PROBLEM TO BE SOLVED: To provide an oil-in-water emulsion composition for frozen desserts that excels in flavor, appearance, texture, and a frozen dessert.SOLUTION: An oil-in-water emulsion composition for frozen desserts contains cocoa butter, edible fats and oils, an emulsifier, and water, the composition having a total oils and fats content of 6-50 mass%. 54 mol% or more of constituent fatty acids of the total oils and fats content in the emulsion composition is unsaturated fatty acids.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】風味、外観、食感に優れた冷菓用水中油型乳化組成物及び冷菓を提供する。【解決手段】ココアバター、食用油脂、乳化剤、水を含む冷菓用水中油型乳化組成物であって、前記組成物の全油脂分が6~50質量%であり、前記乳化組成物中の全油脂分の構成脂肪酸の54モル%以上が不飽和脂肪酸である、冷菓用水中油型乳化組成物。【選択図】なし
