PROBLEM TO BE SOLVED: To provide an emulsion seasoning having white turbidness equal to emulsion seasoning regardless of low viscosity and low lipid, having no stickiness specific for gummy matter, no precipitation of the processed starch and good physical properties when spread to foods such as salad, equal to emulsified type.SOLUTION: There is provided an emulsion seasoning having viscosity at 25°C of 15 Pa s or less, lipid content of 10 mass% or less, turbidity of 100 times diluted emulsion seasoning passed through sieves with an opening of 150 μm of 25 degree or more, a peak (1) corresponding to 3 to 15 μm and a peak (2) corresponding to 30 to 70 μm when particle size distribution of a liquid seasoning passed through sieves with an opening of 150 μm is measured using processed starch with an average particle diameter of 3 to 15 μm and processed starch with an average particle diameter of 30 to 70 μm, and cumulative frequency of the peak (2) to cumulative frequency of the peak (1) of 0.05 to 6.5 where particle frequency in a range of 0.1 to 1000 μm is 100%.SELECTED DRAWING: None【課題】低粘度、低脂質にも拘わらず、乳化液状調味料と同等の白濁感を有し、ガム質由来のべとつきがなく、当該加工澱粉の沈降がなく、サラダ等食品にかける時の物性が乳化タイプと同等に良好な乳濁液状調味料の提供。【解決手段】２５℃における粘度が１５Ｐａ・ｓ以下、脂質含有量が１０質量％以下の乳濁液状調味料において、目開き１５０μｍの篩を通過させた１００倍希釈の乳濁液状調味料の濁度が２５度以上であり、平均粒子径が３～１５μｍの加工澱粉と、平均粒子径が３０～７０μｍの加工澱粉とを併用し、目開き１５０μｍの篩を通過させた液状調味料の、粒度分布を測定した際に、３～１５μｍに相当するピーク（１）、３０～７０μｍにピーク（２）を有し、０．１～１０００μｍの範囲における粒子頻度を１００％とした時のピーク（１）の累積頻度に対する、ピーク（２）の累積頻度が、０．０５～６．５である、乳濁液状調味料。【選択図】なし
