Soft soybean oil filler cream compositions

A filler cream for use with sandwich cookies and other foods which is soft at room temperature yet is structurally stable during simulated adverse transport conditions is obtained with an oleaginous composition having a solid fat index of: (a) from about 9 to about 20 percent, preferably from about 11 percent to about 15 percent, at 80 degrees F., (b) from about 4 percent to about 11 percent, preferably from about 5 percent to about 8 percent at 92 degrees F., and (c) from about 1 percent to about 4 percent preferably from about 1 percent to about 3 percent material at 100 degrees F. The ingredients are aerated, mixed, and cooled simultaneously to produce a composition which has a specific gravity of from about 0.70 to about 1.20, preferably from about 0.77 to about 1.0, most preferably from about 0.85 to about 0.95. The filler creams of the present invention exhibit a non-gritty, smooth texture and "quick get away" characteristics.

FIELD OF THE INVENTION 
This invention relates to filler creams for baked products, methods for 
making the filler creams, and to products containing the filler creams. 
BACKGROUND OF THE INVENTION 
Filler creams have been used in baked goods and other foods in a variety of 
ways. The common use is to insert a filler cream into a baked pastry by 
injection. Another common method is to use a filler cream as a laminate or 
"sandwich" material between two cookie base cakes. 
Filler cream compositions are generally comprised of sucrose or sucrose in 
combination with other sugars, flavorings, and oils or fats. Variations of 
the ingredients of a filler cream composition can lead to significantly 
different properties in a filler cream. Sugar combinations can cause a 
filler cream to be too sweet for eating in large quantities or, if 
artificial sweeteners are used, the filler cream can be too bitter for 
consumer acceptance. 
The oil or fat used in filler creams can be a single oil or fat or a 
mixture of oils or fats. For purposes of this invention any oil or fat or 
mixture thereof used in a filler composition is identified by the term 
"oleaginous composition". Desirable oleaginous compositions used in filler 
creams for sandwich cookies are firm, but soft or "spreadable" at ordinary 
storage temperatures. Desirable oleaginous compositions must have good 
whipping and creaming properties that develop a filler cream with a light, 
consistent texture during whipping and aeration process steps. Also, 
desirable oleaginous compositions have a palatable flavor with little or 
no after taste and produce a filler cream that dissolves rapidly at body 
temperature when consumed. Oleaginous compositions used in commercial 
filler creams must have good shelf storage properties. 
It is desirable for a filler cream to have a short "plastic range" in which 
there is a high solid fat content at low temperatures and approximately no 
solid fat content above body temperature. The term, plastic range, refers 
to the temperature range in which a filler cream fat or oleaginous 
composition is neither completely solid nor completely liquid. In this 
range the filler cream fat is pliable, but not completely fluid. A typical 
filler cream is manufactured from a soybean oil based oleaginous 
composition and sugar. 
The whipping or aerating qualities of an oleaginous composition refer to 
the ability of that oleaginous composition to hold air incorporated into 
it. Air is sparged into the oleaginous composition as it is mixed at a 
temperature of about 95 degrees F. The air is desirably retained by the 
filler cream at room temperature for several months. Desirable whipping or 
aerating qualities in an oleaginous composition produce a filler cream 
that is "light" on the palate when consumed. Light characteristics of a 
filler cream are best understood by comparing a whipped cream product to a 
solid fat product such as margarine. A solid fat product melts slowly on 
the tongue and leaves an oleaginous coating. A whipped cream product 
dissolves rapidly and leaves little or no oily after taste. Aeration also 
controls firmness of the filler cream. Generally, increasing the aeration 
of a filler cream increases its softness. 
The characteristics of an oleaginous composition can be altered without 
changing the source of the oils or fats in the composition. This is done 
by altering the amount of hydrogenation of the oils, the ratio of various 
oils to one another in the composition, and the amount of fractionation of 
the oils. Increased hydrogenation or fractionation usually imparts greater 
plasticity to an oleaginous composition. A reference detailing the 
properties of various food oils is Weiss, Food Oils And Their Uses, The 
AVI Publishing Company (2d ed. 1983). 
