A whippable food product suitable for preparing a stable whipped confection, comprising an oil-in-water emulsion of (1) a triglyceride fat component wherein at least about 50 % or more of the fatty acids thereof are of C14 length or less, (2) water, (3) emulsifier component in an amount that is sufficient to stabilize said product emulsion, and optionally, (4) a protein component that facilitates preparation of or stabilization of said product or said confection, and optionally, (5) one or more additional substances, provided that said triglyceride fat component has a profile of solid fat index of about 70 at 50 °F, about 40 to 75 at 80 °F, and less than about 20 at 100 °F, wherein said product is characterized by providing a whipping overrun of between about 300 and about 500 % that can be achieved between about 45 °F and 50 °F in less than about 4 minutes. Additionally, there is provided a method of providing a whippable food product having consumer acceptable organoleptic properties that contains a triglyceride fat component, and an emulsifier component, wherein said fat component has a relatively high melting point characterized by a profile of solid fat index of about 70 at 50 °F about 40 to 75 at 80 °F, less than about 20 at 100 °F, said method comprising the step of selecting for inclusion into said product an emulsifier component that increases substantially the whipping overrun of said product thereof minimizing the amount of said triglyceride component present in a volume of said product.Un produit alimentaire fouettable convenant à la préparation dun produit élaboré stable fouetté se compose dune émulsion huile dans leau dont les composants sont: (1) un triglycéride gras comportant au moins 50 % dacides gras de longueur C14 maximale (2) leau (3) une quantité suffisante démulsifiant permettant de stabiliser ladite émulsion de produits alimentaires éventuellement (4) une protéine servant dagent de fabrication ou de stabilisation dudit produit ou dudit produ
