Bakery filling

CAG offers hydrocolloids solutons to bakery fillings, please be feel free to contact us for details......
A wide variety of hydrocolloids are used in bakery fillings. They significantly enhance the processing properties and final quality of the fillings by providing core functions such as thickening, gelling, and stabilizing. According to the latest industry research, these colloids are essential for strengthening the structure and thermal stability of fruit fillings and for extending shelf life.

Product Series Overview

Product Series	Core Ingredients	Key Features	Target Markets / Applications
Classic Fruit & Jam Filling System	High/Low Methoxyl Pectin, Modified Starch, Xanthan Gum	Provides classic gel texture, bright fruit flavor release, and good spreadability. Can be blended for bake-freeze stability. Handles high-sugar and medium-sugar fillings.	Fruit pie fillings, Danish pastry fruit fillings, jam doughnut fillings, fruit sandwich cookies
Transparent & Decorative Filling System	Low/High Acyl Gellan Gum, Pectin, Carrageenan	Crystal-clear gel networks, soft-to-firm textures, excellent acid and heat resistance. Ideal for visually premium or artisanal fillings, maintaining fruit appearance and pulp suspension.	Transparent fruit tart fillings, premium cookie fillings, artistic cake decorations, macaron fillings
Bake & Freeze-Stable Filling System	Carrageenan, Curdlan Gum, Locust Bean Gum, Modified Starch, Xanthan Gum	Maintains structural integrity under high-temperature baking, hot-fill, sterilization, freeze-thaw cycles. Prevents syneresis, supports particle suspension.	Bake-stable pie fillings, frozen dough fillings, pre-baked pastry fillings, custard or cream fillings
Low-Sugar & Functional Filling System	Low Methoxyl Pectin, Gellan Gum, Locust Bean Gum, Dietary Fiber	Gel formation independent of sugar content. Supports low-/no-sugar and health-oriented formulations. Enhances fiber/nutrient fortification.	Low-sugar jam fillings, sugar-free fruit fillings, healthy bakery fillings, reduced-sugar pastry fillings
Customized Filling Solution Platform	Multi-Hydrocolloid & Functional Blends	Tailor-made textures, gel strength, pulp suspension, oil-stabilization, or high-protein formulations. Adapted to client processing (baking, freeze-thaw, hot-fill, vegan/clean-label).	OEM/ODM bakery projects, large-scale or specialty product co-development

Bakery Fillings Application Guide

Filling Type	Key Challenges	Solution Approach	Recommended Series
Fruit Pie Fillings	Boiling over during baking, fruit pulp sedimentation, color darkening	Bake-stable gel network + particle suspension system	Carrageenan Bake-Stable Series + Xanthan Gum Suspension Stability Series
Danish Pastry Fruit Fillings	Collapse after high-temperature baking, moisture penetration into pastry	Heat-irreversible gel + high water retention system	Curdlan Gum Heat-Irreversible Series + Guar Gum Thickening & Water Retention Series
Biscuit Sandwich Fillings	Cracking during storage, rough mouthfeel, oil separation	Water retention system + oil stabilization + delicate texture	Guar Gum Thickening & Water Retention Series + Chocolate Stability Series
Custard Bread Fillings	Syneresis,phase separation, collapse after baking	Milk protein stabilization + heat-stable network	Cream/Custard Stability Series
Mooncake Fillings	Cracking after high-temperature baking, hardening during storage	High water retention + anti-aging system	Carrageenan Bake-Stable Series + Sodium Alginate Blended Synergy Series
Frozen Dough Pre-Set Fillings	Syneresis after freeze-thaw, texture failure.	Freeze-thaw stability + anti-ice crystal growth	Frozen Dough Specialized Series
Low-Sugar/Sugar-Free Fillings	Poor gel formation, thin mouthfeel	Calcium ion cross-linking + gellan gum synergy	Sugar-Free Jam/Low Sugar Series
Transparent Decorative Fillings	Cloudiness, unnatural color	High transparency gel network	Gellan Gum Transparent Refreshing Series
Particle-Containing character Fillings	Particle sedimentation, uneven distribution	Pseudoplastic suspension system	Xanthan Gum Suspension Stability Series
Clean Label Products	Limited additives, unfriendly label	Natural hydrocolloid blending + simple recognition	Vegan/Clean Label Series

Key Selling Points for International Clients

1. Technical Adaptability

All series have undergone?multi-country water hardness adaptability tests?(stable gel formation in both hard and soft water conditions)

Regulatory compliance support?available for different countries (FDA, EU, Halal, Kosher certifications)

2. Application Development Support

Custom blending services: Formula adjustments based on client's specific gel strength requirements, texture preferences, and cost targets

Application recipe development?to help clients quickly launch new products

3. Supply Chain Advantages

Standardized production process?ensures excellent batch-to-batch stability Packaging specifications can be?customized according to client needs?(industrial bulk packs/retail small packs/multi-language labels)

We offer different packing & size as required

500g /1kg

20kg / 25kg

25kg

Need support on product development?