One aspect of the invention relates to a process of preparing a food product comprising 1-100 wt. % of a heat-stable oil-in-water emulsion, said process comprising heating the food product to a temperature in excess of 90° C. for at least 5 minutes, wherein the heat-stable emulsion contains: &bull；3-85 wt. % oil； &bull；12-92 wt. % water； &bull；0.1-1.0 wt. % egg yolk lecithin； &bull；0.1-5.0 wt. % water-insoluble cellulosic fibre； and &bull；0-20 wt. % of one or more other edible ingredients. Another aspect of the invention relates to a sterilized or pasteurized oil-in-water emulsion, said oil-in-water emulsion having a pH of 3.0-4.5 and comprising: &bull；3-85 wt. % oil； &bull；12-92 wt. % water； &bull；0.1-1.0 wt. % egg yolk lecithin； &bull；0.1-5.0 wt. % water-insoluble cellulosic fibre； &bull；0-20 wt. % of one or more other edible ingredients； wherein the emulsion contains no water-soluble polysaccharide thickener.
