Fillings for bakery and confectionary products

Abstract

It relates to a filling composition comprising, a sweetener, one or more hydrocolloids, a plant protein, water and fat, and the fat is present in an amount of from 5 to 20 wt.%, and the water is present in an amount of from 20 to 60 wt.% based upon the weight of the filling composition; and the plant protein is pea protein. The sweetener is present in an amount of from 25 to 60 wt.%. The one or more hydrocolloid is present in an amount of from 0.5 to 2 wt.%. The plant protein is present in an amount of from 0.1 to 1 wt.%. It further relates to a food product comprising at least one food ingredient and the filling composition, wherein the food product is a bakery product, a confectionary product, or a frozen dessert.

Description

PT-2181-WO-PCTFILLINGS FOR BAKERY AND CONFECTIONARY PRODUCTSCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Patent Application No.24198938.3, filed September 6, 2024, which is incorporated by reference herein in its entirety.FIELD OF THE INVENTION

[0002] The present invention relates to a filling composition usable in a food product, and a process for preparing it.BACKGROUND OF THE INVENTION

[0003] The use of fillings in food manufacture is popular due to the variety of foods, tastes and textures that can be created. Different ty pes of fillings are available. There are water-based fillings, fat-based fillings and emulsion-based fillings.

[0004] When used in bakery products, the filling usually needs to withstand high temperatures without losing flavor, shape and / or texture after baking. However, bake stability of these fillings, also referred to as heal resistance or heat stability, remains a problem in the food industry.

[0005] Some fillings are also added to the food product after baking. The heating of the filling itself is prevented. However, these fillings need to comply with requirements related to stability, texture and mouthfeel

[0006] There is still a need in the industry for fillings with low fat content, reduced saturated fat content, pumpability of the filling, and maintaining or improving the textural and / or sensorial properties. The present invention provides such a product.SUMMARY OF THE INVENTION

[0007] The present invention relates to a filling composition comprising, a sweetener, one or more hydrocolloids, a plant protein, water and fat, and the fat is present in an amount of from 5 to 20 wt. % based on the weight of the filling composition; and the water is present in an amount of from 20 to 60 wt.% based upon the weight of the filling composition; and wherein the plant protein is pea protein.PT-2181-WO-PCT[0008 J It further relates to a food product comprising at least one food ingredient and the filling composition of the present invention, wherein the food product is a bakery product, a confectionary product or frozen dessert.

[0009] Finally, it relates to a process for preparing the claimed filling composition and; the process is comprising: blending sweetener, water, one or more hydrocolloids, plant protein and fat and optionally at least one other ingredient, and obtaining the claimed filling composition.DETAILED DESCRIPTION

[0010] The present invention relates to a filling composition comprising a sweetener, one or more hydrocolloids, a plant protein, water and fat, and the fat is present in an amount of from 5 to 20 wt.% based on the weight of the filling composition; and the water is present in an amount of from 20 to 60 wt.% based upon the weight of the filling composition; and wherein the plant protein is pea protein.Filling composition

[0011] The term “filling composition’’ refers to an edible composition that is fully or partially encased in a food product; sandwiched between layers of a food product.

[0012] In an aspect of the invention, the filling composition is a bake-stable filling composition.Bake stable filling composition

[0013] Bake stability’. also referred to as heat resistance or heat stability, is the retention of the shape during baking, while providing a good mouthfeel.

[0014] Good bake stability is characterized by good shape stability (e.g. characterized by a no / low flow out of the food product), and good mouthfeel (creaminess, stickiness) after baking of the food product.

[0015] In an aspect of the invention, the filling composition is a bake-stable filling.

[0016] In an aspect of the invention, the filling composition is a co-extruded with the dough or deposited followed by baking.

[0017] In an aspect of the invention, the filling composition is a co-extruded with the dough or deposited on puff pastry (pain au chocolate, croissant, chocolatine), followed by baking.PT-2181-WO-PCTSweetener

[0018] The sweetener used in the present invention can be any sweetener that is commonly used in fillings. It may be a natural or artificial sweetening agent.

[0019] The sweetener can be a mixture of several sweeteners. The sweetener may be a nutritive carbohydrate sweetener and / or a sugar substitute.

