Disclosed is a heated (soy sauce)-sugar mixture, which is produced by heating an aqueous mixed solution of a soy sauce and a sugar, and shows an absorbance of 0.05 to 0.40 at 430 nm when prepared into a 0.1% (w/w) aqueous diluted solution. Also disclosed is a fatty food which is prepared by adding an oil or fat to the heated (soy sauce)-sugar mixture to emulsify or solubilize the oil or fat. The heated (soy sauce)-sugar mixture is useful as a substitute for an emulsifying agent or a surfactant. The heated (soy sauce)-sugar mixture can be used for the production of a fatty food in which an emulsifying property cannot not deteriorated by the change in pH, heat or the like, without the need of using any emulsion stabilizer or surfactant. The fatty food has such characteristic properties that the separation of the oil or fat does not occur and the oil or fat can be emulsified or solubilized therein stably.
