The invention relates to a cream filler composition, which comprises: - alipid fraction composed of a vegetable oil having a SFI of 0 at roomtemperature, a saturated fat fraction representing between 0 % and 5 % w/w ofthe total lipid fraction and a partially hydrogenated fat fractionrepresenting between 0 % and 1 % w/w of the total lipid fraction, - a powdersweetener composition, - and a wheat gluten fraction having an increasegliadin content compared to the natural gliadin content in wheat gluten. Theinvention relates further to a method for preparing such a cream fillercomposition and food compositions comprising such a cream filler composition.
