{"id":348,"date":"2026-03-28T10:02:58","date_gmt":"2026-03-28T15:02:58","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=348\/"},"modified":"2026-03-28T10:02:58","modified_gmt":"2026-03-28T15:02:58","slug":"heat-stability-of-water-based-fillings","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/heat-stability-of-water-based-fillings\/","title":{"rendered":"Heat Stability of Water-Based Fillings"},"content":{"rendered":"

In recent years, many food manufacturers have sought to reduce costs by increasing the water content of their semi-finished products<\/a> \u2014 and fillings<\/a> are one of the most common targets. When such high-moisture fillings are dosed into products that will undergo baking, they must remain stable during the process: they should not boil over, expand excessively, or flow out of the product. Fillings that resist these effects are known as heat-stable (thermostable) fillings<\/strong>.<\/p>\n

Factors affecting heat stability<\/h2>\n

1. Total moisture content<\/h3>\n

Water boils at 100 \u00b0C and transitions to steam, causing the filling to expand and release bubbles from its surface. The less water a filling contains, the more resistant it is to thermal processing. Free water \u2014 not bound by chemical or physical forces \u2014 evaporates first, while chemically bound water evaporates last. In practice, filling moisture content varies widely, typically from 20% to 70%. Fruit fillings made from natural berries tend to have high moisture content, and simply reducing it is not always an option if a rich natural flavor is required. It is also worth noting that larger filling doses amplify the problem \u2014 more filling means greater linear expansion and more potential for leakage.<\/p>\n

2. Type and dosage of moisture-binding agents<\/h3>\n

Moisture-binding (gelling and thickening) agents are the primary tool for controlling heat stability. The most commonly used options include:<\/p>\n