[0020] Suitable nutritive carbohydrate sweeteners may be, but are not limited to, sucrose (for example from cane or beet), dextrose, fructose, lactose, maltose, glucose syrup, fructose syrup, com syrup, invert sugar, honey, maple sugar, brown sugar, molasses and the like. The nutritive carbohydrate sweetener can be used in cry stalline or syrup form.

[0021] Suitable sugar substitutes may be, but are not limited to, bulking agents, sugar alcohols, i.e., polyols, or high intensity sweeteners, or combinations thereof.Suitable high intensity7sweeteners include aspartame, acesulfame salts such as acesulfame-K, saccharins, cyclamates, sucralose, alitame, neotam, steviosides, glycyrrhizin, neohesperidin dihydrochalone, monatin. monellin, thaumatin. brazzein. and mixtures of two or more thereof.The polyols can be selected form tetritols, pentitols, hexitols and higher polyols and the like. The polyols can be but are not limited to erythritol, sorbitol, mannitol, xylitol, arabinitol, iditol, galactitol, maltitol, isomaltitol, isomalt, lactitol, and mixtures of tw o or more thereof.Suitable bulking agents may be any of those typically used in the art and include polydextrose, cellulose and its derivatives, maltodextrin and the like, and mixtures thereof.Preferably, the sweetener comprises sucrose and more preferably the sweetener is sucrose.

[0022] In an aspect of the invention the sweetener is present in the filling composition of the present invention in an amount of from 25 wt.% to 60 wt.%, preferably from 30 wt.% to 55 wt.%, based on the weight of the filling.Fats

[0023] In the present invention, the fat is present in an amount of from 5 to 20 w t. % based on the weight of the filling composition, preferably the fat is present in an amount of 7 to 15 wt.% based on the weight of the filling composition.

[0024] Within the scope of this invention, the terms "oils" and "fats" will be used interchangeably.

[0025] The fats can be characterised in terms of saturated fatty acid content (SAFA content).PT-2181-WO-PCT100261 The term “SAFA” means saturated fatty acid residues and the fatty acid is having a carbon chain length in a range of C8:0 to C24:0.

[0027] In an aspect of the invention, the fat is a vegetable oil or derived from a vegetable oil.

[0028] The vegetable oil that is used in the present invention may be derived from one or more vegetable sources and may include oils and / or fats from a single origin or blends of two or more oils and / or fats from different sources or with different characteristics. They may be derived from standard oils or from specialty oils such as oils that have been subjected to a modification process such as fractionation, interesterification, full hydrogenation and combinations thereof.

[0029] Examples of vegetable oils are amongst others, camelina oil, canola oil, cocoa butter, coconut oil, sal, mango kernel, illipe butter, cottonseed oil, com oil, groundnut oil, linseed oil, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, shea butter, soybean oil, sunflower oil. single or multiple fractionated oils, such as stearin and / or olein fractions, oil from any variety of oilseeds with increased level of unsaturated fatty acids compared to the original seed variety, such as mid or high oleic sunflower oil. These varieties with increased levels of unsaturated fatty acids can be obtained by natural selection or by genetic modification (GMO). Preferably, the vegetable oil is selected from the group consisting of cottonseed oil, com oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. More preferably, the vegetable oil is selected from the group consisting of rapeseed oil, sunflower oil. com oil, soybean oil, their corresponding high oleic varieties, and mixture of two or more thereof. The high oleic varieties are containing at least 40%, at least 50%, at least 60%, at least 70% and preferably at least 80% oleic acid in respect of the fatty acid profile.

[0030] In one aspect of the invention, the fat is sunflower oil.

[0031] In another aspect of the invention, the fat is coconut oil.

[0032] In an aspect of the invention, the fat of the filling composition is derived from vegetable oils and is a randomly interesterified fat.

[0033] In another aspect of the invention, the fat is randomly interesterified fat of cocoa butter and rapeseed oil.PT-2181-WO-PCT100341 In another aspect of the invention, the fat is randomly interesterified fat of palm olein and superolein.

[0035] The randomly interesterified fat is a triglyceride composition wherein the fatty' acids that are bound as acyl group in glycerides are randomly distributed over the glycerol backbone of the triglycerides.

[0036] The randomly interesterified fat can be obtained by means of a process of chemical or enzymatic interesterification.

[0037] A chemical interesterification is performed by using an acidic or basic catalyst, preferably a basic catalyst, such as, but not limited to, sodium methoxide or sodium ethoxide.

