To provide a foaming oil-in-water emulsion which has high emulsion stability, good whip properties such as foamability and shape retention, good freezing/thawing resistance in a whipped state and, as a result of sufficient reduction of the trans fatty acid content, the excellent melt-in-your mouth quality of lauric fats, and also to provide a method for producing the same. A fat composition for a foaming oil-in-water emulsion, which is a fat composition for a foaming oil-in-water emulsion obtained by mixing, in predetermined amounts: a mixed fat having a predetermined content of a predetermined type of triglyceride and a sorbitan fatty acid ester having a predetermined HLB value with at least a predetermined amount of bound fatty acid being saturated fatty acid.
