Abstract: A fat continuous stick having up to 80% of a fat containing less than 10% trans fatty acids prepared by a process comprising the steps of selecting a structuring amount of an interesterfied hardstock fat to make a stick product, combining the hardstock to form a fat phase, introducing an aqueous phase and the fat phase into a scrapped surface heat exchanger to form a cooled emulsion having an exit temperature of less than 20° C., then passing the cooled emulsion into a crystallizing unit (C-unit) having an exit temperature of C-unit greater than the exit temperature of the emulsion and having a shear rate of less than 1800 rpm to aid in forming a finer dispersion and to initiate crystallization in the cooled emulsion. The emulsion with the fat crystals is then introduced into a second heat exchanger unit having a temperature range of at least 2-8° C. below the exit temperature of the emulsion from the first exchanger unit wherein the residence time of the process is less than ten minutes.