This invention relates to an emulsified food product and a process for preparing an emulsified food product. In particular, the invention relates a shelf-stable emulsified food product comprising: oil and/or fat, which contains at least 0.5 wt% omega-3 fatty acids per total of the emulsified food product； 0.05 to 5.0 wt% egg protein per total emulsified food product； and at least 10 ppm iron ions per total emulsified food product； wherein the food product contains no EDTA (ethylenediaminetetraacetic acid). Preferred are egg yolk proteins such as phosvitin and livetin.