Filler cream compositions known in the art of producing cookies are usually 
made from inexpensive oils or fats such a soybean oil and are processed so 
as to achieve a stiff filler cream, which can be applied to base cakes of 
cookies without the use of high temperatures. These filler creams are then 
quickly solidified in cooling apparatuses and remain solid and firm 
throughout three months or more of storage. Good storage or shelf 
stability characteristics are frequently achieved in a filler cream at the 
sacrifice of desirable mouth feel characteristics. As a result traditional 
filler creams made from inexpensive oils or fats and used in sandwich 
cookies leave an oily or waxy after taste and remain firm and partially 
solid at body temperature. 
The shelf life of a filler cream can be improved by incorporating 
antioxidants into the oleaginous composition. Antioxidants prevent the 
development of undesirable flavors and odors associated with rancidity of 
fats or oils present in the filler cream. A three to nine month shelf life 
is desirable for commercial filler creams. Desirable shelf life or 
stability characteristics include resistance to structural, microbial, 
flavor, and color degradation. 
U.S. Pat. No. 3,244,536 to Kidger discloses a process for making a 
traditional filler cream used in sandwich cookies. The oleaginous 
composition used in this invention contains two components. The first 
component is a commercially hydrogenated fat with a high content of 
C.sub.18 fatty acids. The second component, which is a vegetable oil 
containing component, has a high proportion of lauric acid. These two 
components are blended and subjected to interesterification. Any animal 
fats or vegetable oils can be used as the first component for this 
invention. Tallow and lard are preferred for use as the second component. 
The vegetable oils used for the first component are identified in the 
various embodiments as coconut oil and palm kernel oil. 
U.S. Pat. No. 2,359,228 to Lloyd et al. discloses a filler cream which has 
good storage properties that are achieved by incorporating dried starch 
conversion syrup solids into the cream. The substitution of dextrose with 
dry corn syrup stabiliees the moisture content within the final cookie 
product without producing a "gritty" filler cream. 
U.S. Pat. No. 4,410,552 to Gaffeny et al. discloses an example of a filler 
cream. In this patent the filler cream is used for chocolate candies in 
which the oleaginous composition is altered to improve and enhance "mouth 
feel". The materials used in this invention are a combination of fats, 
sugars, water, and colloid substances. This combination is mixed and 
whipped together into a semi-plastic mass. The cream filler that is 
obtained, it is taught, does not have a texture which is either sticky or 
fatty-like. 
U.S. Pat. No. 4,310,557 to Suggs et al. discloses food emulsifiers which 
are useful in producing filler creams and other products. The emulsifiers 
can produce products that are light in texture. 
The present invention provides a soft filler cream for use with sandwich 
cookies and other foods that is soft at room temperature yet is 
structurally stable during simulated adverse transport conditions. The 
filler cream has a smooth, non-gritty texture and exhibits quick "get 
away" characteristics upon consumption. As used herein "get away" 
characteristics means the perception of rate of dissolution of the filler 
cream in the mouth. A filler cream with "quick get away" characteristics 
is one which is perceived by an expert taste panel as dissolving, melting, 
changing from solid to liquid, or disappearing quickly or rapidly in the 
mouth, without a waxy or oily after taste. In the filler creams of the 
present invention, an oleaginous composition which has a solid fat index 
of from about 9 percent to about 20 percent at 80 degrees F., from about 4 
percent to about 11 percent at 92 degrees F., and from about 1 percent to 
about 4 percent at 100 degrees F. is used to provide a stable, soft 
texture. 
SUMMARY OF THE INVENTION 
The filler cream of this invention comprises a soybean oil containing 
oleaginous composition mixed with sugar and preferably a flavoring. The 
oleaginous composition has a solid fat index of from about 9 to about 20 
percent at 80 degrees F., from about 4 percent to about 11 percent at 92 
degrees F., and from about 1 percent to about 4 percent at 100 degrees F. 
The ingredients are aerated and mixed to produce a composition which has a 
specific gravity of from about 0.70 to about 1.20, preferably from about 
0.77 to about 1.0, most preferably from about 0.85 to about 0.95. The 
filler creams of the present invention are soft at room temperature yet 
are structurally stable when subjected to simulated adverse transport 
conditions. The filler creams of the present invention exhibit a 
non-gritty, smooth texture and "quick get away" characteristics. Rapid 
melting of the oleaginous composition enables the sugar and any flavoring 
ingredients to quickly coat the tongue giving a rapid flavor sensation. 
