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