Disclosed is a process for the preparation of an oil cream comprising at least 60 % oil by weight, a maximum content of water of 40 %, and cross-linked protein, wherein the oil is encapsulated oil comprising an inner core of oil encapsulated in an outer shell of cross-linked protein, the process comprising the steps: a) preparing an emulsion by homogenization of oil in an aqueous protein solution b) heating the emulsion at 70 to 90 °C for 5 to 15 minutes c) concentrating the emulsion by microfiltration or centrifugation to reduce the water content of the oil cream to less than 35 % by weight.
