Great mouthfeel experiences are brought about by delightful fillings.

While consumer tastes may vary, the core desires of indulgence and excitement remain central to popular confectionery choices. In recent times, there has been a preference for confectionery options with a healthier and more natural composition.

Fillings is evolving from a mere snack into a luxurious premium item. Secondly, the inclusion of exciting and innovative flavours and textures, potentially incorporating nuts and a healthier, more natural composition, is essential. Lastly, consumers actively avoid trans fats, with nearly one-third of them scrutinizing ingredient labels before making a purchase.

Consumers preferences changes and presently, confectionery products are favoured. While this offers manufacturers an excellent opportunity to create new sensory experiences, it also presents technical challenges that must be overcome for a product to truly capture consumers' favour.

Fillings has transformed into an accessible indulgence that can be enjoyed daily.

When manufacturers create confectionery fillings, their goal is to captivate consumers with a range of textures, such as soft, hard, or aerated, as well as flavours with controlled release and a creamy or cooling sensation in the mouth. These desirable characteristics heavily rely on the selection of filling fats, their interaction with other ingredients in the recipes, and the manufacturing processes employed.

In essence, achieving the perfect filling necessitates a comprehensive understanding of all the factors that impact the taste and overall quality of the final filled product. This knowledge opens a world of possibilities, where fat, in conjunction with other ingredients, plays a crucial role in delivering exceptional results.

Finding solutions to the technical obstacles

To overcome the technical challenges involved in producing confectionery filling, manufacturers employ various strategies and techniques. Here are some approaches commonly used:

1. Filling formulation: Careful selection and formulation of the filling ingredients, including fats, to achieve the desired texture, flavour, and stability. This involves considering factors such as melting properties, viscosity, and compatibility with other ingredients.
2. Fat modification: Modifying the properties of filling fats through processes such as tempering, fractionation, or blending with other fats to achieve specific characteristics. This can help enhance texture, improve stability, and control the release of flavours.
3. Process optimization: Developing and refining production processes to ensure the proper handling, filling, and enrobing. This may involve optimizing temperature control, mixing techniques, and production line speeds to achieve consistent quality and desired sensory attributes.
4. Shelf-life extension: Implementing packaging and storage techniques to extend the shelf life of the filling while preserving their quality. This may include the use of protective barriers, controlled atmospheres, or temperature and humidity controls.
5. Quality control: Implementing rigorous quality control measures throughout the production process to monitor and ensure the desired attributes of the filled filling. This involves regular testing, sensory evaluation, and adherence to strict standards and specifications.

By employing these techniques and continually innovating, manufacturers can overcome the technical challenges associated with filled filling and create products that meet consumer expectations for taste, texture, and quality.

Discover our tailor-made bake stable fillings that will enhance your new and unique experiences.

Are you interested in creating a nutritious and appealing image while crafting flavourful fillings? GSI is here to assist you in overcoming the present and future obstacles associated with the development and production of delectable confections that tantalize all the senses.

We stay up to date with global trends and embrace challenges as they emerge. This approach enables us to address evolving demands promptly. Transforming indulgent confectionery into a healthier option is no longer contradictory thanks to our solutions that are non-trans, non-hydrogenated, and low in saturated fat. With our assistance, you can even decrease the overall fat content and cater to consumer preferences for filled treats that are lower in calories.

There is nothing more disappointing than expecting a creamy centre filling in a cookie but getting instead a hard and dry piece of filling. Consumers may describe it as lacking smoothness or creaminess. The other drawbacks are having dull appearance & high viscosity, visible oil migration, hallow filling due to oil migration from the filling to the cookie dough & severe post hardening.

Whenever a recipe calls for chocolate, milk, or cheese flavour fillings to be processed inside a creation prior it is placed in the oven, it is important to work with bake stable filling. The inclusion with the present of emulsifiers able to achieve its stability during baking process.

Our functionality emulsifier & oil system– GLORICH 6363 & GLORICH BSO 23 can create the product which able to withstand high temperature (up to 200℃) for the whole duration of the baking.

GLORICH 6363 & GLORICH BSO 23 is assisted in achieving the desired viscosity of the filling to prevent the leakage of filling from the cookie. It also preventing the lower levels of melt which possibly collapse a stabilized filling structure, which leads to density and texture abnormalities and eventually adds to the difficulty of creating a creaminess and flowability.

As such, it would slow down the post-hardening effect of the filling. Moreover, the aid of GLORICH 6363 & GLORICH BSO 23 able to prevent the fat migration from the filling to the surface of cookie dough after baking or during storage. The fat migration would cause an empty hole in the center of cookie where the filling should be.

A bake stable filling with the present of GLORICH 6363 & GLORICH BSO 23, on the other hand, will “survive” the process. The consistency and texture of the filling can maintain the quality of the filled cookie and it should be as shelf-stable, creamy, smooth, glossy, and flowable as possible.