One aspect of the present invention relates to an aerated food product, such as ice cream, comprising at least 0.5 wt. % of fat and at least 30 wt. % of water, said fat being characterized by the following solid fat profile: 30%<；N10<；80%； 3%<；N20<；55%； N10-N30>；=30%； said fat further being characterized by the following fatty acid composition: less than 56% unsaturated fatty acids； not more than 60% unsaturated fatty acids； at least 1.5% C12-C14 fatty acids； <；=1.5.% &omega；-3 unsaturated fatty acids； <；=25% saturated C12-C14 fatty acids； and <；=5% C4-C10 fatty acids； all percentages being calculated by weight of the total amount of fatty acids. The invention also provides a method of manufacturing the aforementioned aerated food product.
