The invention relates to an edible water in oil emulsion wrapper product wherein the amount of oil exudation is less than 1% at the temperature at which the amount of solid fat content on total product is 3%, wherein the fat is essentially free of hydrogenated fat and wherein said fat comprises less than 35 wt% saturated fatty acid (calculated on total fat) and less than 1 wt% trans unsaturated fatty acid (calculated on total product). The invention also relates to a process for the preparation of an edible water in oil emulsion wrapper product according to the invention.
