FIELD: food industry.
SUBSTANCE: invention refers to food industry, in particular to production of food emulsions. The emulsion contains less than 75% of weight of oil, water and insoluble citrus fibers in quantities from 0.5 to 9.0% of weight, from 0.1 to 10% of weight of emulsifier, acidifier and less than 1.0% of weight of carbohydrate selected from group consisting of sugar, starch or gum. A method of obtaining this emulsion is described.
EFFECT: invention is suitable for use as a basis for food production with low oil content, with acceptable for a consumer viscosity and texture and sensory properties typical for food products with traditionally high content of fat.
16 cl, 1 tbl, 4 ex
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