THE PURPOSE OF THE PRESENT INVENTION IS TO PROVIDE AN EMULSIFIED FOOD PRODUCT COMPOSITION HAVING GOOD FLUIDITY AND EMULSIFICATION STABILITY, EVEN WHEN SUBJECTED TO HEAT STERILIZATION TREATMENT, WITH WHICH GASTRO-ESOPHAGEAL REFLUX CAN BE PREVENTED BY GELLING UPON ENTERING THE STOMACH. BY ADDING A GELLING AGENT FOR GELLING IN THE ACIDIC REGION, AT LEAST ONE EMULSION STABILIZER SELECTED FROM THE GROUP CONSISTING OF GUM ARABIC AND GUM GHATTI, AND A DIVALENT METAL SALT TO THE EMULSIFIED FOOD PRODUCT COMPOSITION COMPRISING A LIPID, IT IS POSSIBLE TO REALIZE THE PROPERTY OF GELLING UPON ENTERING THE STOMACH AND OBTAIN GOOD FLUIDITY AND EMULSIFICATION STABILITY, EVEN IF A HEAT STERILIZATION TREATMENT IS USED.
