An emulsion composition, which contains (A) an oil phase component containing an oil-soluble component and fats and oils, (B) polyglycerol fatty acid ester, and (C) an aqueous phase component, wherein the (A) fats and oils in the oil phase component have a fatty acid composition in a weight ratio of capric acid 20 to 97, lauric acid 28 to 6000, and myristic acid 11 to 2100, relative to caprylic acid 100, has a high emulsion stability even after long-term preservation, which is sensorially superior, shows a high transparency when added to an aqueous phase system, and suppresses decomposition of an oil-soluble component having physiological functions such as a capsinoid compound.
