Carbs in Cream Cheese?

(LeeAnn Brooks) #1

Has anyone noticed that the carb count for tubbed Philadelphia Cream Cheese is higher than for their brick cream cheese? I know the measuments are a bit different (tub = 2 tablespoons and 2 grams of carbs and brick = 1 oz and has less than 1 gram carb), but even putting it in a conversion calc, the tub cheese comes out with 1.2 grams of carbs for one once.

Anyone know why it coming in the little tub would have more carbs that in the foil wrapped bricks?

#2

I thought this was an interesting question so I looked at their website. They actually don’t classify any tubbed products as straight cream cheese, they call even the most basic one a “cream cheese spread.” The ingredients are different also.

Cream cheese in a brick- INGREDIENTS: PASTEURIZED MILK AND CREAM, SALT, CAROB BEAN GUM, CHEESE CULTURE

Cream cheese spread in a tub: Ingredients: PASTEURIZED MILK AND CREAM, WHEY PROTEIN CONCENTRATE, WHEY, SALT, CAROB BEAN GUM, XANTHAN GUM, GUAR GUM, NATAMYCIN (A NATURAL MOLD INHIBITOR), VITAMIN A PALMITATE, CHEESE CULTURE

Mmmm… natural mold inhibitor… :smile:

(LeeAnn Brooks) #3

Hmm… so there not the same.

I went with the brick anyway.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #4

The tub has additional ingredients to achieve the spreadable texture. The brick is down to five ingredients.

(Omar) #5

I stoped eating it because of my suspicion that it contains more carbs or it is not healthy.

I searched but could not find what support my suspicion other than the facts it contains too many preservatives.

(Allie) #6

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This is the UK info. The ingredients difference is quite shocking.

(Jack Brien) #7

Sometimes it’s best to buy the cheapest stuff. Ingredients: cream cheese and citrus fibre
https://www.tesco.com/groceries/en-GB/products/263761485

(Darlene Horsley) #8

I’ve also noticed that the Philadelphia brand brick cream cheese has a higher carb level than some of the store brand bricks!

(Empress of the Unexpected) #9

Eewww! Thank you for pointing this out. No more whipped cream cheese for me!

(KCKO, KCFO 🥥) #10

I only use the block cream cheeses and yes there are differences from brand to brand. I do use Philly since, I am used to working with it, and I use cream cheese for cooking things like pizza crust, keto breads, keto cheese cakes, I understand how it will react in the recipes. So I use it, I can cut back on the few carbs it contains in other dishes at a meal. Works for me.

(Omar) #11

cheese is solid.

I do not know what stuff they add to make it spreadable.

(Lonnie Hedley) #12

Brie is pretty soft. :joy::stuck_out_tongue_winking_eye:

(LeeAnn Brooks) #13

The consistency seems to be the same whether in the brick or the tub. Both are spreadable.

(Omar) #14

brie

amonia cheese :joy:

honestly it tastes good for small amount with tea or with alchol not to fill the stomache

(Omar) #15

then I do not know what to say :joy:

all what I know is my body does not tolerate it for some reason.

(TJ Borden) #16

Then you clearly haven’t baked it.

(Raj Seth) #17

I shop at Costco, same as @Anniegirl9. And yes, the 3lb brick is cream cheese, while the tub is cream cheese spread. I buy the brick.
Same with “cheese food” v cheese. Or any other blah blah “product”. Or fortified. Or “heart healthy”. Or refined. Or low fat.
Run away. Don’t walk - RUN!

(TJ Borden) #18

I love that brick of cream cheese. It’s such a better buy than the little supermarket packages.