Patent ID: 8691316
Filing Date: 2014-04-08
Classification: A23D,A23G,A23V

Abstract:
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; and a bi-modal particle size distribution of the hydrophilic powder and the high-melting lipid including one mode of a dust particle portion having a sub-distribution of dust particles less than 4 microns and another mode including a creamy particle portion having a sub-distribution of creamy particles greater than 4 microns, the bi-modal particle size distribution of the creamy food filling rendering the creamy food filling bake stable as evidenced by substantially no spreading of the filling and substantially no oil bleeding of the filling upon a sample of the creamy food filling heated for about 10 minutes at about 150° C.