Filling for a food product, food product with the filling, method of making the filling

A filling for a food product

• a) comprising a viscous, water-free fat cream,
• b) the fat cream having a higher viscosity than water, and
• c) at least one hydrophilic additive embedded in the fat cream,
• d) wherein the fat cream comprises at least one outer region adjacent to an outer surface of the fat cream, at least one inner region, and at least one transition region arranged between the outer region and the inner region,
• e) wherein a mass fraction C of the hydrophilic additive in the filling continuously increases along a gradient G from the inner region via the transition region to the outer region,
• f) wherein the hydrophilic additive comprises an aqueous solution or suspension, wherein a minimum proportion Cmin of the aqueous solution or suspension on the filling is from 0.01 wt. % to 1.5 wt. % and a maximum proportion Cmax of the aqueous solution or suspension on the filling is from 0.6 wt. % to 2.5 wt. %, or
• g) wherein the hydrophilic additive is at least a monohydric or polyhydric alcohol and/or a sugar alcohol, wherein a minimum proportion Cmin of the alcohol and/or sugar alcohol in the filling is from 0.01 wt. % to 1.5 wt. % and a maximum proportion Cmax of the alcohol and/or sugar alcohol in the filling is from 0.6 wt. % to 3.0 wt. %.