To provide a storing method of foods increasing the shelf life of foods, excellent in safety, capable of storing foods without giving undesirable effects on flavor, physical properties of foods, by adding a fatty acid mono-ester of polyglycerin highly containing mono-ester in the production process of foods.

Foods are stored adding the fatty acid mono-ester of polyglycerin such as di-, tri-, tetra-, penta-, etc., containing at least 50 wt.% of mono-ester of glycerin. The fatty acid composing the polyglycerin fatty acid mono-ester consists of one or more kind of fatty acids preferably selected from among caprylic acid, capric acid, lauric acid, myristic acid, and the total amount of them is preferably above 70%.