PROBLEM TO BE SOLVED: To provide a high-oil-content oil-in-water type emulsion which is generally usable in cooking, confectionery, bread and drinks, imparts rich milk flavor, richness, excellent texture, good meltability in the mouth, a good color tone and luster, has an oil content of 50-72 wt.%, is capable of keeping a stable emulsified state in foods of a pH of 2-9, especially even when added to or mixed with foods in the acidity and salty foods, and also keeping a stable emulsified state when heated or pot-heated in food production, e.g. simmering and retort sterilization, and in cooking, e.g. microwave oven heating and its production method.SOLUTION: A high-oil-content oil-in-water type emulsion comprises fat, protein, an emulsifier and water, has an oil content of 50-72 wt.% and contains a fermented cellulose composite. Its production method is also provided. The emulsifier is lysolecithin and a polyglyceryl fatty acid ester 80 wt.% of more of all constituent fatty acids are saturated fatty acids the average polymerization degree of glycerol is 2-10 and the average esterification ratio is 5-90%.
