FIELD: food industry.
SUBSTANCE: invention is related to the food industry, particularly to producing of microbiologically stable food emulsion. Emulsion contains (a) from 0.25 till 4.5 wt % humidifier, (b) at least 0.5 wt % of stabilising salt and potassium chloride, their total amount is not more than 5.5% from emulsion mass, (c) water, (d) oil and not less than 0.3% from preservative mass, has pH from 2.75 till 5.75 and Aw from 0.94 till less than 0.97.
EFFECT: invention does not have effect of pathogenic organisms growth and/or organisms which cause damage during at least 30 days without thermal treatment.
4 cl, 4 ex
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