PROCESS FOR THE PREPARATION OF AN EDIBLE FAT CONTINUOUS SPREAD

1 . Process for the preparation of an edible fat continuous spread, comprising an aqueous phase, non-gelling protein and up to 40 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 an aqueous phase comprising non-gelling protein;

c. mixing the slurry and aqueous phase to form an oil continuous emulsion;

and wherein the amount of non-gelling protein is 0.05 to 1 wt %.

2 . Process according to claim 1 wherein the amount of non-gelling protein is 0.1 to 0.5 wt % and more preferably 0.15 to 0.3.

3 . Process according to claim 1 wherein the non-gelling protein is a dairy protein.

4 . Process according to claim 1 wherein the temperature of the slurry is equal to or lower than 25 degrees Celsius.

5 . Process according to claim 1 wherein the temperature of the slurry is 1 to 25 degrees Celsius, preferably 3 to 20 and more preferably 5 to 15.

6 . Process according to claim 1 wherein the aqueous phase has a temperature prior to mixing said aqueous phase with the slurry such that the mixture of slurry and aqueous phase is kept equal to or below 25 degrees Celsius.

7 . Process according to claim 1 wherein the aqueous phase is cooled prior to mixing to a temperature of 1 to 25 degrees Celsius, preferably 3 to 20 and more preferably 5 to 15.

8 . Process according to claim 1 wherein the spread comprises 5 to 40 wt % fat, preferably 10 to 35 and more preferably 15 to 30.

9 . Process according to claim 1 wherein the aqueous is free of gelling and thickening agents.

10 . Process according to claim 1 wherein the fat powder is a fat powder obtainable by supercritical melt micronisation.