Abstract: The invention relates to emulsions of the low calorie type, i.e., water-in-oil type emulsions of a fat content of 35-65 percent.The emulsions contain a fat blend having a solids content of 10-35 percent at all temperatures from 10.degree.-20.degree. C, a difference in solids content at 10.degree. and 20.degree. C of no more than 10 percent and a solids content at 30.degree. C of less than 5 percent.Monoglycerides, preferably of an iodine value of 20-100, are present and preferably oil-in-water emulsion promoting emulsifiers as well.The emulsion destabilizes at body temperature; the degree of destabilization is expressed by the "Phase Instability Temperature.

Abstract: The invention relates to water-in-oil type low fat spreads of a fat content of 30-50%, the continuous fatty phase containing a fat blend which is plastic at room temperature and the dispersed aqueous phase containing phosphatides, proteinaceous ingredients and dispersed fat.

Abstract: Cake batter is prepared by mixing separate aqueous and fat phases previously heat-treated, the aqueous phase being first aerated mechanically. The batter is packaged and can be stored at refrigerator temperatures for considerable periods without deterioration.