The oleaginous composition preferably comprises a vegetable oil having a 
beta prime crystal structure in its most stable state and a vegetable oil 
having a beta crystal structure in its most stable state. 
DETAILED DESCRIPTION OF THE INVENTION 
The filler cream of this invention comprises sugar and a soybean 
oil-containing oleaginous composition. The oleaginous composition has a 
solid fat index of: a) from about 9 to about 20 percent, preferably from 
about 11 percent to about 15 percent, at 80 degrees F., b) from about 4 
percent to about 11 percent, preferably from about 5 percent to about 8 
percent at 92 degrees F., and c) from about 1 percent to about 4 percent, 
preferably from about 1 percent to about 3 percent material at 100 degrees 
F. At solid fat indices within these ranges, the filler/creams are 
substantially softer than filler creams made with oleaginous compositions 
having higher solid fat indices. However, the structural stabilities of 
the filler creams of the present invention, when subjected to simulated 
adverse transport conditions, are unexpectedly high for the substantial 
increase in softness. Stability under the simulated adverse transport 
conditions decreases quickly as the solid fat indices are lowered below 
the above ranges. 
The filler creams in accordance with the present invention also exhibit 
quicker get away characteristics and provide a smooth, non-gritty 
mouthfeel. The oleaginous composition should have a solid fat index of 
less than about 1.5, but preferably at least about 0.3 at 104 degrees F. 
to contribute to stability of the filler cream without imparting a waxy 
mouthfeel. The solid fat indice of the oleaginous composition should be 
from about 20 percent to about 30 percent, preferably from about 21 
percent to about 27 percent at 70 degrees F. to contribute to a soft 
texture and to facilitate continuous mass production of sandwich cookies. 
Decreasing the solid fat index at 70 degrees F. may adversely affect the 
formability of the filler cream upon deposition on the base cake or may 
increase the time needed for firming of the filler cream. The fluidity may 
be too high to form a laminate which retains its shape at the time it is 
deposited on the base cake or at the time the second base cake is placed 
upon the deposited filler cream. The solid fat index of the oleaginous 
compositions is suitably from about 31 to about 51 percent, preferably 
from about 40 percent to about 47 percent, at 50 degrees F. 
Oleaginous compositions containing soybean oil and one or more other oils 
and having a solid fat index according to the above ranges can be obtained 
from numerous sources, such as oleaginous compositions can have numerous 
mixtures of either fractionated or unfractionated oils and oils having 
various degrees of hydrogenation. 
The preferred oleaginous compositions comprise soybean oil and palm kernel 
oil alone, or in combination with cotton seed oil. Each of the oils may be 
modified by being partially hydrogenated, fractionated, and 
interesterified so as to obtain an oleaginous composition having solid fat 
indices according to the above ranges. The amount of soybean oil is from 
about 10 percent by weight to about 55 percent by weight, based upon the 
total weight of the oleaginous composition. Complete replacement of 
soybean oil is not desired because of the increased cost of other oils, 
however, use of soybean oil alone generally results in a "waxy" mouthfeel. 
The soybean oil and palm kernel oil are used in ratio amounts of about 45 
percent to about 55 percent soybean oil and about 55 percent to about 45 
percent of palm kernel oil, wherein the percentages add up to 100 percent 
by weight. In these preferred oleaginous compositions, any soybean oil 
stearine percent may be replaced with cotton seed oil stearine to obtain a 
solid fat index of about 1 percent to about 3 percent at 100 degrees F. 
and to avoid a waxy mouthfeel. Suitably, about 1 percent to about 3 
percent of cotton seed oil stearine having a melting point of from about 
152 degrees to 158 degrees F. is used to replace an about equal or 
slightly smaller amount of soybean oil stearine having a melting point of 
from about 141 degrees F. to about 147 degrees F. The weight percentages 
of cotton seed oil stearine are based upon the total weight of the 
oleaginous composition. It is believed that the cotton seed oil stearine 
forms a lower melting eutectic or eutectoid than does the soybean oil 
stearine or promotes the formation of a stable, lower melting crystal 
form. 