[0038] An enzymatic interesterification is obtained by means of a lipase enzyme. The lipase will generally be non-selective for the positions on the glyceride backbone in order to achieve the optimum random interesterification. Alternatively, selective lipases may be used, provided that the reaction conditions are such that no significant selectivity is observed, for example by running the reaction for extended periods of time. Suitable lipases include the lipases from Thermomyces lanuginosa, Rhizomucor miehei, Rhizopus delemar and Candida rugosa. Preferably, the lipase is suitable for use with food products.

[0039] The randomly interesterified fat may be characterized by the position of the saturated (S) and / or unsaturated (U) fatty acids bound onto the glycerol backbone of the triglycerides of the fat. Typically, the abbreviation S is used to denote a saturated fatty acid residue having 8 to 24 carbon atoms. The abbreviation U denotes an unsaturated fatty acid residue having 8 to 24 carbon atoms. Thus, a triglyceride having saturated fatty7acids at the 1- and 3- positions and an unsaturated fatty acid at the 2- position of the glycerol backbone is denoted SUS. Likewise, a triglyceride having 2 saturated fatty acids at the 1- or 2- position and at the 3- position of the glycerol backbone an unsaturated fatty7acid is denoted SSU.

[0040] In one aspect of the invention, the randomly interesterified fat is obtained by means of a chemical interesterification.Hydrocolloids

[0041] In one aspect of the invention, the one or more hydrocolloid present in the filling composition includes, but is not limited to gelatine, polymeric glycosaminoglycans such as e.g. hyaluronic acid, galactomannans, glucomannans, agar-agar, carrageenan, algin, carboxymethyl cellulose, pectin, amidated pectins, dextran, pullulan, xanthan gum, xyloglucans, native andPT-2181-WO-PCT modified starch, guar gum. locust bean gum, gellan gum. acacia gum, arabic gum. konjac gum. their derivatives, their corresponding salts and mixtures of two or more thereof. As before, the term carrageenan includes any of the three commercial classes of carrageenan: Kappa, lota and Lambda. The term galactomannan includes, without limitation, polymers having mannose:galactose ratios of 1: 1, 2: 1, 3: 1, 4: 1. 5: 1 such as fenugreek gum, (mannose:galactose ratio of ca. —1 :1), guar gum (mannose:galactose ratio of ca. 2: 1), tara gum (mannose:galactose ratio of ca. 3: 1), locust bean gum or carob gum (mannose:galactose ratio of ca. 4: 1) or cassia gum (mannose:galactose ratio of ca. 5: 1). Suitable sources of galactomannan include, without limitation, konjac root, konjac powder, konjac flour, konjac fiber, mucilage or sal ep powder.In one aspect of the invention the one or more hydrocolloid is selected from xanthan gum, guar gum, locust bean gum, konjac gum, alginate, pectin, gellan gum, agar-agar, or combinations of two or more thereof.

[0042] In one aspect of the invention the one or more hydrocolloids in the filling composition is konjac fiber and agar-agar.

[0043] In an aspect of the invention, the one or more hydrocolloids in the filling composition is konjac fiber.

[0044] In an aspect of the invention, the one or more hydrocolloid is present in an amount of an amount of from 0.5 to 2 wt.%, preferably in an amount of 0.8 to 1.7 wt.% based upon the weight of the filling composition.Plant Protein

[0045] The protein used in the present invention is a plant protein and the plant protein is pea protein.

[0046] In an aspect of the invention, the plant protein is present in an amount of from 0. 1 to 1 wt.%. preferably from 0.2 to 0.8 wt.% based upon the weight of the filling composition.Water

[0047] The water is present in an amount of from 20 to 60 wt.%, preferably from 25 to 55 wt.%, more preferably from 30 to 50 wt.% based upon the weight of the filling composition.PT-2181-WO-PCTAt least one other ingredient

[0048] In an aspect of the invention, the ‘"at least one other ingredient" is present in an amount of 3 to 35 wt.%, preferably from 4 to 30 wt.% based on the weight of the emulsion-based filling.

[0049] In an aspect of the invention, the filling composition is comprising at least one other ingredient selected from milk powder, skimmed milk powder, coffee powder, cocoa powder, cocoa fiber, cocoa mass, fruit purees, fruit syrups, fruit concentrates, fruit powder, nut pastes, water soluble fibers, colouring agents, flavouring agents, acidulants, or a combination of two or more thereof. The at least one other ingredient is not an emulsifier.

