Patent ID: 9456620
Filing Date: 2016-10-04
CPC Classification: A23D,A23G,A23V

Claim Text:
1. A lipid-based, creamy food filling that is bake-stable, the creamy food filling comprising: a continuous lipid phase including a low-melting lipid having a melting point of about 40° C. or lower; a solid phase dispersed in the continuous lipid phase and including a hydrophilic powder and a high-melting lipid with a melting point of at least about 70° C.; a water activity of about 0.5 or lower; particles of the hydrophilic powder and the high-melting lipid forming a particle size distribution of the creamy food filling effective to render the creamy food filling bake stable; and wherein the lipid-based, creamy food filling includes substantially no polyhydric alcohol-based humectant.