Spread having butter-like properties

A process for the preparation of a fat-continuous spread, comprising:

• (a) producing a proteinaceous oil-in-water emulsion cream comprising from 10 to 40% by weight of a dispersed fatty phase containing a primary fat selected from the group consisting of hydrogenated palmkernel-, coconut-, babassu-, ouricurum-, murumuru-, tucum oil, palm oil and oils hydrogenated under conditions promoting isomerism and forming of triglycerides in the trans-configuration and having a melting point from 30.degree. to 70.degree. C., wherein said dispersed fatty phase constitutes less than 20% by weight of the total amount of fat present in the spread;
• (b) emulsifying said cream with a secondary fat constituting the continuous phase of said spread and having a melting point equal to or less than the melting point of said primary fat;
• (c) subjecting the emulsion obtained in (b) to a texturizing treatment involving cooling and working;
• (d) heating at least part of the texturized emulsion to a temperature of from 40.degree. to 70.degree. C. mixing said heated texturized emulsion with fresh emulsion obtained in (b) and subjecting the resulting emulsion mixture to the texturizing treatment of step (c) to obtain a fat-continuous spread.