To obtain a food formulated with emulsified gelatinous oil and fat enabling heat-treatment by a simple method without using complicate work, free from the separation of homogeneously dispersed oil and fat and having excellent taste, flavor and palatability by including oil and fat in combination with native gellan gum.

This food contains (A) an oil and fat such as salad oil or lard in an amount of preferably 0.05-40 wt.% more preferably 0.1-30 wt.%, (B) native gellan gum consisting of a microorganism-originating polymer polysaccharide having a melting point and solidification point of 65-70°C and obtained as a precursor before the deacylatin treatment of a gellan gum having a molecular weight of 600,000-700,000 in an amount of preferably 0.2-4.0 wt.%, more preferably 0.8-1.5 wt.% and preferably further (C) a whey protein such as milk serum protein in an amount of preferably 0-20 wt.%, more preferably 1-10 wt.%.