The present invention relates to a food improver which can be produced by a simple method, is excellent in storage stability, and allows various foods added therewith to maintain taste or flavor as exhibited immediately after processed and cooked, for a long period of time. The food improver comprises a dispersion formed by dispersing a lamellar structural component of an organic acid monoglyceride in an aqueous solution comprising an emulsifier and a sugar. In the preferred embodiments of the present invention, there are used a sucrose fatty acid ester or a polyglycerol fatty acid ester as the emulsifier, an oligosaccharide as the sugar, and succinic acid monoglyceride as the organic acid monoglyceride.
