The invention relates to a process for the preparation of an edible fat continuous spread comprising an aqueous phase and further comprising a fat soluble emulsifier, 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； c. mixing the slurry and aqueous phase to form an oil continuous emulsion； wherein the aqueous phase as provided under b) comprises at least part of the fat soluble emulsifier.
