Fractional crystallization technologies are commonly used to modify the triglyceride compositions of fats in order to extend their utilization. Improvements in solid fat properties to stabilize fat products are of great interest. For this purpose, a new fractionation process based on crystallization of low-viscous emulsions, the so-called emulsion fractionation process, has been developed using model emulsions of coconut oil, water, and sucrose ester laurate (L-195). The experimental results confirm the superior performance in phase separation of this new concept, leading to a higher quality and quantity of coconut stearin in comparison to conventional processes. Since the emulsion fractionation process involves only water and a food emulsifier, it is environmentally friendly and has the potential to be a promising alternative in oil and fat fractionation technologies.