While maintaining the texture of the food, there is provided a W / O / W type emulsified seasoning can be effectively suppressed syneresis from food. W / O / W type emulsion seasoning contains the edible oils and fats, emulsifiers, thickeners and brine, a viscosity of 50~500Pa · s, content of edible oils and fats is 10 to 70% by mass, salt of content is 1 to 6% by weight, average particle diameter of the W / O / W emulsion particles constituting the emulsion seasoning is 4~20μm, and, shredded cabbage lettuce 60g, 2mm width of 30mm angle 60g and 8g fresh water and emulsified seasoning 40g and the W / O / W type emulsified seasoning water separation rate is 30% or less with respect to the following criteria seasoning when mixed. Criteria seasoning: raw egg yolk 100g, vinegar (acidity 4%) 90g, Shimizu 35g, salt 10g, xanthan gum 2g and sodium glutamate 3g to prepare a uniform death and the aqueous phase in the mixer, the edible vegetable oil 760g in the aqueous phase is poured After coarse emulsion was, and is prepared by fine emulsified in a colloid mill食材の食感を維持した状態で、食材からの離水を効果的に抑制できるW/O/W型乳化調味料を提供する。W/O/W型の乳化調味料は食用油脂、乳化剤、増粘剤および食塩を含有し、粘度が50~500Pa・sであり、食用油脂の含有量が10~70質量%であり、食塩の含有量が1~6質量%であり、乳化調味料を構成するW/O/W型乳化粒子の平均粒子径が4~20μmであり、かつ、30mm角のレタス60g、2mm幅の千切りキャベツ60g及び清水8gと乳化調味料40gとを混合したときの離水率が下記基準調味料に対して30%以下であるW/O/W型の乳化調味料。基準調味料:生卵黄100g、食酢(酸度4%)90g、清水35g、食塩10g、キサンタンガム2gおよびグルタミン酸ナトリウム3gをミキサーで均一とし水相を調製し、該水相に食用植物油脂760gを注加して粗乳化した後、コロイドミルで精乳化させて調製される
