A method for preparation of a composition in the form of an oil-in-water emulsion having a pH ranging from 3 to 5, the composition comprising: (i) from 10% to 70% by weight of oil; (ii) from 0.1 % to 1 0% by weight of acid; (iii) from 0.5 to 10% by weight of one or more first flours, wherein the first flour comprises: - starch at a concentration of at least 35% based on the dry weight of the first flour, wherein the amylose content of the starch ranges from 15% to 60% by dry weight of the starch; - protein at a concentration of maximally 35% based on the dry weight of the first flour; - lipids at a concentration of maximally 10% based on the dry weight of the first flour; and wherein the first flour comprises flour obtained from pulse seed having the following composition, calculated on dry weight of the raw pulse seed: - 35 to 60 wt% of starch; - 15 to 35 wt% of protein; - 0.8-10 wt% of lipids, - 1 to 40 wt% of dietary fibre, and - 0.5 to 12 wt% of sugars; or wherein the first flour comprises flour obtained from plants of one or more of the genera Solanum and Manihot; and (iv) from 0.5 to 10% by weight of a second flour comprising flour obtained from plants of the genus Oryza, and/or a third starch comprising waxy rice starch, wherein the second flour comprises starch at a concentration of at least 60% based on the dry weight of the second flour, wherein the amylose content of the starch in the second flour is maximally 5% by dry weight of the starch, and wherein the amylose content of the third starch is maximally 5% by weight of the starch; the method comprising the steps: a) mixing water and the one or more first flours, and the second flour and/or the third starch comprising waxy rice starch at a temperature below 60°C; b) heating the mixture from step a) from a temperature below 60°C to a temperature ranging from 75 to 95°C, and keeping the mixture at that temperature during a time period of at least 2 minutes, wherein the mixture from step a) is at a temperature ranging from 60°C to 70°C during a time period of at least 10 seconds, and subsequently at a temperature between 70°C and 95°C during a time period of at least 10 seconds; c) adding the oil to the mixture from step b) and dispersing the oil in the mixture, preferably using a high shear mixer; d) optionally homogenising the mixture of step c) to create an oil-in-water emulsion wherein the oil droplets have a volume weighted mean droplet size D3,3 of less than 15 micrometer; and e) adding a food-grade acid to the mixture of step d), to a pH ranging from 3 to 5. (i) from 10% to 70% by weight of oil; (ii) from 0.1 % to 1 0% by weight of acid; (iii) from 0.5 to 10% by weight of one or more first flours, wherein the first flour comprises: - starch at a concentration of at least 35% based on the dry weight of the first flour, wherein the amylose content of the starch ranges from 15% to 60% by dry weight of the starch; - protein at a concentration of maximally 35% based on the dry weight of the first flour; - lipids at a concentration of maximally 10% based on the dry weight of the first flour; and wherein the first flour comprises flour obtained from pulse seed having the following composition, calculated on dry weight of the raw pulse seed: - 35 to 60 wt% of starch; - 15 to 35 wt% of protein; - 0.8-10 wt% of lipids, - 1 to 40 wt% of dietary fibre, and - 0.5 to 12 wt% of sugars; or wherein the first flour comprises flour obtained from plants of one or more of the genera Solanum and Manihot; and - starch at a concentration of at least 35% based on the dry weight of the first flour, wherein the amylose content of the starch ranges from 15% to 60% by dry weight of the starch; - protein at a concentration of maximally 35% based on the dry weight of the first flour; - lipids at a concentration of maximally 10% based on the dry weight of the first flour; and - 35 to 60 wt% of starch; - 15 to 35 wt% of protein; - 0.8-10 wt% of lipids, - 1 to 40 wt% of dietary fibre, and - 0.5 to 12 wt% of sugars; (iv) from 0.5 to 10% by weight of a second flour comprising flour obtained from plants of the genus Oryza, and/or a third starch comprising waxy rice starch, wherein the second flour comprises starch at a concentration of at least 60% based on the dry weight of the second flour, wherein the amylose content of the starch in the second flour is maximally 5% by dry weight of the starch, and wherein the amylose content of the third starch is maximally 5% by weight of the starch; a) mixing water and the one or more first flours, and the second flour and/or the third starch comprising waxy rice starch at a temperature below 60°C; b) heating the mixture from step a) from a temperature below 60°C to a temperature ranging from 75 to 95°C, and keeping the mixture at that temperature during a time period of at least 2 minutes, wherein the mixture from step a) is at a temperature ranging from 60°C to 70°C during a time period of at least 10 seconds, and subsequently at a temperature between 70°C and 95°C during a time period of at least 10 seconds; c) adding the oil to the mixture from step b) and dispersing the oil in the mixture, preferably using a high shear mixer; d) optionally homogenising the mixture of step c) to create an oil-in-water emulsion wherein the oil droplets have a volume weighted mean droplet size D3,3 of less than 15 micrometer; and e) adding a food-grade acid to the mixture of step d), to a pH ranging from 3 to 5.