The most commonly used fillings consist of creamed fat (40%) in which components such as sugar, milk powder, cocoa powder are dispersed to create the right flavour.
A good way to reduce the fat in fillings, is to make a water continuous filling. Only a small portion of fat or oil (6-15%) is emulsified in the water phase. This type of fillings can have a mousse like texture with a much lower density than creamed fillings.
Sucrose esters will emulsify the fat or oil in the water phase, and facilitate aeration.
To ensure microbial stability, the water phase should contain bulking ingredients like soluble fibre. As there will be quite some water in such fillings, they can only be used in “moist” products like cake.
The caloric value of fat fillings can be reduced by reducing the fat content. 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.
Sucrose oligo esters* dissolve in the fat phase of the filling and can acts as a film former between the powder particles which retains spreadability.
* In Europe, sucrose oligo esters are not permitted in food.
1.0 % Sisterna sucrose esters