The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow flying and baking of food products. The method comprises a step wherein an oil is mixed with sucrose fatty acid ester, followed by aeration of this mixture. The obtained foamed oil is mixed with a water-in-oil emulsion.
