An object of the present invention is to provide a technique for improving surface smoothness of a soft puffed food product. An agent for improving surface smoothness of a soft puffed food product, which contains one or more sugar alcohols selected from the following (a), (b) and (h) as an active ingredient: (A) sorbitol; (b) reduced starch syrup having a sugar composition containing 30 and 50 mass percent of monosaccharide, 20 and 55 mass percent of disaccharide, and 40 mass percent or less than trisaccharides; and (h) reduced starch syrup. Figure 1
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