Abstract: A composition containing a fat or oil is obtained by adding with stirring a fat or oil to an aqueous solution containing 0.8% by weight or more in terms of soluble nitrogen content of an aqueous extract from an animal source, which extract contains as main constituent water-soluble and thermally noncoagulable polypeptides, and having a viscosity at 25.degree. C. of 30 centipoises or higher, thus solubilizing said fat or oil without using any artificial emulsifier or surface active agent. The composition is stable and does not separate the fat or oil over a long period of time. A fatty food product of high nutritive value is obtained by use of an edible oil, seasonings, and other additives.