The invention relates to the technical field of food, especially to a food additive. The invention provides an emulsifying, stabilizing, water-retaining and thickening agent for food to overcome the problems that conventional food additives have single function and do not have emulsifying, stabilizing, water-retaining and thickening functions at the same time. The emulsifying, stabilizing, water-retaining and thickening agent comprises, by weight, 55 to 60% of carrageenan, 20 to 25% of konjac glucomannan, 5 to 15% of xanthan gum, 0 to 10% of dextrin, 0 to 5% of potassium chloride and 0 to 5% of guar gum. The emulsifying, stabilizing, water-retaining and thickening agent employs a plurality of additives permitted to be used in food according to prescriptions in GB2760-2011 standard; raw materials are mixed together by using a physical method and applied to food; and the comprehensive effect of emulsification, stabilization, water retention and thickening is achieved.