Abstract: A lactoprotein-free fat spread with a fat content of 20-60% by weight, based on the total composition, of the water-in-oil type comprising a mixture of particles of vegetable fats being solid above 20.degree. C. and particles of a liquid oil in such an amount that the total fat mixture contains at least 40% of polyunsatured fatty acids. The water phase contains 0.1 to 5% by weight of gelatin or agar-agar and 0.1 to 5% by weight of solubilized starch, particularly an amylopectin rich starch. More particularly wheat or maize starch is used. The spread presents a pH of 4.3 to 4.8, preferably 4.6. The spread is prepared by subjecting a water-in-oil emulsion containing all fat and oil as well as all in water dissolved other substances to a first cooling to above 20.degree. C. with mechanical treatment, subjecting the mixture to a mechanical treatment without cooling thereby allowing a temperature rise of 2.degree. to 8.degree. C. and thereafter continuing the cooling with mechanical treatment to below 20.degree.

Abstract: The invention relates to a method for improving the structure of fats, and preferably margarines, by cooling a fat composition or an aqueous fat suspension with at least 40% of liquid oils to 25.degree.-40.degree. C. thereby removing 5-70% of the latent heat of crystallization of the fat components which are crystallizable above 10.degree. C. and subjecting said mass after removal of the desired heat of crystallization to a stirring action without further cooling. After a temperature rise of at least 0.5.degree. C. and not higher than 0.5.degree. C. below the melting point of the fat composition, the fat composition or suspension is further cooled to below about 20.degree. C.