The invention relates to a bakery emulsion comprising 40-90 wt.% of a continuous fat phase, including 1.5-10% by weight of the emulsion of monoglyceride of saturated fatty acids selected from glyceryl monostearate, glyceryl monopalmitate, glyceryl monomyristate, glyceryl monolaurate, glyceryl monobehenate and combinations thereof； and 10-60 wt.% of a dispersed aqueous phase. The continuous fat phase has a solid fat content at 20°C (N 20 ) of 12-40%, a solid fat content at 25°C (N 25 ) of 8-30%, a solid fat content at 35°C (N 35 ) of less than 15%, a solid fat content at 40°C (N 40 ) of not more than 10%, and a ratio (N 20 -N3 5 )/N 20 of at least 0.5. The bakery emulsion can advantageously be used in the preparation of baked products with improved fresh keeping, 'shortening' and aerating properties.
