PROBLEM TO BE SOLVED: To provide edible foaming cream that has satisfactory emulsion stability, high overrun due to foaming, excellent normal temperature shape retention after foaming, meltability in the mouth, and flavor.SOLUTION: Edible foaming cream in which oil droplets are dispersed into a water phase, in which the oil droplet consists of an oil droplet A of fat 1 whose rise melting point is 24 to 30°C and an oil droplet B of fat 2 whose rise melting point is 30 to 40°C, the content of water to the entire cream is 30 to 70 wt.%, total content of the fat 1 and the fat 2 is 25 to 45 wt.%, the fat 1/the fat 2 (weight ratio) is 20/80 to 80/20, at least the oil droplet A contains lipophilic flavor, lipophilic flavor in the oil droplet A/lipophilic flavor in the oil droplet B (weight ratio) is 90/10 to 100/0, the content of lipophilic flavor is 0.02 to 5 pts.wt. with respect to the entire fat of 100 pts.wt., the average particle diameter of the oil droplet is 0.8 to 1.5 μm, and the standard deviation of particle size distribution is 50% or less of the average particle diameter.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】乳化安定性が良好で、起泡によるオーバーランが高く、起泡後の常温保型性、口溶け、及び、フレーバーによる風味に優れた食用起泡性クリームを提供すること。【解決手段】油滴が水相に分散されてなる食用起泡性クリームであって、前記油滴は、上昇融点が24~30℃である油脂1の油滴Aと、上昇融点が30~40℃である油脂2の油滴Bとから構成され、全体に対する水の含量は30~70重量%、油脂1及び油脂2の合計含量は25~45重量%、油脂1/油脂2(重量比)は20/80~80/20であり、少なくとも油滴Aは親油性フレーバーを含み、油滴A中の親油性フレーバー/油滴B中の親油性フレーバー(重量比)は90/10~100/0、親油性フレーバーの含量は油脂全体100重量部に対して0.02~5重量部であり、前記油滴の平均粒径は0.8~1.5μm、粒径分布の標準偏差は前記平均粒径の50%以下である。【選択図】なし
