The invention relates to a spoonable non-liquid water-continuous acidified food product having a pH-value between 3.5 and 5.8, the food product comprising at least 60 wt% water and further comprising from 3 to 10 wt% fat and from 0.05 to 15 wt% protein. The fat comprises at least a vegetable fat and comprises up to 60 wt% saturated fatty acids (SAFA), at least 35 wt% P2U triglycerides and up to 7 wt% P3 triglycerides, wherein the ratio of SAFA:P2 is up to 1.7, and wherein P is palmitic acid and U is unsaturated fatty acid. The invention further relates to a process for the preparation of such a food product comprising the use of a palm based fat comprising at least 35 wt% of P2U triglycerides.
