A salted low-fat spread having a fat content of 40 wt.% or lower, prepared by using an emulsifying agent selected so as to provide such demulsibility that the conductivity increases to 0.1 mS/cm or higher within 300 seconds at around 36 DEG C. The obtained salted low-fat spread has satisfactory meltability in the mouth, is smoothly demulsified in the mouth to spread a satisfactory flavor, and is free from problems concerning production processes.
