Dolkian wrote:
> What is sVelveeta?
>
> byakee wrote:
>
>> Hark! I heard (Josh Meyer) say:
>>
>>
>>> I'd like to make a big crock pot full of nacho cheese dip. A few of my
>>> guests don't eat partially hydrogenated oils, so I guess I can't use
>>> Velveeta. I'm worried about the dip separating if I use "real" cheese.
>>> Any suggestions?
>>
>>
>>
>> Does real American Cheese (not the singles) have trans-fat? That's what my
>> grandmother used in her cheese dip...
>>
>>
>
Neither Velveeta nor real American Cheese have transfats.
Velveeta Ingredients (from the Kraft web site)
> Ingredients: "MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM
> PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL
> (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE."
Typical American Cheese ingredients (Land O' Lakes Pasturized Process)
> Ingredients: American Cheese (Cultured Milk, Salt, Enzymes), Cream, Sodium
> Phosphate, Natural Flavor, Salt, Lactic Acid
American Cheese makes fine nacho dip -- it melts smoothly.
Peggy in stormy NE PA