Being foam characteristic oil-in-water emulsification ones which possess emulsification stability, whip characteristic and the shelf life tolerance with the 30 where purpose of this invention, without using salts such as phosphorus acid, organic acid or carbonate, the food impression, is superior in the oral dissolving, and flavor at the same time is high and to offer its manufacturing method, furthermore there are times when manufacturing method of foam characteristic oil-in-water emulsification ones where formation and the koge attachment of cohesion ones of the protein on the production line are prevented is offered. This invention, the oil and fat, designates the protein and the saccharide as the major component, all the solid amounts are, 45 - 70 weight % deviation from are foam characteristic oil-in-water emulsification ones which feature that the milk solid amount which the lactose deviation from ash is done is included, deviation from the milk solid amount which the lactose deviation from ash is done includes casein protein condition and whey protein condition and protein content 80 weight % is above, is manufacturing method of particular foam characteristic oil-in-water emulsification ones.本発明の目的は、リン酸塩、有機酸塩及び炭酸塩等の塩類を使用しないでも、食感、口溶け、風味に優れており、且つ高い乳化安定性、ホイップ性、30℃での日持ち耐性を有する起泡性水中油型乳化物及びその製造法を提供する事であって、更に製造ラインでの蛋白質の凝集物の生成やコゲ付きが防止された起泡性水中油型乳化物の製造法を提供する事にある。本発明は、油脂、蛋白質及び糖類を主要成分とし、全固形分が45~70重量%であり、脱乳糖・脱灰分された乳固形分を含むことを特徴とする起泡性水中油型乳化物であり、脱乳糖・脱灰分された乳固形分がカゼイン蛋白態及びホエー蛋白態を含み蛋白質含有量が80重量%以上であって、当該起泡性水中油型乳化物の製造法である。
