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 center filling in a cookie but getting instead a hard and dry piece of filling. 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 flavours 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. 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, is is 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.