Fat continuous spread comprises: (a) 10-65 wt. % continuous fat phase; and (b) 35-90 wt. % dispersed aqueous phase comprising 1-20 wt. % gelling amylose containing starch having a gelling elastic modulus (G'em) of /- 400/*10-5 N/cm2 and a critical strain of /- 12 at 10 deg C. The starch used has an anhydrous starch solid content of 10 wt. %.
