[Topic] trance fatty acid content is decreased sufficiently, the mouth-melt where the lauric oil and fat is superior was utilized sufficiently, emulsification stability is high, whip property of the foamability and firmness etc satisfactory, offer of foamability oil-in-water emulsification ones and its production manner whose freezer storage depression tolerance in whip state is satisfactory.[Settlement means] being the oil and fat constituent for the foamability oil-in-water emulsification thing, it possesses the mixed oil and fat and the HLB value of specification possess the triglyceride of type of specification at content of specification, blendinging with the sorbitan fatty acid ester where or more of the specific tonnage of the fatty acid which at the same time is joined is the saturated fatty acid, at the tonnage of specification, it is achieved by the oil and fat constituent for the foamability oil-in-water emulsification thing which becomes.[課題]トランス脂肪酸含量が十分に低減され、ラウリン系油脂の優れた口溶けを十分に活かした、乳化安定性が高く、起泡性、保形性等のホイップ特性が良好であり、ホイップ状態での冷凍解凍耐性が良好な起泡性水中油型乳化物およびその製造方法の提供。[解決手段]起泡性水中油型乳化物用油脂組成物であって、特定の種類のトリグリセリドを特定の含有量で有する混合油脂と、特定のHLB値を有し、かつ結合する脂肪酸の特定量以上が飽和脂肪酸であるソルビタン脂肪酸エステルとを、特定の量で配合してなる起泡性水中油型乳化物用油脂組成物により達成される。
