PURPOSE: To provide a fondant dripping preventive which is effective in a small amount without taste impairment of bread or the like, by mixing a hardened oil melting at a specific temperature, enzyme-deactivated porous soybean flour and a cellulose powder in a specific proportion.

CONSTITUTION: (A) 50 to 90% of a hardened oil melting over 30%, (B) 20 to 40% of enzyme-deactivated porous soybean flour, and (C) 2 to 8% of a cellulose powder are mixed to give the subject fondant-dripping preventive. Component (B) can be produced by crushing soybeans, removing skins and embryos, pressurizing the soybeans in a tightly sealed vessel with steam, allowing them to swell rapidly in a low pressure and flouring them. When a small amount of the preventive is added to fondant of thick sugar cream, dripping can be avoided in application of the fondant to the surface of bread or cake.