The invention relates to a process for the preparation of an edible fat continuous spread, comprising an aqueous phase, non-gelling protein and up to 40 wt % fat, comprising the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring fat to provide a slurry； b. providing an aqueous phase comprising non-gelling protein； c. mixing the slurry and aqueous phase to form an oil continuous emulsion.
