A low oil content emulsion having 50-60% or less by weight oil is made by mixing ingredients including oil, water, insoluble fibres and emulsifier to produce a pre-emulsion, which is then homogenised at pressures in the range of about 750 bar to about 1500 bar. A homogenised edible emulsion is produced with organoleptic properties consistent with higher oil content emulsions. The emulsion is produced using between 0.2% and 2.0% by weight insoluble fibres, such as citrus fibres. The inclusion of egg white prior to homogenisation has been found to improve the viscosity of the homogenised emulsion. The egg white ingredient may be added as egg white powder, uncooked whole egg or liquid egg white with similar results.
