Edible fat continuous spreads

Method of preparing an edible fat continuous spread comprising a dispersed aqueous phase, 20 to 80 wt % fat and 0.1 to 20 wt % crystalline non-esterified plant sterol, said method comprising the steps of

• a. providing an aqueous phase (A);
• b. providing a fat phase (B);
• c. preparing a fat continuous emulsion (C) comprising the step of mixing aqueous phase (A) and fat phase (B);
• d. providing a fat slurry (D) comprising crystalline non-esterified plant sterol and vegetable oil;
• e. mixing fat slurry (D) with fat continuous emulsion (C);
• wherein fat slurry (D) comprises re-crystallized non-esterified plant sterol prepared by re-crystallizing the non-esterified plant sterol from a mixture comprising vegetable oil and heat dissolved non-esterified plant sterol by cooling said mixture at a cooling rate of at least 2.5 degrees Celsius per second and wherein the average particle size of the resulting crystalline non-esterified plant sterol is smaller than 20 micron.