Abstract: Oil in water emulsions with good firm texture can be prepared by a process wherein oil comprising unsaturated fatty acid residues is added after acidification. The resulting emulsions do not show off flavour which is often found for emulsions comprising unsaturated fatty acid residues. Preferred emulsions are free of antioxidants.

Abstract: An edible oil in water emulsion comprising 40-99 wt. % of a continuous aqueous phase which phase contains 0.05-15 wt. % of a protein calculated on aqueous phase and, preferably, a thickener in an amount of 0.01-3 wt. %, 1-60 wt. % of a dispersed fat phase, the fat phase comprising 0.01-0.2 wt. % of alpha-tocopherol and a triglycerides mixture containing 10-80 wt. % of mono-unsaturated fatty acid residues, 10-80 wt. % of polyunsaturated fatty acid residues, 3-15 wt. % of omega-3 fatty acid residues, the balance up to 100 wt. % consisting of saturated fatty acid residues, fatty acid residues being calculated on fat phase, which emulsion is characterized in that it contains 0.005-0.05 wt. % of delta-tocopherol, while the weight ratio of delta-tocopherol and alpha-tocopherol in the emulsion is selected from the range 5 to 0.25.

Abstract: Firm food products that are suitable for cold use as a spreadable product and for hot use as a frying medium, can be obtained if the products comprise 20 to 80 wt % fat, whereby the fat is present as a clumped fat network. A hydrophilic emulsifier is also present. These products do not show severe spattering when used as a frying medium and are preferably high temperature ambient stable (at temperatures greater than or equal to 25° C.).