1. A lipid-based food filler comprising (a) a lipid system and (b) particles of a size of about 30 microns or less, which are characterized by a lipophilic surface, in which the filler has a water activity of less than about 0.3, and in which fat, according to essentially, does not separate from the filler when the filler is heated to temperatures up to about 200 ° F. 2. The filler according to claim 1, wherein the lipid system comprises a high melting lipid having a melting point of about 110 ° F or higher, and a low melting lipid having a melting point of about 105 ° F or lower. A filler according to claim 2, wherein the high-melting lipid comprises shortening. A filler according to claim 2, wherein the low melting lipid comprises soybean oil. A filler according to claim 2, in which the lipid system contains from about 60 wt.% To about 90 wt.% Low melting lipid. A filler according to claim 2, in which the lipid system contains from about 10 wt.% To about 40 wt.% High melting lipid. A filler according to claim 2, wherein the lipid system contains about 75 wt.% Low melting lipid and about 25 wt.% High melting lipid. A filler according to claim 1, wherein the lipid system is contained in an amount of from about 25 wt.% To about 45 wt.% Of the filler. The filler according to claim 1, in which the lipid system is contained in an amount of about 33 wt.% Filler. The filler according to claim 1, in which the particles contain particles of calcium carbonate. The filler according to claim 1, in which the particles are contained in an amount of from about 10 wt.% To about 25 wt.% Filler. The filler according to claim 1, in which the particles are contained in an amount of about 17 wt.% Filler. The filler according to claim 1, in which the particles are characterized by a degree of hyd1. Пищевой наполнитель на основе липидов, содержащий(a) липидную систему и(b) частицы с размером приблизительно 30 мкм или меньше, которые характеризуются липофильной поверхностью,в котором напо
