To provide a production method of a quality improvement agent for a food product in which a production method is simple, storage stability is excellent, when being added to various food products, texture and flavor right after processing and cooking can be maintained for an extended period.

Provided is a production method of a quality improvement agent for a food product that includes an organic acid monoglyceride, an emulsifier, and saccharide. The production method of a quality improvement agent for a food product is that the emulsifier is a sucrose fatty acid ester or a polyglyceryl fatty acid ester, at first a fluid dispersion of a lamellar structure of an organic acid monoglyceride is prepared, and next the obtained fluid dispersion and the emulsifier are mixed.