An emulsified food product and method of making and using are providedherein. The emulsified food product has a small oil droplet size while alsoproviding increased viscosity in a stable emulsion having a high fat content.Themethod achieves the increased viscosity and small oil droplet size by use ofhighpressure homogenization with enzyme-modified egg with a high fat content. Theemulsified food product can be used directly as a mayonnaise product orcombined with further ingredients to provide other products, includingmayonnaise products with lower fat content but desirable creamy mouthfeel andviscosity.
