Provided is a W/O/W type emulsion condiment which can effectively reduce the exudation of water from foodstuff while keeping the texture of foodstuff. This W/O/W type emulsion condiment comprises an edible fat or oil, an emulsifying agent, a thickener and common salt and has a viscosity of 50 to 500Pas, an edible fat or oil content of 10 to 70 mass%, and a common salt content of 1 to 6 mass%. Further, the W/O/W emulsified particles constituting the emulsion condiment have a mean particle diameter of 4 to 20mum, and the water-exudation ratio as observed when mixing 40g of the emulsion condiment with 60g of 30-mm square pieces of lettuce, 60g of 2-mm wide cabbage strips and 8g of pure water is 30% or below relative to the following standard condiment. Standard condiment: prepared by subjecting 100g of raw egg yolk, 90g of vinegar (acidity: 4%), 35g of pure water, 10g of common salt, 2g of xanthan gum and 3g of sodium glutamate to homogenization in a mixer to prepare an aqueous phase, pouring 760g of an edible vegetable fat or oil into the aqueous phase, and subjecting the obtained mixture to rough emulsification and then fine emulsification using a colloid mill.本發明係提供一種於維持食材之食用口感狀態下,可有效抑制食材之離水情況之W/O/W型之乳化調味料。本發明之W/O/W型之乳化調味料係含有食用油脂、乳化劑、增黏劑以及食鹽,且黏度為50~500Pa.s,食用油脂之含量為10~70質量%,食鹽之含量為1~6質量%,構成乳化調味料之W/O/W型乳化粒子的平均粒子徑為4~20μm,並且,當與切成30mm方塊之60g之萵苣、細切為2mm寬之60g之高麗菜、8g之清水以及40g之乳化調味料混合時之離水率,係相對於下述標準調味料為30%以下。標準調味料:將100g之生蛋黃、90g(酸度4%)之食用醋、35g之清水、10g之食鹽、2g之黃原膠以及3g之麩胺酸鈉以攪拌機調製為均勻的水相,於該水相中加入760g之食用植物油脂並進行粗乳化後,再以膠體研磨機進行精乳化而調製為標準調味料。
