Our invention concerns spreadable and/or spoonable water continuous,
gelatin free cream alternatives comprising 10 to 50 wt % of a fat blend
and up to 5 wt % of a biopolymer other than gelatin as a thickener, in
addition to water as continuous phase, which creams display a Stevens
value at 5.degree. C. (S.sub.5) of more than 100 gram, while the fat
blend comprises vegetable fat(s) and 5 to 75 wt % of dairy fat and which
fat blend displays a solid fat index (NMR-Pulse on stabilised fat) at
5.degree. C. (N.sub.5) and at 15.degree. C. (N.sub.15) such that the
ratio between N.sub.15 and N.sub.5 (i.e. N.sub.15/N.sub.5) is less than
0.60.
