Abstract: A mayonnaise-like emulsion product has a component composition which includes edible oil, sugar and salt components, first and second emulsifier components and an acetic acid or vinegar component and by weight, the oil component is in an amount of from 55% to 85%, the sugar component is in an amount of at least 1%, the salt component is in an amount of at least 0.5% and the acetic acid or vinegar component is in an amount of from 0.1% to 20% so that the emulsion has a pH of from 2 to 5, the first emulsifier component being soya protein, pea protein, skimmed milk powder, buttermilk and/or casein, and wherein heat denaturable proteins of the first emulsifier are denatured to a degree of denaturation between 70% and 80%, and the second emulsifier component being a monoglyceride, an ethoxylated monoglyceride, a polyoxyethylene sorbitan, glycerin, a fatty acid monoester and/or a fatty acid diester.

Abstract: An emulsion which does not contain egg yolk and which is heat-stable when the emulsion is pasteurized or sterilized is prepared by adding oil to an aqueous mixture of ingredients and emulsifying and contains, for obtaining emulsion physical stability and as an emulsifier, a protein and DATEM alone. The emulsion, which has a pH of from 3 to 8, is prepared with the water and with, by weight, from 5% to 75% oil, from 0.1% to 10% vinegar, from 0.1% to 10% protein and from 0.1% to 5% DATEM and with at least one of salt and sugar. When the emulsion is prepared, the noted ingredients are mixed with the water component, the oil is added and emulsified with the mixture and then the vinegar is added.

Abstract: An emulsion, which provides sauce, dressing, dessert and mayonnaise products which have stability to heat-treatment to effect pasteurization or sterilization, is prepared with an oil, water, egg yolk and a diacetyl tartaric acid ester of monoglycerides (DATEM) and with salt and/or sugar so that, by weight, the oil is in an amount of from 1% to 82%, the egg yolk component is in an amount of from 0.1% to 20% and the DATEM component is in an amount of from 0.1% to 5% (dry weight). To prepare the emulsion, a mixture of egg yolk and DATEM are homogenized, the homogenized mixture is combined with the oil and water and salt and/or sugar ingredients and homogenized to obtain an emulsion. An aroma component also may be combined with the ingredients and for preparing a sauce, a thickener is combined with the ingredients.