Suitable amounts of cotton seed oil are from about 25 percent to about 75 
percent. A preferred oleaginous composition comprises from about 40 
percent by weight to about 60 percent by weight cotton seed oil, from 
about 33 percent by weight to about 18 percent by weight soybean oil, and 
from about 18 percent to about 33 percent by weight palm kernel oil, the 
percentages adding up to 100 percent by weight. 
Generally, the cotton seed oil alone should have a higher solid fat index 
than the oleaginous composition comprising the three vegetable oils at 80 
degrees F., 92 degrees F., and 100 degrees F. and typically also at 70 
degrees F. and 104 degrees F. A preferred cotton seed oil has a solid fat 
index of from about 31 percent to about 33 percent at 70 degrees F., from 
about 25 percent to about 28 percent by weight at 80 degrees F., from 
about 15 percent to about 18 percent at 92 degrees F. from about 6 percent 
to about 7 percent at 100 degrees F., and from about 2 percent to about 4 
percent at 104 degrees F. A mixture of palm kernel oil and soybean oil 
which may be combined with the preferred cotton seed oil has a solid fat 
index of from about 46 percent to about 52 percent at 50 degrees F., about 
26 percent to about 33 percent at 70 degrees F., from about 9 percent to 
about 15 percent at 80 degrees F., from about 0 percent to about 5 percent 
at 92 degrees F., and less than 1 percent at 100 degrees F. 
It is believed that the cotton seed oil forms lower melting eutectics or 
eutectoids with the other vegetable oils or promotes their crystallization 
into a stable, lower melting crystalline form, such as beta prime. The use 
of: (a) a vegetable oil, such as cotton seed oil, having a beta prime 
crystal structure in its most stable state and (b) a vegetable oil such as 
soybean oil and palm kernel oil, having a beta crystal structure in its 
most stable state promotes a smoother mouthfeel than the use of beta 
crystals alone and a softer texture than the use of beta-prime crystals 
alone. Beta crystals are generally coarser than beta-prime crystals which 
may tend to result in a less smooth texture. The beta-prime crystals 
however, tend to pack better which increases density. A mixture of 
beta-prime crystals and beta crystals would hinder packing of the 
beta-crystals and thereby promote softness. Other vegetable oils which may 
be substituted for the palm kernel oil, cotton seed oil, or soybean oil, 
in whole or in part include: (a) palm oil and rapeseed oil which have a 
beta-prime crystal ,structure in their most stable state, and (b) coconut 
oil and sunflower oil which have a beta crystal structure in their most 
stable state. 
The oleaginous composition may contain an emulsifier, such as polyglycerol 
esters, in a minor amount to assist in the incorporation of sugar and 
other ingredients into the oleaginous composition provided it does not 
adversely affect formability and set-up time of the filler cream. 
The sugar used is typically sucrose, but can be a combination of sucrose 
with other sugars including fructose, dextrose, lactose, and mixtures 
thereof. Filler cream compositions containing less than about 40 percent 
by weight oleaginous composition and more than about 60 percent by weight 
sugar, based upon the total weight of the sugar and oleaginous composition 
are preferred because of: (1) the relatively higher cost of the oleaginous 
composition and (2) the risk of melting of the oleaginous composition 
during adverse summertime storage and transportation temperatures. If any 
of the oleaginous composition melts, there would be more sugar available 
to be coated to retain the oil and to retain the structure of the filler 
cream and baked good. 
However, as the weight percent of the oleaginous composition decreases, the 
filler is generally perceived as less creamier and more gritty as the 
particle size of the sugar increases. To provide a creamy, non-gritty 
texture, at low weight percentages of oleaginous compositions: 1) the 
sugar may be preground or the mixture of sugar and oleaginous material may 
be ground and, 2) the oleaginous composition should be at least about 32 
percent by weight, based upon the total weight of the sugar and oleaginous 
composition. The filler cream compositions most preferably comprise from 
about 36 percent to about 38 percent by weight of the oleaginous 
composition and from about 62 percent to about 34 percent by weight of the 
ground sugar, based upon the total weight of the ground sugar and 
oleaginous composition. The percentages of sugar refer to sucrose alone or 
to mixtures of sucrose with other sugars such as fructose, dextrose, or 
lactose. Although costs would be higher, 40% by weight or more of the 
oleaginous composition may be used with coarser sugars during winter 
months to obtain filler creams having a creamy texture and quick get away. 
