As for purpose of this invention, even when being the high oil content in oil-in-water emulsification ones which are used as the cream and the especially whip cream which are used mainly in confectionery and the bread making territory, the trance fatty acid not to be included substantially, emulsification stability is high, it designates that whip characteristic is satisfactory as feature, it is to offer the product of oil-in-water emulsification ones whose change of the physical properties with temperature variation regarding the cream after the whip is little. In addition it is to offer the oil and fat composition which can use in order to produce those oil-in-water emulsification ones. Oil-in-water emulsification ones are produced making use of the lauric oil and fat above the fusion point 35 and oil and fat composition which contains the liquid characteristic palm oil. As for the lauric oil and fat it is desirable to be the oil and fat of yashi and palm nuclear origin, as for the liquid characteristic palm oil, iodine number it is desirable to be 55 - 80 palm division soft section.< Selective figure >It is not本発明の目的は、主に製菓、製パン領域で使用されるクリーム、特にホイップクリームとして用いられる水中油型乳化物において、トランス脂肪酸を実質的に含まず、高油分であっても乳化安定性が高く、ホイップ性が良好であることを特徴とし、ホイップ後のクリームにおいても温度変化による物性の変化が少ない水中油型乳化物の製品を提供することである。またそれらの水中油型乳化物を製造するために用いることのできる油脂組成物を提供することである。融点35℃以上のラウリン系油脂及び液性パーム油を含有する油脂組成物を用いて水中油型乳化物を製造する。ラウリン系油脂はヤシ、パーム核由来の油脂であることが好ましく、液性パーム油は、ヨウ素価55~80のパーム分別軟質部であることが好ましい。【選択図】なし
