RU2322086C1 - Creamy filler composition and method for producing the same - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: composition contains lipid fraction consisting of vegetable oil having solid fat index of 0 at room temperature, saturated fats fraction, and partly hydrogenised fats fraction. Composition also contains sweetener and wheat gluten fraction having increased gliadine content as compared to natural gliadine content in wheat gluten. Also, method for preparing of said composition and food composition containing said creamy filler composition are described in Specification.

EFFECT: increased stability of creamy filler composition at room temperature and improved organoleptical properties.

16 cl, 2 dwg, 4 tbl, 7 ex

Description

The invention relates to the food industry and, in particular, to a cream filling composition, a method for preparing such a cream filling composition and food compositions containing said cream filling composition.

Compositions of cream filling for cookies with a layer in most cases consist of sucrose or sucrose in combination with other sweeteners, flavorings and oils or fats. These oils, fats or oil / fat mixtures (hereinafter referred to as “oil compositions”) are important for the organoleptic characteristics of the cream, as well as for its texture and storage stability.

To ensure these properties, these oil compositions are formulated by combining various fats and oils subjected to complete or partial hydrogenation. As a result, the oil component of the cream filling contains an increased amount of saturated fatty acids in combination with trans fatty acids. Typical examples of such cream fillings are described in US 3244536, US 4834991 or US 4753812.

US 3244536 describes a filling fat composition obtained by combining component A, which is a partially hydrogenated fat with a high content of C ₁₈ fatty acid, with component B, which is a vegetable oil having a high content of lauric acid. The mixture is then transesterified. Any animal fat or vegetable oil may be used as starting material for component A, since they contain at least 50% C ₁₈ fatty acid. As component B, any vegetable oil that contains lauric acid can be used. Coconut oil and palm kernel oil are preferred. Such a fat composition of the filling shows a narrow range of plasticity, i.e. a wide temperature range beyond which the fat is soft, suitable for processing, i.e. not yet solidified.

US 4,834,991 discloses a soybean oil filling cream that has an improved “volatile” property resulting in a quick release of aroma when consumed in cream. The ingredients of the filling cream are mixed, aerated and cooled at the same time in order to achieve a specific gravity of about 0.85 to 1.20. Ready-made filling cream is used as a filling for cookies with a layer or other flour confectionery.

US 4,753,812 discloses a cream filling composition comprising a fat matrix consisting predominantly of plastic fat of a specific SFI (solid fat index) profile and with a specific melting point and solid butter also of a specific SFI profile and with a specific melting point. The composition is characterized as having good strength in a wide temperature range from about 10 ° C to 32 ° C and a very low solid fat content at temperatures above about 37 ° C.

Products that are used as a thickener in the above US patent applications, such as skimmed milk powder or soy protein, are effective in increasing the ductility and yield of the filling composition at elevated temperatures. However, these fatty filling compositions contain saturated and / or partially hydrogenated fats.

The introduction of saturated and / or partially hydrogenated fats into food compositions has become a subject of discussion in recent years as a real health threat. Indeed, both types of fat are directly associated with non-fatal heart attacks and deaths in coronary insufficiency. It is also assumed that the amount and type of dietary fat affects depression. In addition, it has also been reported that the presence of trans-fatty acids in partially hydrogenated fats also increases the risk of diabetes and certain cancers, such as breast cancer.

Therefore, there is growing concern about the use of these saturated or partially hydrogenated oil compositions in a wide range of food compositions, including cream filling compositions.

Attempts have already been made to reduce the fat content and / or calorie content of cream fillings, as evidenced by the patent literature relating to this subject.

For example, in the example GB 1458568, cream fillings are disclosed containing 22% water, 45% sugar and 33% shortening. This shortening contains an emulsifier system that provides stable, creamy fillings containing a significant amount of water.

The cream filling composition disclosed in EP 827 693 does not have an essentially emulsion form and consists of 10-20% water, 30-60% fats, milk protein and sugar. In this case, the fat fraction is characterized by a solid fat content> / = 8% at 30 ° C.

However, the presence of too much water in cream fillings for cookies with a layer may cause the cookies to turn out unbaked and lose their crunchy properties.

DD 285469 describes low fat cream fillings consisting of an aqueous mixture of sugar and a thickener in combination with a fat component.

No. 5,939,127 describes a low-fat cream filling in which the fat component is replaced with a fat substitute composition in combination with glycerin. The specified fat substitute is an aqueous mixture of an emulsifier and inulin.

