Key findings
- 1American cheese cannot legally be called "cheese"; FDA mandates the label "pasteurized process cheese" or "cheese product" depending on real cheese content
- 2Kraft Singles list ingredients including sodium phosphate, calcium phosphate, milk protein concentrate, and sorbic acid
- 3The perfect melt of American cheese is engineered: emulsifying salts deconstruct and rebuild the protein network to prevent separation at high heat
Why is American Cheese Level 3 on average?
Process cheese dates to the early twentieth century, when cheddar was first melted with emulsifying salts to create a shelf-stable, uniformly meltable product. The emulsifying salts (sodium citrate, sodium phosphate, and sometimes calcium phosphate) disrupt the calcium-protein bonds in real cheese, allowing it to reform into a smooth, homogeneous mass. This is why American cheese melts so perfectly; the emulsifiers have already deconstructed and reconstructed the protein matrix. Most singles also contain milk protein concentrate, whey protein, annatto color, and sorbic acid preservative. Kraft Singles list far more ingredients than a block of cheddar. In our analysis, American cheese products average 14.5 ingredients and a Processing Score of 5.7, which is Level 3.
How 744 american cheese products break down
Share of products at each processing level, in our analysis.
American Cheese brand comparison
From least to most processed in our database.
How to read a american cheese label
- 1
The legal name tells you the processing level: "pasteurized process cheese product" is less cheese than "pasteurized process cheese"
- 2
Sodium citrate and sodium phosphate are the emulsifying salts that define processed cheese
- 3
Individually wrapped singles are typically more processed than deli-sliced American
- 4
If ingredients include milk protein concentrate or whey protein concentrate, the product is built from dairy fractions
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Frequently asked questions
Why can't American cheese be called cheese?
FDA regulations require specific minimum percentages of real cheese and milkfat. Products that fall below these thresholds must be labeled "pasteurized process cheese food" or "cheese product." Many American cheese products do not contain enough real cheese to qualify as simply "cheese."
Is deli American cheese less processed than singles?
Slightly. Deli-sliced American cheese is typically "pasteurized process cheese" with higher real cheese content than individually wrapped singles, which are often "cheese product." Deli versions usually have shorter ingredient lists.
What makes American cheese melt so well?
Emulsifying salts (sodium citrate, sodium phosphate) break apart the calcium-protein bonds in cheese and allow them to reform into a smooth, uniform matrix. This prevents the separation of fat and protein that occurs when you melt natural cheese.
Guide · Dairy & Alternatives
The Complete Dairy & Alternatives Guide
Processing analysis, least-processed picks, and what to watch for.
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