Abstract: An emulsified composition, which allows fat and oil to be easily and uniformly dispersed in a food or drink product when added to the food or drink product, is provided. The present invention provides an emulsified composition for adding fat and oil to a food or drink product, wherein the emulsified composition contains fat and oil, an ionic surfactant, and a polyhydric alcohol, a content of the fat and oil is 5% by mass or more and 65% by mass or less with respect to a total amount of the emulsified composition, a content of the ionic surfactant is 0.3% by mass or more and 6.0% by mass or less with respect to the total amount of the emulsified composition, the ionic surfactant contains at least lecithin and/or lysolecithin, the emulsified composition has a specific gravity of 1.0 or more at 20° C. and a viscosity of 60,000 mPa·s or less at 20° C., and a difference of L2 value-L1 value calculated by the following definition at 20° C.