The invention provides a process for the preparation of an edible emulsion having a reduced oxidative metal content which comprises an oil phase and an aqueous phase, the process comprising the steps of (a) providing a starting material containing a protein material; (b) removing metal from the starting material; and (c) using the product of step (b) to form an edible emulsion. An edible emulsion obtainable by such a process and a food product comprising such an edible emulsion are also provided.