Importance

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Abstract

Quick-setting cream fillings especially suitable for sandwich biscuits contain fats bearing short C.sub.2 to C.sub.4 acid residues and long, saturated C.sub.16 to C.sub.22 fatty acid residues. One preferred embodiment contains fats bearing butyric acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing the same complement of saturated long residues, but the short residues are derived from acetic, propionic and butyric acids. These fats are low in calories and low in lauric, myristic, and palmitic saturated, and trans unsaturated acid residues. Biscuit sandwiches prepared with these fillings adhere well to the biscuits so that sandwich cookie and crackers containing the fillings are not as misaligned, smeared, or subject to splitting or decapping in production or after storage as conventional products.

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First Claim