To obtain the subject thickener which contains specific amounts of a raw amylose starch and a lipid emulsifier and gives a mayonnaise-like creamy and smooth product of low lipid content (salad cream) stable to shear and heat having fluidity and storage stability.

(A) A raw amylose starch of about 10-30wt.% of amylose content is added to water in an amount of 5-30wt.% based on the water and (B) a lipid emulsifier in an aqueous phase is added thereto so that the content of the emulsifier becomes 5-15% whereby the objective thickener with a composite viscosity of 200-700Pa.s at 0.4Hz is obtained. The solubility of amylose is reduced and the shear stability and the thermal stability of starch grains are increased.