In US 5,626,903, fat reduction is realized by using an emulsifier system, wherein the fat content is reduced to at least below 16%.

An anhydrous low fat filling composition is disclosed in US 5612078, in which part of the fat is replaced by a polyol (glycerin) and a specific emulsifier.

In all of the above documents, saturated and / or partially hydrogenated oil compositions are part of the formulation.

Therefore, it is highly desirable that virtually all saturated and / or partially hydrogenated fats be replaced with unsaturated or polyunsaturated fats or oils. In addition to this, all prior art solutions have one or more disadvantages regarding nutritional, organoleptic, functional, economic and / or production related characteristics.

Thus, the aim of the invention is the provision of cream filling compositions that do not contain mainly saturated fats and do not contain partially hydrogenated fats, but contain almost exclusively natural vegetable oils having a high content of unsaturated and / or polyunsaturated fatty acids, but in which:

- cream fillings should maintain their consistency at room temperature and provide good organoleptic properties in the process of their consumption;

- fillings should have good whipping, allowing to give the filling cream a light and dense texture when whipping and aerating;

- the cream filling composition should have good storage stability.

"Not containing substantially saturated fats and not containing partially hydrogeated fats" means

- a fraction of saturated fats, representing from 0% to 5% wt./wt. total lipid fraction, and

- fraction of partially hydrogenated fats, representing from 0% to 1% wt./wt. total lipid fraction.

"Natural vegetable oils" means vegetable oils that have not undergone partial hydrogenation, while showing an SFI (solid fat index) of about 0 (zero) at room temperature (25 ° C).

The purpose of the invention is achieved by providing a cream filling composition that contains

- a lipid fraction consisting of vegetable oil having SFI = 0 at room temperature, a saturated fat fraction representing from 0% to 5% wt./wt. the total fraction of lipids, and the fraction of partially hydrogenated fats, representing from 0% to 1% wt./wt. total lipid fraction,

- sweetener powder composition

- and a fraction of wheat gluten having a higher gliadin content compared to the natural gliadin content in wheat gluten.

In a preferred cream filling composition according to the invention, the cream filling composition comprises

- from 25 to 60% wt. a lipid fraction consisting of a vegetable oil having SFI = 0 at room temperature; a saturated fat fraction representing 0% to 5% w / w. the total fraction of lipids, and the fraction of partially hydrogenated fats, representing from 0% to 1% wt./wt. total lipid fraction;

- from 40 to 70% wt. sweetener powder compositions;

- and from 1 to 15% wt. fractions of wheat gluten having a higher gliadin content compared to the natural gliadin content in wheat gluten.

More preferably, the cream filling composition according to the invention comprises

- from 30 to 50% wt. a lipid fraction consisting of a vegetable oil having SFI = 0 at room temperature; fractions of saturated fats, representing from 0% to 5% wt./wt. the total fraction of lipids, and the fraction of partially hydrogenated fats, representing from 0% to 1% wt./wt. total lipid fraction;

- from 45 to 65% wt. sweetener powder compositions;

- and from 3 to 12% wt. fractions of wheat gluten having a higher gliadin content compared to the natural gliadin content in wheat gluten.

In a preferred embodiment, the cream filling composition according to the invention, the sweetener powder composition comprises one or more carbohydrate-based sweeteners.

In another preferred embodiment of the cream filling composition according to the invention, the sweetener powder composition comprises one or more high intensity sweeteners.

In yet another preferred embodiment of the cream filling composition according to the invention, the sweetener powder composition comprises a combination of one or more carbohydrate-based sweeteners with high intensity sweeteners.

The wheat gluten fraction of the cream filling composition according to the invention preferably contains a gliadin-rich fraction in which the gliadin / glutenin ratio is at least 2, more preferably at least 2.5 and most preferably at least 3, according to the results determination by solvent fractionation.

In a preferred embodiment, the cream filling composition according to the invention, the wheat gluten fraction is obtained by the following method:

gluten is dispersed (continuously or not) in water to a dry matter content ranging from 5 to 30%, then

- the pH of the dispersion is set in the range from 4.4 to 4.8 and

- a mixture of gluten with water is subjected to shear forces, as a result of which the dispersion (continuously or not) can be fractionated into gliadin-rich and glutenin-rich fractions, resulting in one gliadin-rich fraction with a gliadin / glutenin ratio of at least 2.5, and one glutenin-rich fraction with a gliadin / glutenin ratio of less than 0.8.

