ACIDIC OIL-IN-WATER EMULSIFIED FOOD

An acidic oil-in-water emulsified food used as a mayonnaise or a mayonnaise-like semi-solid emulsified dressing contains 5 to 75% by mass of an edible oil and fat, 0.3 to 5% by mass of a denatured egg white in terms of solid content, an emulsifier, and a thickener, and has a viscosity (25°C) of 50 to 800 Pa·s. The acidic oil-in-water emulsified food satisfies equations (1) and (2): TS ¢ 1 = ln ¢ · * min - ln ¢ · * 25 / T min - 25 × 1 , 000 = - 8 to - 2 TS ¢ 2 = ln ¢ · * 75 - ln ¢ · * min / 75 - T min × 1 , 000 = 0 to 15 wherein ·* 25 and ·* 75 represent complex viscosities (Pa·s) at a measurement frequency of 1 Hz and a temperature of 25°C and 75°C, respectively, when the temperature of the acidic oil-in-water emulsified food is increased from 25°C to 75°C at a temperature increasing rate of 2.5°C/min, and ·* min represents a complex viscosity at a temperature (T min ) at which the complex viscosity is the lowest. In the acidic oil-in-water emulsified food, the storage stability not only at low temperature but also at high temperature is improved, and the occurrence of a crack is prevented during transportation and storage in logistics.