To obtain a stabilized sucrose fatty acid monoester composition of excellent quality without producing a precipitate in an aqueous solution in a region within a wide range from a neutral to an acidic pH and without causing the gelation or separation in a product when used as an emulsifying agent, etc.

This stabilized sucrose fatty acid monoester composition comprises 100 pts.wt. of a sucrose fatty acid monoester and 0.01-5.0 pts.wt. of an edible organic acid. Acetic acid, lactic acid, citric acid, vitamin C, etc., are used as the edible organic acid. The composition is produced by adding an aqueous solution of the edible organic acid to a solution of a sucrose fatty acid monoester or a mixture of the sucrose fatty acid monoester, diester and triester in an alcohol, as necessary, cooling the resultant mixed solution, removing the produced precipitate and then removing the solvent from the mixed solution.