FIELD: food industry.
SUBSTANCE: invention refers to food industry, in particular to food emulsion, including water, from 65.0 to 74.0 wt % of oil and emulgator corresponding liquid egg yolk or liquid whole egg with the modified egg yolk enzyme inside, possessing viscosity from 6000 sP to 50000 sP and containing less, than approximately 1.0 g carbohydrates and 15.0 ml emulsion and to a way of given emulsion reception.
EFFECT: invention makes it possible to receive food emulsion with the improved organoleptic characteristics, possessing the lowered content of oil, cholesterol, carbohydrates and keeping viscosity in absence of starch.
7 cl, 1 tbl, 2 ex
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