PROBLEM TO BE SOLVED: To provide a W1/O/W2 type emulsion having excellent storage stability and excellent balance between full-bodied taste and melt-in-the-mouth taste.SOLUTION: A W1/O/W2 type emulsion including an internal water phase (W1), an oil phase (O) which contains emulsifier, and an external water phase (W2) satisfies the following: (1) the amount of oil phase relative to the total amount of emulsion is 5 wt.% or more and 40 wt.% or less (2) the ES value obtained from the following expression: ES value=A/B×100 is 0.23 or more and 1.0 or less, where A(wt.%) represents the amount of emulsifier contained in the oil phase relative to the total amount of the internal water phase and the oil phase and B(m/100 g) represents the surface area of the internal water phase per 100 g of the total amount of the internal water phase and the oil phase (3) the total amount of the internal water phase and the oil phase relative to the total amount of emulsion is 60 wt.% or more and 80 wt.% or less and (4) the amount of the internal water phase relative to the total amount of the internal water phase and the oil phase is 50 wt.% or more and 72 wt.% or less.
