Edible water-in-oil emulsion spread comprising 25-65 wt. % oil phase and 35-75 wt. % water phase, wherein the oil phase has a tan value as defined herein of 150 s or higher, and the waterphase comprises thickener, wherein the thickener substantially consists of low amylose starch and process for the manufacture of a water-in-oil emulsion spread comprising the steps of preparing an aqueous phase and a fat phase, mixing such amounts of aqueous phase and fat phase that a pre-emulsion results which contains 25-65 wt. % of dispersed fat phase, subjecting the obtained emulsion to usual cooling and working treatments resulting in inventing the prepared pre-emulsion and finally in a plastic W/O-emulsion spread, characterized in that in preparing the aqueous phase, a low amylose starch is added.