"Philadelphia is probably the most famous brand of cream cheese in the world - and rightfully so, since it actually invented cream cheese back in 1872, though it was made in New York, not in Philly. Today, the brand has a worldwide presence, but its products are not the same everywhere you go. The standard block of cream cheese that Americans are used to is not available in Europe."
"American brick Philadelphia uses carob bean gum as a thickener, while the European tub version uses guar gum. Carob bean gum, also known as locust gum powder, is hot soluble - meaning, the cream cheese can soften with heat but will remain firm when cold. In contrast, guar gum is cold soluble, so the tub cream cheese always stays soft, no matter how long you refrigerate it. That's precisely why it's less favorable for baking."
Philadelphia invented cream cheese in 1872 in New York and now sells products worldwide. The brand's standard American block-style cream cheese is unavailable in Europe, where only the tub format is sold. The two Original varieties differ in ingredients and thickening agents, so they cannot be used interchangeably in recipes. American block cream cheese is thicker and sturdier, making it well suited for baking and firmer textures. European tub cream cheese is much softer and primarily used as a spread; it remains pliable even when refrigerated. American brick uses carob bean (locust) gum, while the European tub uses guar gum, producing different thermal and textural behavior.
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