FIELD: food industry. SUBSTANCE: invention proposes food emulsion "oil-in-water" containing soybean food base at dry matter content 6 wt.-%, not less, pH 7-8, and vegetable oil, food acid also at the following ratio of components, wt.-%: vegetable oil 5-75; soybean food base 18-87, and food acid - the rest. For preparing mayonnaise, pastes and dessert beverages the proposed food emulsion has additionally different taste and aromatic additions and stabilizing agents. EFFECT: enhanced quality of emulsion. 17 cl
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