Abstract: The present invention relates to a water-and-oil emulsion, in particular in the form of a sauce or soup, the emulsion comprising at least: an aqueous phase; a fat phase; a food acid or an acidity regulator in the form of one or more weak acids or derivatives thereof, preferably chosen from the group which consists of lactic acid, citric acid, malic acid and acetic acid; where the emulsion has a pH of 4.6 or higher, has an Aw value between 0.601 and 100.0, is suitable for being filled cold, and where the percentage of dissolved substances in the aqueous phase is 0-54.9 vol %.

Abstract: The present invention relates to a water-in-oil emulsion, in particular in the form of a sauce or soup, the emulsion at least comprising: a water phase; a fat phase; an emulsifier; optionally one or more weak acids or derivatives thereof in the form of a food acid or an acidity regulator, the emulsion having a pH of 4.6 or higher, and the emulsion being suitable for introducing into a packaging in the cold state. The weak acids or derivatives thereof, preferably selected from the group consisting of lactic acid, citric acid, malic acid and acetic acid, are used as the food acid or acidity regulator.