a spread is provided which is a water - continuous dispersion comprising a continuous aqueous phase and optionally a dispersed fat phase . the continuous aqueous phase comprises a gelling maltodextrin and an aggregate - forming proteinaceous gelling agent . the dispersed fat phase , if present , contains no more than 20 % of fat by weight of the spread . the components of the spread are selected so that the spread has a ratio of plastic stress to maximum stress in the range 0 . 95 to 1 , when measured by compression analysis at 5 ° c ., typically using samples of cylindrical shape , measuring 26 mm in length and 26 mm in diameter , which are compressed at a rate of 0 . 8 mm per second . the spreads show characteristic rheological parameters comparable to those of an idealised plastic dispersion , and have good spreading properties at all temperatures from 4 ° c . to 25 ° c . they are suitable for use as a substitute for butter or margarine and show good microbiological stability .