Bake-stable creamy food filling base

摘要

Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.

主权项

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.