A liquid edible fat-continuous emulsion (e.g. a liquid margarine) which emulsion contains next to the typical long-chain fatty acids (e.g. 16 carbon atoms and longer, in its triglycerides), also some specific medium chain fatty acids (in its triglycerides), notably caprylic acid and capric acid, and which contains no or only a small amount of lauric fatty acids in its triglycerides. The invention further relates to a process to manufacture such emulsions, and to the use of such emulsions for frying.
