FIELD: food industry.
SUBSTANCE: invention refers to fat-and-oil industry. Here is disclosed acidulous food emulsion "butter-in-water" with pH from 3.5 to 6 containing protein and fat from 1 to 40 % of weight, wherein fat contains composition of vegetable fat from 20 to 100 % weight from general fat, wherein composition includes gas from 4 to 15 % of volume and wherein average diametre of gas bubbles is from 50 to 500 mcm. The method consists in emulsifying fat phase in water phase, in acidulation of produced emulsion, in adding protein and in introduction of gas pressurised into mixture under pressure of from 2 to 5 bar at temperature from 70 to 85°C.
EFFECT: invention facilitates fabrication of product which is referred to milk products by its taste and ability to fast melting in mouth.
5 cl, 3 tbl, 2 ex
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