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 specific amount of protein 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 spreading, and still show good melting behaviour upon consumption.