As for acidic oil-in-water emulsification condition seasoning, oil and fat content is 10 - 40 mass %, being the acidic oil-in-water emulsification condition seasoning which contains the yolk, dynamic deformation and loss elastic modulus (G ) has the relation below in the dynamic viscoelasticity which is measured with the condition below making use of rheo meter.Condition: Temperature 25 - 35 and angular frequency 6.2rad/sRelation: In the dynamic deformation 1 - 100% range loss elastic modulus ( it possesses G) peak, at the same time, the loss elastic modulus in aforementioned peak (G ), dynamic deformation maximum of the loss elastic modulus in 0.1 - 1% (G ) it is larger酸性水中油型乳化状調味料は、油脂含量が10~40質量%であり、卵黄を含有する酸性水中油型乳化状調味料であって、レオメータを用いて以下の条件で測定される動的粘弾性において、動的歪みおよび損失弾性率(G”)が以下の関係を有する。条件:温度25~35℃、角周波数6.2rad/s関係:動的歪み1~100%の範囲に損失弾性率(G”)のピークを有し、かつ、前記ピークにおける損失弾性率(G”d)は、動的歪み0.1~1%における損失弾性率の最大値(G” s)より大きい
