FIELD: food industry.
SUBSTANCE: invention refers to fat-and-oil industry. Food emulsion oil-in-water contains from 5 to 40 wt % oil, oil contains from 40 to 80 wt % of rest of unsaturated fatty acids in conversion to total mass of oil from 20 to 60% of wt % rests of saturated fatty acids in conversion to total mass. It contains: aqueous phase containing first oil where quantity of rests of usaturated fatty acids makes less than 35%, mixing of mentioned aqueous phase with other ingredients except for oil, acidification of produced composition, addition of second oil composition containing unsaturated fatty acids, homogenisation, packing of composition right after homogenosation and cooling till storage temperature.
EFFECT: invention allows to produce emulsion which has no foreign flavours and aftertastes which can often be seen in emulsions containing unsaturated fatty residual matters.
8 cl, 4 dwg, 2 tbl, 2 ex
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