To provide an emulsified composition containing modified gum arabic such as emulsified perfume, emulsified pigment, emulsified food or powdery perfume which has excellent emulsifying properties and emulsion stability, produced by using modified gum arabic heated or dried at ≥60°C.

The emulsified composition containing modified gum arabic is prepared by using at least one kind selected from the group consisting of modified gum arabic heated or dried at ≥60°C and a thickening stabilizer such as xanthan gum, polypeptide such as soybean peptide, and a surfactant such as a polyglycerol fatty acid ester.