BASE OF CREAMY FOOD FILLING STABLE DURING BAKING Russian patent published in 2014 - IPC A23L1/00 A23D9/00 A21D13/00 

FIELD: food industry.

SUBSTANCE: invention relates to a fat-based creamy food filling stable during baking and to the filling production method. The fat-based creamy food filling stable during baking contains a continuous fat phase containing low-melting fat with melting temperature equal to 40°C or lower, a solid phase dispersed in the continuous fat phase and containing hygrophilous powder and high-melting fat with melting temperature equal to at least 70°C, where water activity is equal to 0.5 or less. The particles of hygrophilous powder and high-melting fat generate bimodal distribution of creamy food filling particles according to size including one dust particles fraction containing dust subfraction with dust particles sized less than 4 microns and another fraction containing a creamy subfraction with particles sized more than 4 microns. The bimodal distribution of the creamy food filling particles according to size efficiently promotes imparting stability during baking to the creamy food filling which is evidenced by essential absence of the filling spreading out and essential absence of fat isolation from the filling after heating of the creamy food filling sample during 10 minutes at a temperature of 150°C. The fat-based creamy food fillings are stable during baking at a temperature of at least up to nearly 125°C.

EFFECT: invention allows to produce creamy food fillings especially applicable in products wherein a filling is to be added before baking.

33 cl, 5 dwg, 10 tbl, 8 ex