The present invention provides a foamable water-in-oil emulsion composition containing diglyceride-containing fats and oils and a liquid sugar, wherein (a) said fats and oils have a solid fat content ranging from 0.5 to 5 wt% thereof (b) said fats and oils contain 40 wt% or more of an unsaturated diglyceride having a carbon number ranging from 16 to 18 and (c) the weight ratio of said fats and oils vs. said liquid sugar ranges from 1:0.5 to 1:4. The resultant emulsion has improved in-mouth meltability, good shape retention at room temperatures and a good eating texture with a reduced specific gravity.
