PURPOSE: To eliminate solidification of powder due to moisture absorption by mixing polyglycerine fatty acid ester, etc., and anhydrous crystalline maltose each in specified amt. without water and by powdering them to prepare an emulsifier compsn.

CONSTITUTION: The powdered emulsifier compsn. is prepd. by adding 50-500 pts.wt. anhydrous crystalline maltose to 100 pts.wt. polyglycerine fatty acid ester and(or) polyoxyethylene(20)sorbitan fatty acid ester, by mixing them without water, by solidifying and thereafter by powdering. The compsn. can be compounded with alcohol, animal and vegetable oil having ≤30°C melting point, etc. The obtd. powdered emultsifier compsn. can be used for the addition to food and food material such as for increasing cold-water dispersibility of powdered cocoa, preventing the decrease of consistency of chocolate.