More than about 45 percent oleaginous composition in the cream filler 
generally causes the cream filler to be too thick or "heavy" when 
consumed. 
The sugar is sifted into the oleaginous composition before air sparging, 
mixing, and cooling. Commercially available sugars, such as fine 
granulated table sugar, or 4X, 6X, 10X, or 12X sugars or mixtures of 
sugars may be used in the present invention. However, grinding of coarse 
sugars to a finer particle size is more economical than the use of 10X or 
finer sugars. The finer or powdered sugars tend to densify and agglomerate 
upon storage prior to incorporation into the filler. A preferred sugar 
size is less than 2 percent retained on a 200 mesh (about 74 microns) 
screen and less than 16 percent retained on a 325 mesh (about 44 microns) 
screen. It is also preferred that less than 0.5 percent is retained on a 
100 mesh screen (about 150 microns). A particle size of less than 40 
microns is most preferred for obtaining non-gritty, smooth filler cream 
textures, particularly when the filler composition contains from about 36 
percent to about 38 percent of the oleaginous composition, based upon the 
total weight of the oleaginous composition and sugar. 
The filler cream of this invention may include additives which do not 
adversely affect formability, set-up time, softness, or smoothness of the 
filler cream. Exemplary of additives which may be used are a stiffener 
ingredient, a stabilizer, a flavoring, and mixtures thereof. A desirable 
stiffener is non-fat milk powder which can be added in an amount between 
about 3 percent and about 10 percent based upon the weight of the filler 
cream. Excessive amounts of non-fat milk powder may cause the final 
texture of the filler cream to have a "gritty" mouth feel. The absence of 
a stiffener does not adversely affect the quick get away properties of the 
filler cream. Dextrose and/or edible fused silica can be used in amounts 
up to about 10 percent by weight as a stabilizer for the filler cream, 
based upon the weight of the filler cream. In amounts above about 5 
percent, dextrose tends to impart a cooling sensation to the filler cream 
during consumption. 
Suitable amounts of flavorings which can be added to the filler cream range 
up to about 1 part by weight of flavoring, based upon the weight of the 
filler cream. Typical flavorings which can be used are vanilla, chocolate, 
coffee, and peppermint. Numerous suitable flavorings and extracts are 
commercially available. Vanilla is the preferred flavoring. 
Lecithin is conventionally used as a processing aid to improve flow 
properties of a filler cream slurry. However, it is not needed in the 
filler creams of the present invention. 
The filler cream of this invention can be prepared by first heating the 
oleaginous composition to between about 105 degrees F. and about 120 
degrees F. Flavorings and any non-sugar ingredients, such as non-fat dry 
milk powder, are added to the heated oleaginous composition. Sugar is then 
added to this mixture. The sugar is not dissolved in the oleaginous 
composition, but is added with mixing to form a suspension. 
The mixture of oil, sugar, and additives is aerated and mixed 
simultaneously. As the air sparging or aeration step begins, the 
temperature of the mixture is reduced to promote sufficient 
crystallization of the oleaginous composition for formation of the filler 
cream laminate. The temperature is reduced to below about 80 degrees F., 
typically to below about 78 degrees F. The reduction in temperature of the 
mixture occurs within approximately 5 minutes and is best performed in a 
mixing machine having three or more distinct temperature reduction zones. 
Such mixing machines, by reducing the temperature of the mixture or filler 
cream composition, produce a high concentration of beta-prime fat crystals 
in the filler cream. Beta-prime fat crystals impart stable aerating 
properties to a filler cream. 
The step of air sparging, which includes mixing and cooling the filler 
cream composition, is used to adjust the specific gravity of the filler 
cream within the range of from about 0.70 to about 1.20. The addition of 
sugar and the other ingredients to the heated oleaginous composition 
lowers the temperature of the "slurry" or filler cream composition to 
between 95 degrees F. and 100 degrees F. At this temperature the filler 
cream composition has a specific gravity of over about 1.20 to 
approximately 1.3. The air sparging and rapid mixing or whipping of the 
slurry is conducted to obtain a filler cream specific gravity of from 
about 0.70 to about 1.20. As the concentration of air in the filler 
increases, or the specific gravity increases, quick get-away 
characteristics and softness tend to increase and the stability under 
simulated adverse transport conditions tend to decrease. A preferred 
specific gravity for the filler is from about 0.77 to about 1.0, more 
preferably from about 0.85 to about 0.95. 
