Abstract: Fat product which is spreadable at refrigerator temperature and contains 35-55% fat, 4-7% protein and 41-58% water. The protein has been obtained from an ultra-filtrated milk product, at which the fat product after mixing the protein concentrate with the fat raw material and homogenization of the fat spheres consists of a stable oil-in-water emulsion. The emulsion is stabilized by the milk protein. The fat product is free from additives in the form of stabilizing agents and emulsifiers. The method to manufacture the fat product is seen from the attached flow-chart, which shows the steps in the process.