[0050] The at least one other ingredient may be milk powder.

[0051] Most commonly, milk powders are manufactured dairy products made by spray drying fresh milk. Milk powders may come in regular and instant versions.

[0052] Milk powders are products made from pure milk or may come as by-products from the cheese or butter-making process. It may include whole or skimmed milk powder, whey powder and the like Preferably the milk powder is whole milk powder, skimmed milk powder or whey powder.

[0053] Typical examples of fruit purees, fruit syrups, fruit concentrates, fruit pow der are based upon strawberries, raspberries and the like.

[0054] Fruit puree is a creamy, thick mixture made by crushing or blending fruits.

[0055] Fruit syrup is a concentrated fruit juice.

[0056] Fruit concentrate is likewise a fruit juice of which most of the water has been extracted.

[0057] Cocoa mass is cocoa liquor containing cocoa solids and cocoa butter.

[0058] Suitable examples of nut pastes are hazelnut paste, almond paste, peanut paste, and the like.

[0059] Suitable water-soluble fiber (liquid or solid) is a dextrin (resistant maltodextrin) from com.

[0060] In an aspect of the invention, the “at least one other ingredient” may be natural and synthetic colorants, natural and synthetic, flavors such as natural vanilla, vanillin, hazelnut flavour, butterscotch flavour, lemon flavour, caramel flavour, dulce de leche flavour, coffee flavour, salt, and the like.PT-2181-WO-PCT10061 J The ‘'at least one other ingredient’' may be cocoa powder, cocoa fiber, and the like.

[0062] In an aspect of the invention, the filling composition is comprising cocoa powder.

[0063] In an aspect of the invention, the filling composition is comprising at least one other ingredient wherein the at least one other ingredient is comprising water soluble fiber and cocoa powder.

[0064] In an aspect of the invention, the cocoa powder is present in an amount of 3 to 12 wt.%, preferably from 4 to 10 wt.% based on the weight of the filling composition.

[0065] In an aspect of the invention, the filling composition is comprising acidulants such as citric acid and the like.

[0066] In an aspect of the invention, the filling may contain beyond the fat added as such, fat components present in the at least one other ingredient, such as fats present in cocoa components (cocoa powder, cocoa mass), in milk components (whole milk powder, whey powder), in nut paste (for example, finely ground hazelnuts, peanuts), and the like.

[0067] In an aspect of the invention, the filling composition is comprising25 - 60 wt.% sweetener5 - 20 wt.% fat20 - 60 wt.% water- 0. 1 - 1.0 wt.% plant protein, wherein the plant protein is pea protein 0.5 - 2 wt.% one or more hydrocolloids, preferably konjac fiber 3 - 35 wt. % of at least one other ingredient.

[0068] In an aspect of the invention, the filling composition is comprising- 25 - 60 wt.% sweetener5 - 20 wt.% fat20 - 60 wt.% water0. 1 - 1.0 wt.% plant protein, wherein the plant protein is pea protein- 0.5 - 2 wt.% one or more hydrocolloids, preferably konjac fiber3 - 12 wt. % of at least one other ingredient, wherein the at least one other ingredient is cocoa pow der.

[0069] In an aspect of the invention, the filling composition is comprising30 - 55 wt.% sweetenerPT-2181-WO-PCT- 7 - 15 wt.% fat25 - 55 wt.% water0.2 - 0.8 wt.% plant protein, wherein the plant protein is pea protein0.8 - 1.7 wt.% one or more hydrocolloids, preferably konjac fiber- 4 - 30 wt. % of at least one other ingredient.

[0070] In an aspect of the invention, the filling composition is comprising30 - 55 wt.% sweetener- 7 - 15 wt.% fat- 25 - 55 wt.% water0.2 - 0.8 wt.% plant protein, wherein the plant protein is pea protein0.8 - 1.7 wt.% one or more hydrocolloids, preferably konjac fiber- 4 - 10 wt. % of at least one other ingredient, wherein the at least one other ingredient is cocoa powder.Process for preparing the filling composition

[0071] The process is comprising blending sweetener, water, one or more hydrocolloids, plant protein which is pea protein, fat, and optionally at least one other ingredient and obtaining the claimed filling composition.

[0072] Furthermore, the present invention relates to the filling composition obtainable by the process of the current invention.Food product

[0073] The present invention relates to a food product comprising the filling composition of the present invention.

