Patent ID: 8287936

Claim:
A method of forming a lipid-based, creamy food filling that is bake-stable up to a temperature of at least about 125Â° C., the method comprising: blending a hydrophilic powder, a high-melting lipid with a melting point of at least about 70Â° C., and a low-melting lipid having a melting point of about 40Â° 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 150Â° C.