Edible aerated oil-and-water emulsion

An aerated water-continuous oil-and-water emulsion having an overrun in the range of 10-500%, said emulsion comprising:

• 50-87 wt. % of an oil phase;
• 13-50 wt. % of an aqueous phase;
• 0.5-15% % by weight of the aqueous phase of hen's egg yolk granule proteins selected from the group consisting of high density lipoprotein (HDL), phosvitin, and mixtures thereof;
• wherein said high density lipoprotein (HDL) and said phosvitin are present in a weight ratio in excess of about 1:1;
• and from 0.05% up to 3% by weight of the aqueous phase of hen's egg yolk plasma proteins selected from the group consisting of low density lipoprotein (LDL), livetin, and combinations thereof;
• wherein the weight ratio of the egg yolk granule proteins to egg yolk plasma proteins exceeds 1:1;
• wherein the emulsion has been acidified by one or more food acids selected from the group consisting of acetic acid, lactic acid, malic acid and mixtures thereof;
• wherein the emulsion has a pH in the range of about 2.0 to about 7.0;
• wherein the emulsion has a Stevens value in excess of 40 g;
• and
• wherein the emulsion is an oil-in-water emulsion containing oil droplets with a mean diameter (d3,2) in the range of 0.5-200 μm.