PROBLEM TO BE SOLVED: To provide a spread food product lower in fat than conventional ones, stably retaining crystals so as to inhibit an unpleasant rough texture.SOLUTION: Milk products with a solid milk content of 22% or more are used as raw material to achieve low fat. Addition of glycerol in an amount of 1 to 30% allows the supersaturation state of lactose to be maintained, so that dissolution of lactose into water can be prevented. As a result, the coarsening or deposition of lactose crystals is inhibited to achieve an average particle diameter of 20 μm or less even in the storage period. An unpleasant gritty texture is inhibited in the spread food product thus produced.
