Fillings

Fat fillings are high caloric components in bakery products. Reduction of fat can lower the calorie content of the fillings; however, product quality is usually adversely affected. By lowering the amount of fat, the proportions of sugar, milk powder and dextrose is automatically raised. This increase of solids in the fat matrix results in a reduction of spreadability. The fatty acid part of the sucrose ester molecule acts as a film former between the powder particles which retains spreadability
Incorporation of air in an aqueous low fat filling is another option for reducing calories. Sucrose esters, will easily incorporate the fat and air droplets into the usually viscous water phase due to the decrease in surface tension.