The invention provides oil-in-water food emulsions for use with hot food products. The emulsions have a pH at 20.degree. C. in the range of from 3 to 4 and comprise 20 to 65% wt oil and a themo-reversible emulsion forming material. The emulsions have a Stevens value at 20.degree. C. in the range of from 250 to 600 and at 50.degree. C. in the range of from 250 to 700. The products show good stability and thickness at ambient temperature and also good melting characteristics upon contact with hot food products. A process for making the food emulsion is also provided.