Effects of oil content, oil droplet size and Ca2+ concentration on the compressive gel strength, and sensory evaluation of hardness and oiliness for monodispersed O/W emulsion gellan gum gel were investigated. The monodispersed emulsion which was made up by water, 1%(w/v)emulsifier(polyglycerine fatty acid)and corn oil was prepared by membrane emulsification. Both the stability of the monodispersed emulsion during preparation of the emulsion gellan gum sol and the uniformity of oil droplet distribution in the emulsion gel were confirmed. The compressive strength of the emulsion gels decreased with an increase in oil volume fraction. It is considered that the oil droplets behave as inactive filler in the emulsion gellan gum gel. The compressive strength of the emulsion gel was decreased with an increase in oil droplet size. However, the decreased ratio of compressive strength became small with an increase in droplet size. The larger the oil volume fraction and the Ca2+ concentration, the clearer the effect of oil droplet on the gel strength was. The sample containing smaller oil droplets was harder than that with larger oil droplets by the sensory test of paired comparison, while the increasing oil droplet size tended to increase oiliness.