy ingredients like whey or skim milk are added, it is classified as 'pasteurized process American cheese food.' Products containing other additives, such as milk protein concentrate, fall outside these specific standards and are often marketed under unregulated terms.

Today, American cheese is ubiquitous in North American cuisine, from fast-food chains to regional specialties. Its influence is so profound that in the Philadelphia and South Jersey markets, white American cheese has largely supplanted provolone in the traditional cheesesteak. By 2018, these regions accounted for half of all white American cheese sales for Kraft Foods, cementing its status as a cultural and culinary icon.

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