The base cakes or cookie pieces used with a filler cream, according to this 
invention, need not be made from any special formulas. A soft base cake 
breaks apart more easily when eaten by a consumer. A hard base cake tends 
to resist breakage and can cause a filler cream to be squeezed out of the 
sides of a sandwich cookie. The firmness of the filler creams made with 
soybean oil according to this invention is sufficient to resist being 
squeezed out from between the base cakes when a cookie is eaten. 
With some base cakes an oil migration from the filler cream into the cake 
can occur during prolonged storage. This problem can be reduced or 
eliminated by altering the base cake formula to include less shortening or 
oil. After manufacturing the cookies the oil from the filler cream 
migrates into the base cakes to produce an acceptable oil concentration in 
the base cakes. This migration occurs over a period of a few days or 
weeks. Alternatively, a film coating or wax coating can be applied to the 
layer of a base cake that receives the filler cream. These coatings act as 
a barrier to the oil migrating from the filler cream. 
The following examples further illustrate the present invention. All 
percentages and parts are by weight and all temperatures are in degrees F. 
unless otherwise indicated.

EXAMPLE I 
The ingredients and their relative amounts used to prepare a filler cream 
were: 
______________________________________ 
QUANTITY 
INGREDIENTS lbs. ozs. 
______________________________________ 
Sucrose, 6X 166 10 
Oleaginous 
Composition 100 0 
Vanillin 0 2.46 
______________________________________ 
The oleaginous composition was a mixture of about: (a) 50 percent by weight 
of a blend of soybean oil and palm kernel oil and (b) 50 percent by weight 
cotton seed oil. The blend had about equal parts by weight of soybean oil 
and palm kernel oil. These oils were modified so as to obtain the indices 
(SFI) and Mettler Drop points for the blend, the cotton seed oil, and the 
oleaginous composition as follows: 
______________________________________ 
Soybean Oil/ 
Palm Kernel 
Cotton Seed Oleaginous 
Oil Blend 
Oil Composition 
______________________________________ 
SFI at 50.degree. F. 
47.9 45.3 41.0 
SFI at 70.degree. F. 
28.4 31.8 21.4 
SFI at 80.degree. F. 
11.4 26.5 15.0 
SFI at 92.degree. F. 
3.0 16.3 7.4 
SFI at 100.degree. F. 
0.7 6.4 1.4 
SFI at 104.degree. F. 
0.2 2.8 0.4 
Drop Point (.degree. F.) 
91.6 (33.degree. C.) 
104.2 105.1 
______________________________________ 
The oleaginous composition was heated to about 110 to 115 degrees F. with 
mixing. The vanillin was added to the heated oils. The 6X sugar was added 
slowly to the mixture with continued mixing. The resulting slurry had a 
temperature of about 104 degrees F. 
Upon suspension of the sugar in the oleaginous composition, air sparging 
was begun in conjunction with rapid, simultaneous mixing and cooling of 
the composition to about 79 degrees F. The air sparging and mixing were 
continued until the filler cream obtained a specific gravity of about 
1.01. The aerating, mixing, and cooling were performed in a Votator icing 
mixing machine. The filler cream was then transported to a temperature 
controlled sandwich unit and the filler cream was applied to bottom base 
cakes on a commercial. sandwich cookie manufacturing line. The top base 
cake was applied to the deposited filler cream to form a sandwich cookie. 
The cookies were packaged and stored in a temperature controlled room. 
Softness measurements were made on samples stored at about 77 degrees F. 
over a period extending about one month from production. The samples were 
taken out of storage and immediately tested. One of the base cakes was 
removed from each of about 33 cookies and LFRA instron readings were taken 
on the exposed filler cream. The filler cream was approximately 3/16 
inches thick. The LFRA measurements were made using a 4 mm spherical 
probe, traveling a distance of about 3 mm at a speed of about 1 mm/sec to 
approximately the center of the circularly shaped exposed filler cream of 
each cookie. The average LFRA readings are presented in Table 1. 
