true gel structure. About 0.05–0.5% weight by volume of sodium alginate at a 5.4–5.7 range must be added to the cheese mixture to exhibit these properties during extrusion. Can design The can is not actually an aerosol spray, since it does not combine the cheese with a propellant to create a fine mist upon being sprayed. Rather, the can contains a piston and a barrier plastic cap which squeezes the cheese through the nozzle in a solid column when the nozzle is pressed and the propellant expands in volume. The propellant does not mix with the cheese. Normal aerosol cans are charged with all of their contents through the single opening at the top, but spray cheese cans are separately charged with the product through the top and propellant through the bottom. This explains why the can has a small rubber plug on its base. The can design also ensures that the cheese can be dispensed with the can upright or inverted. See also Cheese sauce Cheez Whiz Velveeta American cheese Government cheese Cheese References External links Mondelez International brands American cheeses Processed cheese American inventions Products introduced in 1965