Low fat squeezable spread

A squeezable spread composition which is a stable, essentially dispersed oil phase, in water comprising:

• a) 1 to 5 wt. % of a combination of colloidal microcrystalline cellulose and carboxy methyl cellulose or salts thereof;
• b) 0.5 to 3 wt. % of a cross-linked and stabilized starch;
• c) 0.5 to 5 wt. % of a maltodextrin;
• d) about 0.1 to about 2% of a hydrocolloid selected from the group consisting of xanthan gum, guar gum, carrageenan gum, locust bean gum, and mixtures thereof;
• e) less than 5 wt. % of a fat;
• f) about 0.01 to about 1 wt. % of an acidifier to maintain a pH of the composition;
• g) 0 to 5 wt. % of an opacifier selected from the group consisting of titanium dioxide, milk solids and mixtures thereof;
• h) about 0.05 to about 1% of a non-protein based emulsifier, or about 0.1 to about 3% of a protein based emulsifier, or mixtures thereof;
• and
• i) about 55 to about 95% by weight water.