To obtain fat lowering foods capable of affording palatability resembling to fat containing foods by including curdlan, starch and starch resolvent as the fat lowering raw materials.

The subject fat lowering foods is obtained by containing curdlan, starch and starch resolvent as the fat lowering raw materials. This contains, preferably, 0.01 to 2 pts. of curdlan, 0.1 to 5 pts. of the starch, 0 to 20 pts. of the starch reslovent per 100 pts.wt. of foods. The target foods are not specially limited, foods obtained by mixing animal and plant oil and fats, for example, processed meat products such as ham, sausage, etc., daily dishes such as meat patty hamburger steak, fried meatball, etc., condiments such as mayonnaise, dressing, sauce, etc., dairy products such as ice cream, whipped cream, etc., confectioneries such as pound cake, brownie, etc., are cited.