An object of the present invention is to provide acidic oil-in-water emulsified foods with enhanced microwave resistance, heat resistance, or freezing and thawing resistance, and low- or non-cholesterol acidic oil-in-water emulsified foods containing reduced amounts of or no egg yolk at all. The acidic oil-in-water emulsified foods can be prepared by emulsifying water-phase ingredients and oil-phase ingredients into acidic oil-in-water emulsions using gum ghatti or gum ghatti and xanthan gum.