Process for the manufacture of a non-pourable edible water-in-oil emulsion comprising at least 50 wt. % of total fat, comprising the following steps:a. providing 5 to 90 wt. % of hardstock fat, based on the weight of total fat, in liquid form；b. providing a liquid mixture of water and oil, wherein the mixture has a temperature below the melting point of the hardstock fat；c. mixing the hardstock fat in liquid form with the liquid mixture of water and oil；wherein the temperature of the mixture provided at step 'c' is below the melting point of the hardstock fat, and wherein the amount of trans unsaturated fatty acid is less than 5 wt. %, based on the weight of total fat.
