A roll-in margarine composition with reduced saturated fatty acids content comprising, in percentage by weight of the total weight of the composition, from 60% to 80% of a fatty phase and from 40% to 20% of an aqueous phase comprising water, proteins and soluble and/or insoluble dietary fibers, wherein said fatty phase consists of 30% to 45% of at least one vegetable fat rich instearic acid and 70% to 55% of at least one vegetable oil, said soluble fibers are selected from the group consisting of beta- glucans, concentrated algae, pea fiber, potato fiber, psyllium fiber, guar fiber, and said insoluble fibers are selected from the group consisting of celluloses, wheat fiber, pea integument fiber, carrot fiber and bamboo fiber the margarine composition is obtained with a process comprising the steps of: a) preparing a homogeneous aqueous dispersion of the dietary fibers and the proteins in waterat a temperature of between 55°C and 65°C b) preparing a homogeneous dispersion of the vegetable oil and the vegetable fat, by melting the latter at a temperature of between 55°C and 65°C and mixing it with the vegetable oil c) emulsifying at a temperature of 55-80°C the two dispersions obtained in steps a) and b) to obtain a homogeneous emulsion d) plasticizing said emulsion and allowing it to mature for 7 days at 15-20°C.
