Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the emulsion is a confectionery water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the emulsion is substantially sugar free. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions. Other aspects relate to confectionery compositions incorporating the emulsions, and to methods of making the emulsions.
