Water continuous edible spread having a solid fat content at 10 DEG C. below 10% and preferably 5%, comprising at least 7 wt % and further preferred at least 9 wt % oligofructose having a weight average degree of polymerisation of at least 14 whereby the short oligofructose molecules are present in very small amounts or not at all, the structuring amount needed thereby being low and the products not showing an undesired off-taste.
