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> While cellulose is an anticaking agent, I don't think I've ever seen it used for cheese. Typically you see cheese using a modified corn starch. I've seen pot
by kube-system 2y ago
> While cellulose is an anticaking agent, I don't think I've ever seen it used for cheese. Typically you see cheese using a modified corn starch.
I've seen potato, corn, and cellulose. I suspect the ideal choice depends on the type of cheese.
Here's shredded parmesan with cellulose for example:
https://i5.walmartimages.com/asr/42642acb-1802-40dd-bfa6-795d18f8e7cd.e54bf51758ce438a1db0c1ef7909e845.jpeg?odnHeight=2000&odnWidth=2000&odnBg=FFFFFF https://i5.walmartimages.com/asr/42642acb-1802-40dd-bfa6-795...
- Suppafly 2y agoparmesan is pretty much the only one i ever see with cellulose
- kelnos 2y ago> > While cellulose is an anticaking agent, I don't think I've ever seen it used for cheese. > parmesan is pretty much the only one i ever see with cellulose Can you stop, please? You keep contradicting yourself, and I don't really see the purpose in repeating, over and over, the assertion that because you can't perceive a difference in something, no one else can either. That's pretty arrogant, and ignores, well, basically everything about how humans work. These subtheads here are just noise, and are distracting me from the rest of the interesting conversation.
- ThrowMeAway1618 2y ago[flagged]