Aspects of the invention relate to a food emulsion, such as a water-in-oilemulsion. In some aspects the fat phase ofthe emulsion has a first fat and a second fat, where the melting point of thesecond fat is lower than that of the first fat. The first fatcan exist in several crystal forms, but is present in the emulsionsubstantially in a single crystal form. The emulsion may be usefulas a filling for confectionery compositions. Other aspects relate toconfectionery compositions incorporating the emulsions, and tomethods of making the emulsions.
