An acidic oil-in-water emulsified food used as a mayonnaise or a mayonnaise-like semi-solid emulsified dressing contains 5 to 75% by mass of an edible oil and fat, 0.3 to 5% by mass of a denatured egg white in terms of solid content, an emulsifier, and a thickener, and has a viscosity (25°C) of 50 to 800 Pa·s. The acidic oil-in-water emulsified food satisfies equations (1) and (2): TS1=lnη*min-lnη*25/Tmin-25×1,000=-8to-2TS2=lnη*75-lnη*min/75-Tmin×1,000=0to15 wherein η*25 and η*75 represent complex viscosities (Pa·s) at a measurement frequency of 1 Hz and a temperature of 25°C and 75°C, respectively, when the temperature of the acidic oil-in-water emulsified food is increased from 25°C to 75°C at a temperature increasing rate of 2.5°C/min, and η*min represents a complex viscosity at a temperature (Tmin) at which the complex viscosity is the lowest. In the acidic oil-in-water emulsified food, the storage stability not only at low temperature but also at high temperature is improved, and the occurrence of a crack is prevented during transportation and storage in logistics.
