The present invention relates to a fat spread composition in oil-in-water emulsion comprising milk fat, vegetable oil(s), an acidified milk-based mass and water, wherein pH of the spread is in the range of 4.8-6.5 and the fat content of the spread is in the range of 30 to 60% (w/w) based on the weight of the composition. In a second aspect, the invention relates to a method for producing a fat spread, wherein said method comprises the steps of: a) providing a water phase, b) providing an oil phase, c) emulsifying the oil phase into the water phase to provide an oil-in-water emulsion, d) heat-treating the formed emulsion, e) optionally homogenizing the emulsion, f) cooling the emulsion, g) providing a spread, h) optionally packing the spread.