Packaged cookies were also subjected to simulated adverse transport 
conditions. Four days after production, initial stack height measurements 
for six packages of cookies which had been kept at room temperatures were 
made by measuring the stack height of the right hand (label facing up) 
column of cookies in each package. Each package contained three columns 
with 11 cookies per column. The six packages were then placed in a 
temperature controlled storage room. The room was kept at about 100 
degrees F. and the cookies were allowed to equilibrate overnight. The next 
day, the packages were taken out of storage and immediately fixedly 
strapped in a vertical position to a vibratory table. The table and 
packages were vibrated at 11-12 hertz at 1.0G for 30 minutes. The packages 
were allowed to equilibrate to room temperature and the stack height of 
each right hand column of cookies was measured. The average initial stack 
height, the average stack height loss, the range of values for the stack 
height loss, and the average stack height loss for the six samples are 
presented in Table II. 
EXAMPLE II 
The ingredients and their relative amounts used to prepare a filler cream 
were the same as used in Example except the 100 lbs. of the oleaginous 
composition of Example I was replaced by 100 lbs. of an oleaginous 
composition which was a blend of about equal parts by weight of soybean 
oil and palm kernel above modified to obtain the solid fat indices (SFI) 
and Mettler drop point for the oleaginous composition as follows were: 
______________________________________ 
SFI at 50.degree. F. 
46.4 
SFI at 70.degree. F. 
26.7 
SFI at 80.degree. F. 
12.2 
SFI at 92.degree. F. 
6.2 
SFI at 100.degree. F. 
2.3 
SFI at 104.degree. F. 
1.4 
Drop Point (.degree. F.) 
99.9 
______________________________________ 
The cookies were prepared, packaged and stored, and subjected to softness 
measurements and simulated adverse transport conditions as in Example I 
except: (a) the sparged slurry was cooled to about 76 degrees F. instead 
of 79 degrees F., and (b) the specific gravity of the filler cream was 
about 0.95 instead of 1.01. The average LFRA readings obtained in the 
softness measurements are in Table 1. The stack height data obtained from 
subjecting the packaged cookies to the simulated adverse transport 
conditions is presented in Table 2. 
EXAMPLE III 
The ingredients and their relative amounts used to prepare a filler cream 
were the same as used in Example I except the 100 lbs. of the oleaginous 
composition of Example I was replaced with a mixture of: (a) about 75 lbs. 
of the soybean oil/palm kernel oil blend of Example I, and (b) 25 lbs. of 
the cotton seed oil of Example I. The solid fat indices (SFI) and Mettler 
drop points for the mixture were: 
______________________________________ 
SFI at 50.degree. F. 
44.6 
SFI at 70.degree. F. 
24.7 
SFI at 80.degree. F. 
12.2 
SFI at 92.degree. F. 
5.8 
SFI at 100.degree. F. 
2.0 
SFI at 104.degree. F. 
1.7 
Drop Point (.degree. F.) 
93.4 
______________________________________ 
The cookies were prepared, packaged and stored, and subjected to softness 
measurements and simulated adverse transport conditions as in Example I 
except: (a) the slurry prior to air sparging had a temperature of about 
109 degrees F. instead of 104 degrees F., (b) the sparged slurry was 
cooled to about 77 degrees F. instead of 79 degrees F., and (c) the 
specific gravity of the filler cream was about 0.97 instead of 1.01. The 
average LFRA readings obtained in the softness measurements are in Table 
1. The stack height data obtained from subjecting the packaged cookies to 
the simulated adverse transport conditions is presented in Table 2. 
COMATIVE EXAMPLE I 
The ingredients and their relative amounts used to prepare a filler cream 
were the same as used in Example I except the 100 lbs. of the oleaginous 
composition of Example I was replaced with 100 lbs. of a soybean oil 
filler fat. The solid fat indices (SFI) and Mettler drop points for the 
soybean oil filler fat were: 
______________________________________ 
SFI at 50.degree. F. 
45.6 
SFI at 70.degree. F. 
30.4 
SFI at 80.degree. F. 
25.4 
SFI at 92.degree. F. 
13.3 
SFI at 100.degree. F. 
7.3 
SFI at 104.degree. F. 
5.1 
Drop Point (.degree. F.) 
