PURPOSE: To quality improver for confectionery, obtained by incorporating egg yolk with vitamin E, and capable of improving mainly texture and giving generally soft and wet sense of eating to the confectionery.

CONSTITUTION: A quality improver obtained by adding an edible vegetable oil, e.g. salad oil, to egg yolk prepared by homogenizing commercially available egg yolk or fresh egg yolk part directly or preheated egg yolk as necessary, agitating the resultant mixture, reheating the mixture and incorporating an optional amount of vitamin E therewith.