In a first preferred method for preparing the cream filling composition according to the invention, the cream filling composition is prepared in a batch mode.

According to one possibility, periodic preparation is carried out by first mixing the gliadin-rich fraction with the sweetener powder and then adding oil under continuous stirring until a homogeneous viscous cream is obtained.

According to another possibility, periodic preparation is carried out by initially mixing the gliadin-rich fraction with oil and then adding the sweetener powder under stirring until complete homogeneity.

In a second preferred method for preparing the cream filling composition according to the invention, the cream filling composition is continuously prepared.

Continuous cooking is carried out, for example, by continuously dispensing a sweetener powder, a gliadin-rich fraction and oil into a continuous mixer.

Further in the description and the following examples highlights the distinctive features and characteristics, which should be considered as not limiting the overall scope of the invention arising from the above description and the claimed claims at the end of this text.

The cream filling composition of the present invention is characterized in that it contains

- a lipid fraction consisting of vegetable oil having SFI = 0 at room temperature and a saturated fat fraction representing from 0% to 5% w / w. total lipid fraction, sweetener powder composition,

- and a fraction of wheat gluten having a higher gliadin content compared to the natural gliadin content in wheat gluten.

The sweetener powder composition typically contains one or more carbohydrate-based sweeteners, but may also contain high intensity sweeteners.

The most preferred vegetable oils that can be used in these cream filling compositions are, among others (but their list is not limited to those mentioned here), soybean oil, corn oil, sunflower oil, rapeseed oil, canola oil, peanut oil, cottonseed oil, olive oil and safflower oil.

The sweetener powder composition may contain, among others, a powder of sucrose, dextrose, fructose, maltitol, sorbitol, isomalt, lactit, xylitol, erythritol, mannitol, polydextrose, tagatose, maltodextrin, hydrogenated and non-hydrogenated starch hydrolysates, a hydrogenated or more maltodext two-mixture products.

These carbohydrate-based sweeteners can also be combined with a high-intensity sweetener, such as, for example, aspartame, acesulfame K, saccharin, cyclamate, alitam, sucralose, stevioside, neohesperidin, etc.

The wheat gluten fraction typically comprises a gliadin-rich fraction in which the gliadin / glutenin ratio is at least 2, as determined by the “solvent fractionation” method disclosed in WO 03/013266 (see FIG. 2).

More preferably, the gliadin / glutenin ratio in the wheat gluten fraction is at least 2.5, and most preferably at least 3.

The specified solvent fractionation method uses various solubility characteristics of the classes of wheat protein in different solvents to separate gliadins, glutenins and albumin and globulins. The distribution of protein in various solvents is quantified by Kjeldahl analysis.

Equipment

- 40 ml polypropylene (PP) centrifuge tubes

- centrifuge (capable of rotating at 15,000 g)

- analytical balance

- 0.5 M NaCl

- 1.5% SDS solution (sodium dodecyl sulfate)

- 95% ethanol

- incubation chamber at 10 ° C

- Kjeldahl apparatus

- Kjeldahl tablets

- for 300 ml tubes: type ST (5 g K ₂ SO ₄ +0.15 g CuSO ₄ · 5H ₂ O + 0.15 g TiO ₂ ).

- for 100 ml tubes: CTQ type (1.5 g K ₂ SO ₄ + 0.045 g CuSO ₄ · 5H ₂ O + 0.045 g TiO ₂ ).

Extraction

The extraction scheme is presented in figure 2. All extractions were carried out for 30 min at room temperature.

- Weigh the sample in a +/- 40 ml PP centrifuge tube. The amount of flour 2000 g, the amount of gluten 200 mg, the number of test samples corresponds to +/- 150-160 mg of protein.

- Add 20 ml of a 0.5 M NaCl solution. Stir for 30 minutes at room temperature (RT). After extraction, centrifuge at 500 g for 15 min at RT. Carefully drain the supernatant from the pellet into a clean PP tube. Add the following 20 ml of a 0.5 M NaCl solution to the residue (precipitate A) and repeat extraction and centrifugation. Combine this second supernatant with the first, and then centrifuge at 15,000 g for 15 min at RT. The supernatant contains albumin and globulin.

