An antioxidant dispersion contains an oil component having a polyunsaturated fatty acid content of less than 50% by mass, a water-soluble antioxidant, at least one kind of compound selected from the group consisting of a polyhydric alcohol compound having 5 or less carbon atoms and reduced starch syrup, an emulsifier, and water. The emulsifier preferably contain a compound having an HLB value of 4.0 or less. In addition, in the antioxidant dispersion, a content of the emulsifier is preferably 0.5% by mass to 20% by mass with respect to a total mass of the antioxidant dispersion.
