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One of the most remarkable properties of American cheese is its exceptional ability to melt into a creamy, fluid state and stay that way without breaking apart or separating. This stability is largely due to the presence of an emulsifying salt, commonly sodium citrate.
An emulsifier acts as a molecular bridge, holding together ingredients like fat and water that would otherwise separate. In American cheese, this emulsification ensures that when melted, the cheese remains smooth and creamy—an irreplaceable trait in various culinary applications. Essentially, American cheese is a blend of cheddar, Swiss, Colby Jack, sodium citrate, and a liquid element, combined into the familiar slices or blocks.