- 6 ml of a 1.5% SDS solution are added to the residue (sediment B). The mixture is homogenized and combined with precipitate A. Extraction takes 30 minutes at RT. Then, 14 ml of absolute ethanol are added dropwise and the mixture is stirred for another 30 minutes. at RT. After centrifugation at RT for 15 min at 500 g, a precipitate and supernatant 3 are obtained. This complete extraction is repeated on the obtained precipitate with the release of precipitate C and supernatant 4.

- Supernatants 3 and 4 are combined in a small beaker and incubated in an incubation chamber at 10 ° C for 60 minutes. A fine precipitate forms, then this mixture is poured into a centrifuge tube containing precipitate C. The mixture is immediately placed in a centrifuge and centrifuged at 15,000 g for 15 min at 10 ° C. This gives a supernatant containing gliadins and a precipitate containing glutenins.

Kjeldahl definition

Solutions containing albumin / globulins and gliadins (± 40 ml) are quantitatively transferred to disruption vials (750 ml). A tablet, 14 ml of concentrated sulfuric acid and 3 drops of octanol (anti-foaming agent) are added, and the samples are destroyed within 90 minutes (until transparent). The concentrate (approximately 15 ml) is transferred to a Kjeldahl flask and nitrogen is determined, as described in Amylum method 0701. The glutenin fraction is freeze-dried and the nitrogen content is determined as in dry products.

The results show the amount of protein found in different classes and expressed as% recovered protein.

It is desirable that the aforementioned wheat gluten fractions are obtained by the method disclosed in WO 03/013266, i.e. gluten is dispersed (continuously or not) in water to a dry matter content ranging from 5 to 30%, after which

- the pH of the dispersion is set in the range from 4.4 to 4.8 and

- a mixture of gluten with water is subjected to shear forces, as a result of which the dispersion (continuously or not) can be fractionated into gliadin-rich and glutenin-rich fractions, and this produces one gliadin-rich fraction with a gliadin / glutenin ratio of at least 2.5, and one glutenin-rich fraction with a gliadin / glutenin ratio of less than 0.8.

In a preferred aspect of the invention, the cream filling composition is characterized in that it contains:

- from 25 to 60% wt. a lipid fraction consisting of a vegetable oil having SFI = 0 at room temperature, and a saturated fat fraction representing 0% to 5% w / w. total lipid fraction,

- from 40 to 70% wt. sweetener powder compositions;

- and from 1 to 15% wt. wheat gluten fractions having increased

gliadin content compared to the natural gliadin content in wheat gluten.

In a more preferred aspect of the invention, the cream filling composition is characterized in that it contains

- from 30 to 50% wt. a lipid fraction consisting of a vegetable oil having SFI = 0 at room temperature, and a saturated fat fraction representing 0% to 5% w / w. total lipid fraction,

- from 45 to 65% wt. sweetener powder compositions;

- and from 3 to 12% wt. fractions of wheat gluten having a higher gliadin content compared to the natural gliadin content in wheat gluten.

The products according to the invention can be prepared in a batch process or in a continuous process.

In a batch process, a gliadin-rich fraction may be mixed first with a sweetener powder. Then, oil can be added under continuous stirring until a homogeneous viscous cream is obtained.

Alternatively, the gliadin-rich fraction is first mixed with oil, followed by the addition of a sweetening compound under stirring until complete homogeneity.

The continuous process includes, for example, continuously dispensing a sweetener, gliadin-rich product and oil into a continuous mixer (for example, Lödige, VOMM or Denissen mixers, but the list is not limited to those mentioned here).

The compositions obtained in this way show a number of mechanical properties making them very suitable as cream fillings for cookies with a layer. Important properties are consistency at room temperature and “smoothness” at body temperature in combination with a light and dense texture. In addition, storage stability is also a very important property.

Another advantage of the method according to the invention is based on the fact that, in contrast to the prior art methods described, for example, in US 4753812 and US 4834991 (which are discussed in the Prior art section), the new method eliminates the need for a heat treatment step and cooling / crystallization to obtain cream filling compositions, for example, for cookies with a layer or layered wafers with a layer.

The invention also relates to food compositions containing a cream filling of the invention. Typical representatives are, for example, cookies with a layer or layered wafers with a layer.

Information confirming the possibility of carrying out the invention

Examples 1-2

In the following examples, the cream filling compositions of the invention were compared with compositions containing other protein ingredients, rather than high gliadin fractions of wheat gluten (referred to herein as gliadins). The functional properties of the cream filling, such as texture consistency and storage stability, were determined respectively by the compressive force measured by the texture analyzer, and by oil leaching as a function of time.

