Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion.In some aspects the fat phase of the emulsion has a first fat and a second fat, wherethe melting point of the second fat is lower than that of the first fat. The firstfat can exist in several crystal forms, but is present in the emulsion substantiallyin a single crystal form. The emulsion may be useful as a filling for confectionerycompositions. Other aspects relate to confectionery compositions incorporatingthe emulsions, and to methods of making the emulsions.
