Fat filling
Traditional fillings
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.
Low fat water continuous fillings
An option to reduce the fat content in fillings, is to make a water continuous fillings. 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 enable the emulsification of the fat or oil source in the water phase. By selecting the type of sucrose ester it is possible to make different textures from glossy, soft, high dense fillings (similar to creamed fillings) to dry, chewy, low dense fillings.
Low fat creamed fillings
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.
|
Functionality/Benefit |
Sisterna’s advice |
| • Stabilising the o/w-emulsion • Density reduction • Creation of mousse like texture • Different textures possible • Improving spreadability (SOE) • Stabilising w/o-emulsion (SOE) |
4.0 % Sisterna SP Gold ≈ 1.0 % Sisterna sucrose esters For more details obtain: Recipe: - B.15 Low fat filling (o/w)
Technical Note: Brochure: |