107.8 
______________________________________ 
The cookies were prepared, packaged and stored, and subjected to softness 
measurements and simulated adverse transport conditions as in Example I 
except: (a) the sparged slurry was cooled to about 76 degrees F. instead 
of 79 degrees, and (b) the specific gravity of the filler cream was about 
1.03 instead of 1.01. The average LFRA readings obtained in the softness 
measurements are in Table 1. The stack height data obtained from 
subjecting the packaged cookies to the simulated adverse transport 
conditions is presented in Table 2. 
COMATIVE EXAMPLE II 
The ingredients and their relative amounts used to prepare a filler cream 
were the same as used in Example I except the 100 lbs. of the oleaginous 
composition of Example I was replaced with 100 lbs. of the soybean 
oil/palm kernel oil blend of Example I. 
The cookies were prepared, packaged and stored, and subjected to softness 
measurements and simulated adverse transport conditions as in Example I 
except: (a) the slurry prior to air sparging had a temperature of about 
106 degrees F. instead of 104 degrees F., (b) the sparged slurry was 
cooled to about 75 degrees F. instead of 79 degrees F., and (c) the 
specific gravity of the filler cream was about 1.1 instead of 1.01. The 
average LFRA readings obtained in the softness measurements are in Table 
1. The stack height data obtained from subjecting the packaged cookies to 
the simulated adverse transport conditions is presented in Table 2: 
TABLE 1 
______________________________________ 
Comparison Of Average LFRA Readings 
For Filler Creams Stored At About 77.degree. F. 
Number Of Comparative 
Days After 
Example Example 
Production 
I II III I II 
______________________________________ 
4 150 114 158 625 155 
6 73 66 55 274 36 
8 64 59 52 255 35 
11 70 67 54 279 46 
13 69 64 53 267 43 
18 69 65 55 293 45 
22 72 64 59 286 42 
32 67 70 62 259 40 
______________________________________ 
TABLE 2 
______________________________________ 
Structural Stability Under 
Simulated Adverse Transport Conditions 
Comparative 
Example Example 
I II III I II 
______________________________________ 
Average 
initial 
stack 
height 
(inches) 6.31 6.38 6.41 6.40 6.42 
Average 
stack 
height 
loss 
(inches) 1.06 0.97 1.31 0.94 1.67 
Range of 
stack 
height 1.00 0.88 1.13 0.88 1.25 
loss to to to to to 
(inches) 1.25 1.25 1.38 1.00 2.00 
Average 
percent 
stack 
height 
loss 16.8 15.2 20.4 14.7 26.0 
______________________________________ 
As demonstrated by the data presented in Tables 1 and 2, when subjected to 
the simulated adverse transport conditions described in Example I: the 
substantially softer (as measured by the decrease in LFRA readings) filler 
creams of Examples I through III exhibited unexpectedly high structural 
stabilities (as measured by the percentage of stack height loss) compared 
to the structural stability of the filler cream of Comparative Example I. 
The increases in structural stability exhibited by the filler creams of 
Examples I to III over that of the filler cream of Comparative Example II 
was unexpectedly high for their increase in softness over the filler cream 
of Comparative Example I. For example, the percentage decrease of the LFRA 
readings on the 32nd day after production was about 85 percent 
[(259-40)/259.times.400] for Comparative Example I and ranged from about 
73 percent to about 76 percent for Examples I, II, and III. However, the 
percentage reduction in the percent of stack height loss exhibited over 
the 26 percent loss for Comparative Example II unexpectedly ranged from 
about 22 percent to about 45 percent for Examples I, II, and III. 
The percentage decreases in LFRA readings and the percentage reduction in 
the percent of stack height loss are presented in Table III: 
TABLE III 
______________________________________ 
Comparison Of Softness And 
Loss of Stack Height 
% Decrease In 
% Reduction In 
LFRA Reading 
% Stack Height 
(day 32) Over 
Loss Over 
Comparative 
Comparative 
Example I Example II* 
______________________________________ 
Comparative 
Example II 85% not applicable 
Example I 74% 35% 
Example II 73% 42% 
Example III 76% 22% 
______________________________________ 
*Calculated as (S - E)/S .times. 100% where S is the % stack height loss 
for Comparative Example II and E is the % stack height loss for either 
Example I, II, or III.