To obtain a glazing agent for foods capable of imparting uniform and good gloss without deteriorating a palatability of baked foods and without causing a sticky feeling on the surface of the food.

This glazing agent for foods comprises a milk serum protein containing ≤85 wt.% of a protein, a surfactant having deforming actions, potassium carbonate and a thickened polysaccharides. The glazing agent is prepared as an aqueous solution having a moderate concentration for allowing forming a desired gloss or coloring and applied to the food in a moderate amount before or after the food is baked.