The objective of this study was to optimise the composition of emulsion spreads based on inulin and milk fat with whey protein concentrate (WPC) or lecithin as emulsifiers. Inulin crystal seeds and lactic acid bacteria were added, and the rheological and textural properties of the resulting emulsion spreads were analysed. The optimal concentration of inulin and of milk fat was 20%, and only the emulsion spreads obtained using WPC contained live Lactobacillus acidophilus La-5, Streptococcus thermophilus and Bifidobacterium animalis BB-12 at a level above 107 cfu g−1, which is sufficient to achieve therapeutic effects. The rheological and textural analysis showed that the emulsion spreads were similar to commercial margarines.