What are common commercial food additives that keep the cheese 'melty', but not runny?
I have tried making fried cheddar sticks but the cheese just oozes out, like thick water...
Freezing first? Freeze the breading too?
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Sodium Citrate is the most common emulsifier for cheese, it keeps it soft and flexible when cold, and like a smooth sauce when hot. Being an emulsifier it stops it separating too
You can make Sodium Citrate at home, heat a tbs of lemon juice, add 1/2+ tsp of baking soda and stir. Add this to a cup of melted cheese (all very rough measurements). Experiment to get the best results for your cheese of choice!