[0074] In an aspect of the invention, the food product is a confectionary product, bakery product or frozen dessert.

[0075] In an aspect of the invention, the food product may be baked goods that are filled, such as pie, bread, cakes, muffins, buns, donuts, waffles, pastries, pretzels, biscuits, biscuit sandwiches, sandwich cookies, pie cookies, extruded cookies, thumbprint cookies, Hamentaschen cookies, Danish puff pastries, croissants, chocolate breads (pain au chocolate), brioches, and thePT-2181-WO-PCT like.

[0076] In an aspect of the invention, the food product may be ice cream with a filling.

[0077] In an aspect of the invention, the food product may be filled chocolate products.

[0078] Such food products, can be in an unbaked, baked, or partially baked form.

[0079] In an aspect of the invention, the food product is a bakery product.

[0080] In an aspect of the invention, the food product is baked.

[0081] In an aspect of the invention, the food product is co-extruded together with the filling composition of the current invention.EXAMPLESAnalytical MethodsFat tv acid profile

[0082] Fatty acid profile of the oil can be measured with the known available methods, such as by GC (as fatty acid methyl esters).

[0083] Fatty acid profile of the filling (for example the SAFA content) can be calculated based on the known fatty acid profile of the used oils and known fatty acid profile of the type of oil coming from ingredients (eg. cocoa butter coming from cocoa powder).Total fat content of the filling

[0084] The total fat content of the filling can be determined by methods known in the art (extraction followed by gravimetric methods) or calculated based on the fat content of the used ingredients.Rheology7

[0085] Rheology was measured using the Anton Paar Rheometer (MCR72), using the cylinder probe type CC27.

[0086] The filling was melted overnight >45°C and rheology was measured at room temperature.PT-2181-WO-PCTBake stability

[0087] The bake stability of the emulsion-based filling was evaluated in the pain au chocolat application (chocolate bread). The filling (25 grams) was deposited on the rectangular sliced puff pastry (width 12.2 cm and length 11.5 cm), the dough was rolled to form a pain au chocolat (6 pieces). The filled pain au chocolat were allowed to rise for 1 hour in a proofing cabinet, for 1 hour at 35°C and relative humidity of 85 %. After 1 hour of proofing, the pain au chocolat was baked in convection oven at 190°C for 15 minutes.

[0088] The aspect of the filling was evaluated after the baking step on parameters such as spread, leak out of the filling from the dough and mouthfeel (creaminess and stickiness).Comparative example 1

[0089] Bake stable dark chocolate sticks (CHD-BB-538-308) were used as comparison for evaluating the bake stability of the filling of the invention. The total fat content of the chocolate sticks is 25.6 wt. %. The SAFA content of the chocolate sticks is 15.3 wt. %.Example 1 to 4

[0090] The oil and cocoa powder were blended in the Thermomixer (Vorwerk TM5 model), speed 4, for 30 seconds, at around 40 °C. The water with icing sugar and / or glucose syrup and citric acid were dissolved in advance and added in the Thermomixer. The pea protein and konjac fiber were added and mixed for 5 min, at 90 °C (Thermomixer, speed 4).

[0091] All the ingredients were further mixed at 90 °C for 25 min (Thermomixer, speed 5). The formed filling was deposited in cups and stored in the cold conditions (5-10°C).

[0092] The filling was allowed to stabilise till next day before being tested on mouthfeel and rheology.

[0093] The recipes of the fillings can be seen in the Table 1.Table 1. Recipe of filling compositions (examples of the invention)PT-2181-WO-PCTTable 2. Rheology resultsPT-2181-WO-PCTExample 5 to 6

[0094] The sugar solution was prepared by dissolving sugar in water at around 60 °C (Thermomixer, speed 2. for 210 seconds).

[0095] The oil and cocoa powder were blended in the Thermomixer (Vorwerk TM5 model), speed 1, for 60 seconds, at around 45 °C followed by heating to 60°C, for 120 seconds, speed 4.

[0096] A solution was prepared by blending the pea protein, agar-agar, konjac fiber and water, and mixed for 5 min, at 90 °C (hand mixer, speed 4). All above ingredients were blended and mixed together for another 23 min, at 90 °C (speed 5).

[0097] A buffer solution with citric acid and sodium citrate was made of pH 3 and added into Thermomixer, mixed at 60 °C for 60 seconds (Thermomixer, speed 5).

