The objective of the present invention is to provide an emulsion composition that can be used as a seasoning agent for frozen foods even when not containing an egg or an allergenic substance. The objective can be achieved by an emulsion composition comprising a methylcellulose mixture composed of two or more types of methylcelluloses whose viscosities are different from one another, wherein the methylcellulose mixture has a viscosity of 300 mPa·s to 10,000 mPa·s when measured with a viscometer at 20 degrees centigrade using a 2 percent by mass aqueous solution, and the methylcellulose mixture has a loss tangent equal to or less than 2.5 when measured with a rheometer at 60 degrees centigrade under the condition of being a frequency of 1 Hz and a strain of 1 percent using a 2 percent by mass aqueous solution; and the like.
