Introduction

Philadelphia cream cheese is a popular spreadable cream cheese that is both soft and creamy, and a staple in households all across the world. Cream cheese can be used for bagels, dips, eggs and even in the creation of many pastries.

When comparing Philadelphia Cream Cheese Original to its counterpart, Philadelphia light Cream Cheese, there are few but significant differences that will be expanded upon. One key characteristic of each version for consumers, is the rich and creamy flavor profile of the original recipe, whereas, the light cream cheese is less rich and lacks luster in texture. Despite the less appealing taste of low-fat cream cheese, the light cream cheese is still considered a staple and is suitable for individuals that are looking for low caloric options.

This page aims to analyze the key differences and similarities between Philadelphia Cream Cheese Original and Philadelphia light Cream Cheese, focusing on the nutritional composition of both versions.

Pictures: Philadelphia Cream Cheese Original Vs. Philadelphia Light Cream Cheese

Image 1: Philadelphia's Original Cream Cheese

Image 2: Philadelphia's Light Cream Cheese

Ingredients: Philadelphia Cream Cheese Original & Light


Ingredients	Philadelphia's Cream Cheese Original	Philadelphia's Cream Cheese Light	Purpose for Processing or Final Product
Bacterial culture	Yes	Yes	Used for fermentation processes^[10]
Modified milk ingredients	Yes	Yes	Contains milk solids, whey, casein, and other milk-derived ingredients ^[2]
Lactic acid	Yes	Yes	Aims to lower pH of cream cheese content for preservation purposes and extend shelf life ^[3]
Carob bean gum	Yes	Yes	Used as thickening agent and stabilizer for cream cheese's oil-in-water emulsion ^[4]
Potassium sorbate	Yes	Yes	Used as additive to inhibit growth of mold and yeast ^[6]
Sorbic Acid	Yes	No	Used for its antimicrobial properties ^[6]

Comparison & Contrast of Ingredients and Nutritional Content

	Philadelphia's Original (per 15g serving)	Philadelphia's Light (per 15g serving)	Description & Contrast
Calories	38 Calories	35 Calories	Light alternative contains less calories per 15 grams due to reduced fat content
Milk Ingredients	Milk, cream, modified milk ingredients	Modified milk ingredients	“Modified milk ingredients” refers to a blend of dairy by-products. Philadelphia light contains this blend exclusively, as milk products have been selected for lower fat content.
Additives for Flavor	Salt	Salt	See "Sodium" Contrast
Additives for Fermentation	Bacterial culture, Lactic acid	Bacterial culture, Lactic acid	Creates cheesy texture and flavor through enzyme production and curd formation.
Stabilizing Additives & Preservatives	Carob bean gum, Potassium sorbate	Carob bean gum, Potassium sorbate	Used to stabilize to prevent liquid separation, thicken, and prevent yeast and mold growth.
Fat Content	Total Fat: 3.4g Saturated Fat: 2.2g Trans Fat: 0g	Total Fat: 3g Saturated Fat: 2g Trans Fat: 0.1g	Philadelphia Light contains approximately 0.4g less fat per 15g serving.
Protein Content	1g	1g	Protein quantity is comparable between both versions
Sodium Content	60.4mg	70.0mg	Philadelphia Light contains a greater amount of sodium. This is likely because Philadelphia Light may require more preservatives due to its reduced fat content. It may also require more salt to make it more appealing.
Carbohydrates	1g	1g	Carbohydrate quantity is comparable between both versions
Sugars	0.5g	1g	Similar to sodium, more sweetness may be required to compensate for Philadelphia Light’s reduced fat. Moreover, the modified milk blend contains more dairy products that have been converted to sugars.

