How does kraft mac and cheese or velveeta get that tangy flavor?
I'm on a mission to recreate boxed mac and cheese or velveeta shells and cheese.
I've used sodium citrate to make a creamy cheese emulsion from normal cheese. However, I feel that my sauce still lacks a certain tart/piquant/tangy/sour taste.
I've tried adding lactic acid, and while this helps, it only adds more sour, but no "salty tang".
I've read the ingredients list, but off hand can't identify the one thing that makes these "artificial" cheese sauces taste as good as they do!
FWIW, obviously it is easier/cheaper to just buy these sauces off the shelf, but I'm drawn to the challenge and learning that come with replicating at home!
I also understand that these sauces are industrially engineered products with many ingredients and that exact replication would take all ingredients in the original, but I have a hunch that there is a single ingredient that could take my sauce quite a bit closer in flavor.
Best Answer
When you say "salty tang", I immediately think "sodium citrate".* Increasing the percentage of that, and probably of the lactic acid as well, might get you close enough.
*Okay, that's the second thing I think of.
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Quick Answer about "How does kraft mac and cheese or velveeta get that tangy flavor?"
Different cheeses use different cultures to give different flavours. The enzymes noted also react with the milk to give it a tang when making cheese.Why does Kraft mac and cheese taste different?
Kraft said the change came after hearing from parents who wanted improved nutrition and simpler ingredients. The change was first announced in April 2015. The company said it worked diligently since then to ensure that the recipe change didn't impact the mac & cheese's flavor.What flavor is Kraft mac and cheese?
It is similar to the "Deluxe" form, though it provides a large size, and includes seasoned breadcrumbs to apply to the macaroni and cheese. It comes in three flavours: cheddar cheese, four-cheese, and Old World Italian.Which is better for you Velveeta or Kraft?
(One serving of Kraft contains 350 calories, 720 milligrams of sodium and nine grams of protein, whereas one serving of Velveeta contains 360 calories, 880 milligrams of sodium and 13 grams of protein.)Why did Kraft change their mac and cheese?
After starting a petition in 2013 to get Kraft to remove the dyes from its food, Hari's Change.org page received more than 348,000 signatures. In 2015, Kraft removed all artificial flavors, preservatives, and synthetic colors from its boxed mac and cheese, using paprika, annatto, and turmeric instead.EPIC MAC AND CHEESE SHOWDOWN! (Cheesy)
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Answer 2
Looking through the ingredients for mac and cheese you linked to suggests that the ingredients don't tell the whole story.
The cheese sauce mix contains a lot of things, but just like 'real cheese', the same ingredients can be used to make a number of cheese that taste different- the one that stands out is cheese culture. Different cheeses use different cultures to give different flavours.
The enzymes noted also react with the milk to give it a tang when making cheese.
So rather than trying to emulate a cheese, I would use some real cheese.
For a salty touch that could also be described as tangy, I would try a hard cheese like parmesan or pecorino.
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