Abstract: The process of the invention provides proteinaceous low fat spreads, stabilized by means of a gelling agent of a melting point of 25.degree.-35.degree. C and essentially containing proteins dissolved in the aqueous phase and/or undissolved protein particles having a major dimension of no more than 5 microns. The preferred process involves preparing the aqueous phase by combining proteins in an aqueous medium under conditions at which flocculation is substantially avoided, dissolving the gelling agent in a substantially protein-free aqueous medium of a pH value of 1-7, combining the aqueous medium obtained and optionally adjusting the pH value to 3.0 to 6.8.

Abstract: The invention relates to improved fat compositions and emulsified food spreads, e.g. margarines prepared therefrom, as well as to processes for their preparation.The fat composition comprises a liquid vegetable oil of a high polyunsaturated fatty acid content on the one hand, e.g. sunflower and safflower oil, and a specific hardstock on the other hand.The hardstock should at least contain a bottom fraction of a substantially saturated hard fat, i.e. a fraction obtained by removing the higher melting constituents of a hard fat, preferably a hard fat which prior to fractionation had been interesterified.As compared with prior art products of a similar polyunsaturated fatty acid content, the fat compositions are harder and moreover after production they very much faster increase in hardness.