The invention relates to emulsifier systems which may be used for stabilizing the interface between a fat phase and an aqueous phase of a food product. The emulsifier system comprises coffee particles having a particle size in the range of from about 0.1 &mum to about 500 &mum, preferably from 1 &mum to 200 &mum. The invention also relates to food products using such an emulsifier system, and to methods for the manufacture of such food products.
