The invention relates to process for the preparation of an edible fat continuous spread comprising an aqueous phase and up to 45 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 a gel forming aqueous phase； c. mixing the slurry and aqueous phase to form an oil continuous emulsion； wherein the aqueous phase has a specific viscosity and gel strength.