The following tables 1a and 1b describe several compositions containing various types of proteins. Table 1a discloses standard formulation compositions. These standard formulations are based on two references:

- Information from Kraft General Foods, for example, about Oreo cookies;

- Brochure "Secondary processing in biscuit manufacturing" by Duncan Manley, 1998, Chapter 6, Cream sandwiching. On page 43, it is stated that a formulation is usually used that includes about 30% fat in the cream, but a lower level of about 20% or a high level of about 45% is possible.

Table 1b relates to similar compositions in comparison with the indicated Oreo cookies, but containing the gliadin-rich fraction according to the invention. The amount is given in wt. parts.

Table 1a: Cream Formulations Standard Formulations Ingredients Compares. example 1 Compares. example 2 Compares. example 3 Compares. example 4 Soybean oil 34 34 36 34 Gluten - - - 6 Caseinate 6 - - - Soy isolate - 6 - - Powdered sugar 60 60 64 60 Table 1b: Cream filling compositions (part of the invention) Ingredients Example 1 Example 2 Soybean oil 34 - Olive oil - 34 Gliadins 6 6 Powdered sugar 60 60

Cream filling compositions were prepared as follows:

first, powdered sugar and protein ingredients were mixed in a dry way in a Kenwood mixer equipped with a whisk K. Then all the butter was added immediately. During the first 15 seconds, mixing was carried out at low speed. Over the next 3 minutes, the ingredients were mixed at maximum speed.

The cream filling compositions obtained in this way were then compared with commercial cream filling compositions containing saturated and / or partially hydrogenated fats / oils.

Industrial cream fillings were obtained by extracting cream fillings in the form of interlayers in cookies of three industrial brands: Oreo, Prince-LU and Frou Frou.

In a comparative evaluation of three different formulations, the following tests were performed:

Texture analysis

The prepared cream fillings were placed in a small cup 12 mm high and 5.4 cm in diameter. The sample was conditioned for at least one hour at the temperature at which measurements were taken (room temperature).

A cylindrical probe with a diameter of 5 mm was introduced at a speed of 1 mm / s, to a depth of 5 mm in a cream filling. With its help, the compression force (in g) was measured as an indicator of the texture consistency.

Oil retention stability

A layer of cream filling 2 mm thick was smeared on silicone paper. A cylinder with a sharp edge with a diameter of 32.2 mm cut a disk and placed it in the center of the synergy paper. (Thick filter paper for half an hour test, Bridge & Company, printers & stationers) (see figure 1). Then, the paper containing the cream filling was stored at 25 ° C, and oil spreading was measured at certain points in time. Oil spreading was defined as the average spreading value in four directions. At the same time, oil spreading is inversely proportional to storage stability.

Table 2 contains data on the compression force of cream fillings, as well as data on the spreading of oil as a function of time. The performance of the fillings produced by the industry is compared with the product compositions of Tables 1a and 1b.

Table 2: Texture consistency and storage stability of cream filling compositions Oil spreading, mm Filling composition Compressive force (in g) 1 day 25 ° C 7 days 25 ° C Oreo 287 5 fifteen Prince lu 42 6 fifteen Frou frou twenty 8 twenty Comp. example 1 NM (1) 10 25 Comp. example 1 NM (1) 10 27 Comp. example 1 NM (1) 10 21 Comp. example 1 NM (1) 16 27 Example 1 52 8 eighteen Example 2 63 10 17

(1): the value of the compression force could not be determined.

Comparative examples 1-4, containing soy isolate, caseinate and wheat gluten or with no protein at all, did not provide a dense texture. They were also not stable in storage for long periods, as shown by the oil retention test.

Examples 1 and 2 according to the invention provide stable dense cream filling compositions based on liquid unsaturated oils.

Examples 3-7

In this series of examples according to the invention, a number of formulations with varying sugar, oil and protein contents were tested. The cream filling compositions are shown in table 3, while the indicators of consistency and storage stability are shown in table 4.

Table 3: Cream Filling Compositions Ingredients Example 3 Example 4 Example 5 Example 6 Example 7 Soybean oil 27 34 40 31 37 Gliadins 3 6 10 four 8 Powdered sugar 70 60 fifty 65 55

The above formulations were tested using the same test methods and under the same test conditions as the compositions disclosed in Examples 1-2.

