Acidic oil-in-water emulsified food that is used as a semi-solid emulsion dressing such as mayonnaise or mayonnaise-like, edible oils and fats 5 to 75% by weight, 0.3 to 5% by weight of modified egg white in terms of solid content, emulsifier and thickener contain, viscosity (25 ℃) is 50~800Pa · s. Acidic oil-in-water emulsified food, the acidic oil-in-water emulsified food from 25 ℃ at a heating rate of 2.5 ℃ / minute when the temperature was raised to 75 ℃, the temperature 25 ℃ in the measurement frequency 1Hz, 75 ℃ of complex viscosity Rate (Pa · s), respectively η *25, is an η *75, when the complex viscosity has a complex viscosity of at least become temperature (T min) and η *min, the following equation (1), ( Meet the 2). TS1 = {(lnη *min -lnη *25) / (T min -25)} × 1000 = -8~-2 (1) TS2 = {(lnη *75 -lnη *min) / (75-T min)} × 1000 = 0~15 (2) The acidic oil-in-water emulsified foods, improved storage stability at elevated temperatures as well as low temperatures, the transport of logistics, is prevented from cracking during the storage period.マヨネーズあるいはマヨネーズ様の半固体状乳化ドレッシング等として使用される酸性水中油型乳化食品が、食用油脂を5~75質量%、変性卵白を固形分換算で0.3~5質量%、乳化剤及び増粘剤を含有し、粘度(25℃)が50~800Pa・sである。酸性水中油型乳化食品は、該酸性水中油型乳化食品を昇温速度2.5℃/分で25℃から75℃まで昇温させた場合の、測定周波数1Hzにおける温度25℃、75℃の複素粘性率(Pa・s)をそれぞれη*25、η*75とし、複素粘性率が最低となる温度(Tmin)での複素粘性率をη*minとしたときに、次式(1)、(2)を満たす。TS1={(lnη*min-lnη*25)/(Tmin-25)}×1000=-8~-2 (1)TS2={(lnη*75-lnη*min)/(75-Tmin)}×1000=0~15 (2)この酸性水中油型乳化食品は、低温だけでなく高温における保存安定性が向上し、物流での搬送、保管期間中に亀裂が入ることが防止される。
