Abstract: Fat continuous food products which comprise a dispersed aqueous phase a primary emulsifier, polyglycerol polyricinoleate, one or more co-emulsifiers, wherein the dispersed aqueous phase comprises a gelatinised starch and wherein the solid fat content of the fat is below 6% at 35° C. or the ambient temperature of interest, are storage stable to 40° C., stable under spreadin and still show good melting behaviour upon consumption.

Abstract: The process disclosed by the invention is characterized in that a first fat or fat blend with an aqueous phase are emulsified, whereby an emulsion is obtained, the temperature of which is adjusted, if necessary to a value below 15.degree. C., which cold W/O-emulsion, containing at least 1 wt. % of crystallized fat, is thereafter mixed with a second fat or fat blend having a slip melting point above that of the first fat or fat blend which second fat or fat blend is at such a temperature that the solids content thereof is not more than 25 wt. %.