Aerated Fat Emulsion

A method of making an aerated fat emulsion comprising the steps of:

• a) providing a mixture comprising from 10% to 90% by weight of water and from 10% to 90% by weight of a fat composition, wherein the fat composition comprises:
• from 75% to 99% by weight of a lauric fat comprising from 35% to 65% lauric acid (C12:0);
• and from 1% to 25% by weight of an interesterified fat comprising from 30% to 70% by weight of total stearic acid (C18:0) and arachidic acid (C20:0);
• from 1% to 10% by weight of palmitic acid (C16:0) and less than 2% by weight of lauric acid (C12:0);
• said percentages of acids referring to acids bound as acyl groups in glycerides in the fat and being based on the total weight of C8 to C24 fatty acids;
• and from 5% to 35% by weight of the combined amounts of StStSt and AStSt triglycerides, based on total triglycerides present in the composition, wherein St is stearic acid and A is arachidic acid;
• b) pasteurizing and homogenizing the mixture obtained in step a);
• c) stabilizing the pasteurized and homogenized mixture obtained in step b);
• and d) aerating the stabilized mixture obtained in step c).