Patent ID: 8287936
Filing Date: 2012-10-16
Classification: A23D,A23G,A23V

Abstract:
1. A method of forming a lipid-based, creamy food filling that is bake-stable up to a temperature of at least about 125° C., the method comprising: blending a hydrophilic powder, a high-melting lipid with a melting point of at least about 70° C., and a low-melting lipid having a melting point of about 40° C. or below to form a blended mixture; milling the blended mixture to form a particle size distribution of the high-melting lipid and the hydrophilic powder; and the particle size distribution includes an amount of the high melting lipid with a particle size of about 4 microns or less to render the creamy food filling bake-stable so that it exhibits 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.