Abstract: An acidic emulsified mayonnaise-like food of the present invention contains an esterified compound composed of a starch and a hydrolysate thereof and an alkenylsuccinic acid, and a thickening polysaccharide, wherein the content of protein is 0% by mass.

Abstract: An acidic emulsified mayonnaise-like food comprising: a) an esterified compound composed of a potato starch or a hydrolysate thereof and an alkenylsuccinic acid; b) an esterified compound composed waxy cornstarch or a hydrolysate thereof and alkenylsuccinic acid; c) thickening polysaccharide; d) an edible fat oil; e) wherein the content of protein is substantially 0%; and wherein f) the content of the esterified compounds is 1.2 to 2.2% by mass; and wherein g) the content of the thickening polysaccharide is 0.3 to 0.7% by mass; and wherein h) the content of the edible fat and oil is 50 to 70% by mass; and i) wherein the acid emulsified mayonnaise-like food is a semi-solid with a viscosity of 160,000 to 400,000 millipascal-second at 20 degrees Celsius.

Abstract: A method for producing an oil and fat composition includes the steps of (a) mixing an oil and fat (A) wherein fatty acids with 14 or less carbon atoms are contained in an amount of 50 to 100% by mass of the entire constituent fatty acids of the triglycerides with an oil and fat (B) wherein fatty acids with 16 to 24 carbon atoms are contained in an amount of 80 to 100% by mass of the entire constituent fatty acids of the triglycerides to obtain an oil and fat mixture; (b) subjecting the oil and fat mixture to random transesterification using an enzyme having no positional specificity, and (c) obtaining an oil and fat composition free from trans-fatty acid.

Abstract: An acidic emulsified mayonnaise-like food of the present invention contains an esterified compound composed of a starch and a hydrolysate thereof and an alkenylsuccinic acid, and a thickening polysaccharide, wherein the content of protein is less than 0.5% by mass.