1. Storage-stable emulsified food product containing: (a) oil and / or fat, containing at least 0.5 mass. % omega-3 fatty acids per total mass of emulsified food product； (b) from 0.05 to 5.0 mass. % egg protein per total weight of emulsified food product； and (c) at least 10 ppm iron ions per total weight of emulsified food product； where the food product does not contain EDTA (ethylenediaminetetraacetic acid) .2. The food product according to claim 1, containing at least 0.8 mass. % omega-3 fatty acids, preferably at least 1.2 mass. %, more preferably at least 2.0 mass. %, or even more preferably at least 4.0 mass. % omega-3 fatty acids per total weight of emulsified food product. 3. The food product according to claim 1, containing 15-35 mass. % or 70-85 mass. % oil and / or fat per total weight of the food product. 4. The food product according to claim 1, containing 0.1-3 mass. % egg protein per total weight of emulsified food product. 5. A food product according to claim 1, containing at least 20 ppm iron ions, preferably at least 50 ppm iron ions. The food product of claim 1 or 4, wherein the egg protein is egg yolk protein. The food product of claim 6, wherein the egg yolk protein is fosvitin, livetin, or a combination thereof. The food product according to paragraphs. 1-5 or p. 7, which is mayonnaise, salad dressing, drink, whitener, infant formula, baby food, dairy product, cereal product, functional drink, ice cream or pet food. 9. A method of preparing an emulsified food product not containing EDTA, �1. Устойчивый при хранении эмульгированный продукт питания, содержащий:(a) масло и/или жир, содержащие по меньшей мере 0,5 масс. % омега-3 жирных кислот на общую массу эмульгированного продукта питания；(b) от 0,05 до 5,0 масс. % яичного протеина на общую массу эмульгированного продукта питания； и(c) по меньшей мере 10 ч./млн ионов железа на общую массу эмульгированного продукта питания；где продукт питания не содержит ЭДТУК (этилендиаминтетрауксусную кислоту)