Fat substitutes, Sugar substitutes, and/or additives used

Bacterial Culture (Additive)

This selectively chosen group of bacteria are used to convert lactose in milk into lactic acid, which aids in flavor development through the production of many enzymes and metabolites. [10]

Modified milk ingredients (Additive)

An ingredient that includes liquid, concentrated, dry, frozen or reconstituted form: Calcium reduced skim milk
Calcium reduced skim milk is made from the ion-exchange process
When a component of milk has been altered from the original form of milk such as, casein, caseinates, cultured milk products, milk serum proteins, ultrafiltered milk, whey, whey butter, whey cream. [2]

Lactic acid (Additive)

Lactic acid is added to pasteurized milk and cream to generate curds.
When added, pH is lowered to produce curds, which are then heated to and stabilized to become cream cheese. [3]

Carob bean gum (Additive)

This is an organic ingredient which is a stabilizer, it helps to prevent the liquid form of whey from separating from the curds in cream cheese.
Found in carob trees, and is approved for use in the “Organic Foods by the National Organic Program”
Without it, cream cheese would separate itself into curds and liquids.
It is also a thickener and a gelling agent. [5]

Potassium sorbate (Additive)

Potassium sorbate is a food preservative that is used to prevent mold, yeast and microbes.
It is synthetically produced from sorbic acid and potassium hydroxide. [6]

Sorbic acid (Additive)

Sorbic acid is the natural occurring preservative that is used to make Potassium Sorbate.
It is used by itself as well, preventing yeast and mold formation in cheeses, wine, fruit juices and some baked goods. [8] [9]

Labels


	Original	Light
Bilingual Labeling	Is only in English, does not meet the regulations	Is in French and English, meets the regulations
Common Name of Food	Cream Cheese	Low-Fat Cream Cheese
Country of Origin	USA	USA
Date Marking and Storage Instruction	Best before date marked on the lid; Storage: Keep Refrigerated	Best before date marked on the lid; Storage: Keep Refrigerated
Identify and Principal Place of Business	Kraft Foods Group - Toronto, Ontario	Kraft Foods Group - Toronto, Ontario
List of Ingredients	Milk, Cream, Modified Milk Ingredients, Salt, Bacterial Culture, Lactic Acid, Carob Bean Gum, Potassium Sorbate	Modified Milk Ingredients, Salt, Bacterial Culture, Lactic Acid, Carob Bean gum, Potassium Sorbate, Sorbic Acid
Nutritional Facts	Calories: 39 / Fat: 3.39g / Cholesterol: 9.78mg / Sodium: 60.45mg / Carbohydrates: 0.97g (Sugars 0.48g) / Protein: 0.97g / Vitamin C: 0% / Vitamin D: 0% / Iron: 0% / Calcium: 1%	Calories: 35 / Fat: 3g / Cholesterol: 10 mg / Sodium: 70mg / Carbohydrates: 1g (Sugars 1g) / Protein: 1g / Vitamin A: 4% / Vitamin C: 0% / Calcium: 2% / Iron: 0%
Irradiated Foods	N/A	N/A
Allergens	Milk	Milk
Sweetener	N/A	N/A
Claims and Statements	No artificial flavours or colours	No artificial flavours or colours

Original = Label 2, Light = Label 2

Indicate whether the information complies with the regulatory requirements as outlined in Lesson 04.

Label 1 Does not comply with Canadian regulatory requirements as it lacks bilingual labeling, does not list Vitamin A, and does not specify the number of servings per container. However, Label 2 fully complies with Canadian regulatory requirements, including bilingual labeling and all required nutrient information.

References

^[1] Philadelphia Cream Cheese Light 340 g. Voilà Online Groceries & Offers. (n.d.).

^{[2] Modified milk ingredients in Nestlé products. Made with nestle. (2024b, January 31).}

^{[3] Williams, C. (2024, February 15). What is cream cheese - and how do you make it at home?. All recipes.}

^[4] What is organic locust bean gum and why does Organic Valley use it?. Help center template. (n.d.-b).

^[5] Petitjean, M., & Isasi, J. R. (2022, November 26). Locust bean gum, a vegetable hydrocolloid with industrial and biopharmaceutical applications. Molecules (Basel, Switzerland).

^[6] Potassium sorbate: Baking Ingredients. Bakerpedia. (2024, February 19).

^[8] Sorbic acid. Sorbic Acid - an overview | ScienceDirect Topics. (n.d.).

^[9] Kuhar, K. (n.d.). Sorbic acid vs potassium Sorbate. Ingredi.

^[10] U.S. National Library of Medicine. (1970, January 1). FAQ: Microbes make the cheese. National Center for Biotechnology Information.