[0098] The molten chocolate was then added, and all the ingredients further mixed at 60 °C for 60 seconds.

[0099] The formed filling was deposited in metal rings and stored in the cold conditions (5-10°C), overnight.

[0100] The filling was allowed to stabilise till next day before being tested on mouthfeel and bake stability.

[0101] The recipes of the fillings can be seen in the Table 3.Table 3, Recipes fillings (Example 5 and 6)PT-2181-WO-PCTCremoflex L2706 = interesterified (80% palm olein and 20% superolein)Bake stability tests of the fillings (Comparative example 2. Example 5 and 6)

[0102] The filling (7.6 g / mold) was deposited in the mold (metal ring) and placed in the freezer at minus 25°C.

[0103] The diameter of the filling was measured before and after baking at 90°C, for 15 minutes.

[0104] The test was performed with five repetitions. The bake stability7(BS) was expressed according to below formula:BS% = average size before baking * 100 / average size after bakingBS values between 90-100 % were considered excellent performance, between 70-80 % were considered very7good performance, between 40-60 % were considered good performance, and below 30% were considered poor performance.

[0105] The results can be seen in Table 4.Bake stability tests of the filled croissants (Comparative example 2, Example 5 and 6)

[0106] The bake stability7of the emulsion-based filling was evaluated in the croissant application. The filling (7.6 g / mold) was deposited in the mold (metal ring) and placed in the freezer at minus 25°C.

[0107] The frozen filling was demolded, deposited on the triangle sliced puff pastry, the dough was rolled to form a croissant (5 pieces / type of filling). The filled croissants were allowed to rise for 1 hour in a proofing cabinet, for 1 hour at 35°C and relative humidity of 85 %. After 1 hour of proofing, the croissants were baked in convection oven at 180°C for 15 minutes.

[0108] After baking, the croissants were evaluated for leak out of the filling from the dough. The croissants were cut open, the aspect of the filling was evaluated on parameters such as spread. The filling was evaluated on mouthfeel (general flavor release, creaminess or stickiness). The results can be seen in Table 5.PT-2181-WO-PCTTable 4. Bake stability of the fillingTable 5. Bake stability of the filling (croissants tests)

[0109] The products according to the invention showed a superior performance in all tests.

Claims

PT-2181-WO-PCTCLAIMS1. A filling composition comprising a sweetener, one or more hydrocolloids, a plant protein, water and fat, and the fat is present in an amount of from 5 to 20 w t. % based on the w eight of the filling composition, and the water is present in an amount of from 20 to 60 wt.% based upon the weight of the filling composition; and wherein the plant protein is pea protein.

2. The filling composition according to anyone of claims 1 wherein the one or more hydrocolloids is selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac powder, konjac vegetable fiber and glucomannan or mixtures of two or more thereof, preferably the one or more hydrocolloids is konjac fiber.

3. The filling composition according to anyone of preceding claims wherein the sweetener is present in an amount of from 25 to 60 wt.% based upon the weight of the filling composition.

4. The filling composition according to anyone of preceding claims wherein the one or more hydrocolloid is present in an amount of from 0.5 to 2 wt.% based upon the weight of the filling composition.

5. The filling composition according to anyone of preceding claims wherein the plant protein is present in an amount of from 0.1 to 1 wt.% based upon the weight of the filling composition.

6. The filling composition according to anyone of the preceding claims wherein the filling composition is comprising at least one other ingredient selected from milk powder, skimmed milk powder cocoa powder, coffee powder, cocoa fiber, cocoa mass, fruit purees, fruit syrups, fruit concentrates, fruit powder, nut pastes, water soluble fiber, acidulants, flavour agents, colouring agents, or a combination of two or more thereof.PT-2181-WO-PCT7. A food product comprising at least one food ingredient and the filling according to anyone of the preceding claims wherein the food product is a bakery product, a confectionary product, or a frozen dessert.

8. The food product according to claim 7 wherein the food product is a bakery product comprising a dough and the filling composition according to anyone of the preceding claims.

9. The food product of claim 7 or 8 wherein the bakery product is baked.

10. A process for preparing the filling composition according to anyone of claims 1 to 6; the process is comprising: blending sweetener, water, one or more hydrocolloids, plant protein and fat and optionally at least one other ingredient and obtaining the claimed filling composition.

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