To provide a physical modifier for frozen confectionery or frozen beverage capable of modifying air bubble stability, shape retention property, molding property, heat shock resistance (syneresis inhibition, exudation inhibition of saccharide), and adjusting taste in a melting process of the frozen beverage.SOLUTION: There is provided a physical property modifier for frozen confectionery or frozen beverage containing Artemisia sphaerocephala seed gum.SELECTED DRAWING: None【課題】冷菓の気泡安定性、保形性、造形性、ヒートショック耐性（離水抑制、糖の染み出し抑制）を向上でき、また凍結飲料の融解過程における呈味を調整することができる冷菓又は凍結飲料用物性改良剤を提供する。【解決手段】サバクヨモギシードガムを含有する冷菓又は凍結飲料用物性改良剤。【選択図】なし