Table 4: Texture consistency and storage stability of cream filling compositions Oil spreading in mm Filling composition Compressive force (in g) 1 day 25 ° C 7 days 25 ° C Example 3 194 5 fifteen Example 4 64 10 eighteen Example 5 69 10 twenty Example 6 91 8 fifteen Example 7 52 10 22

The table shows that it is possible to obtain various consistencies as a function of the composition of the filling.

Therefore, using the formulations of the invention, storage stability comparable to that of industrial formulations can be achieved.

Claims (16)

1. The composition of the cream filling, characterized in that it contains a lipid fraction consisting of vegetable oil having a solid fat index of 0 at room temperature, a saturated fat fraction representing 0 to 5% w / w. the total fraction of lipids, and the fraction of partially hydrogenated fats, representing from 0 to 1% wt./wt. total lipid fraction, sweetener powder composition, and a fraction of wheat gluten having a higher gliadin content compared to the natural gliadin content of wheat gluten. 2. The cream filling composition according to claim 1, characterized in that it contains from 25 to 60 wt.% a lipid fraction consisting of vegetable oil having a solid fat index of 0 at room temperature, a saturated fat fraction representing from 0 to 5% wt./wt. the total fraction of lipids, and the fraction of partially hydrogenated fats, representing from 0 to 1% wt./wt. total lipid fraction; 40 to 70% by weight of a sweetener powder composition; and from 1 to 15 wt.% fractions of wheat gluten having a higher gliadin content compared to the natural gliadin content in wheat gluten. 3. The cream filling composition according to claim 2, characterized in that it contains from 30 to 50 wt.% a lipid fraction consisting of vegetable oil having a solid fat index of 0 at room temperature, a saturated fat fraction representing from 0 to 5% wt./wt. the total fraction of lipids, and the fraction of partially hydrogenated fats, representing from 0 to 1% wt./wt. total lipid fraction; from 45 to 65% by weight of a sweetener powder composition; and from 3 to 12 wt.% fractions of wheat gluten having a higher gliadin content compared to the natural content of gliadin in wheat gluten. 4. The cream filling composition according to claim 1, characterized in that the sweetener powder composition contains one or more carbohydrate-based sweeteners. 5. The cream filling composition according to claim 1, characterized in that the sweetener powder composition contains one or more high intensity sweeteners. 6. The cream filling composition according to claim 1, characterized in that the sweetener powder composition comprises a combination of one or more carbohydrate-based sweeteners with high intensity sweeteners. 7. The cream filling composition according to claim 1, characterized in that the wheat gluten fraction contains a gliadin-rich fraction in which the gliadin / glutenin ratio is at least 2, as determined by solvent fractionation. 8. The cream filling composition according to claim 7, characterized in that the wheat gluten fraction contains a gliadin-rich fraction in which the gliadin / glutenin ratio is at least 2.5, as determined by solvent fractionation. 9. The cream filling composition of claim 8, wherein the wheat gluten fraction contains a gliadin-rich fraction in which the gliadin / glutenin ratio is at least 3, as determined by solvent fractionation method. 10. The cream filling composition according to any one of claims 1 to 9, characterized in that the wheat gluten fraction is obtained using the following method: gluten is dispersed, continuously or not, in water to a dry matter content ranging from 5 to 30%, after which the pH of the dispersion is set in the range from 4.4 to 4.8, and the gluten-water mixture is subjected to shear force, so that the dispersion (continuously or not) can be fractionated into gliadin-rich and glutenin-rich fractions to produce one gliadin-rich fraction with a gliadin / glutenin ratio of at least 2.5, and one glutenin-rich fraction with a gliadin / glutenin ratio of less than 0.8. 11. A method of preparing a cream filling composition according to any one of claims 1 to 10, characterized in that the cream filling composition is prepared in a batch mode. 12. The method according to claim 11, characterized in that the preparation in a batch mode is carried out by initial mixing the gliadin-rich fraction with a sweetener powder, followed by the addition of oil under continuous stirring until a homogeneous viscous cream is obtained. 13. The method according to claim 11, characterized in that the preparation in a batch mode is carried out by initial mixing the gliadin-rich fraction with oil, followed by the addition of a sweetener powder under stirring until complete homogeneity. 14. A method of preparing a cream filling composition according to any one of claims 1 to 10, characterized in that the cream filling composition is prepared in a continuous mode. 15. The method according to 14, characterized in that the continuous preparation is carried out by continuously dispensing a sweetener powder, gliadin-rich fraction and oil into a continuous mixer. 16. Food compositions containing a cream filling composition according to any one of claims 1 to 10.

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