To obtain an emulsified oil and fat compsn. for a chou which makes it possible to obtain a thin skin, spherical chou case without a special production equipment by using an emulsified oil and fat compsn. comprising particular compd. contained in an oil phase portion and an aq. phase portion.

This emulsified oil and fat compsn. for a chou comprises an oil phase portion and an aq. phase portion, wherein the oil phase portion contains calcium stearoyllactate and the aq. phase portion contains sodium caseinate. Pref., the calcium stearoyllactate content is 0.4 to 1.8wt.% based on the whole compsn., and the sodium caseinate content is 1.0 to 4.5wt.% based on the whole compsn. Still pref. is a chou case using this emulsified oil and fat compsn. for a chou.