PROBLEM TO BE SOLVED: To provide a foamable oil-in-water type emulsified article good in mouth melting, having good texture especially by reducing slime when taken, and excellent in emulsion stability and whip physical property, and whipped cream using the same.SOLUTION: The foamable oil-in-water type emulsified article contains a transesterified oil and fat (A1) containing laurin-based oil and fat as a raw material, in which iodine value of the transesterified oil and fat (A1) is 12 to 34, content of lauric acid bound to a 2 position of triglyceride is 8 to 55 mass% based on whole 2 position constituting aliphatic acid of all oil and fat, and total amount of 2 saturated triglyceride and 3 saturated triglyceride is 65 to 95 mass% based on mass of whole oil and fat. There is provided whipped cream manufactured by foaming the foamable oil-in-water type emulsified article.SELECTED DRAWING: NoneCOPYRIGHT: (C)2020,JPO&INPIT【課題】口溶けが良好であると共に、特に食した時のヌメリが低減されて良好な食感を有し、乳化安定性とホイップ物性にも優れた起泡性水中油型乳化物とそれを用いたホイップドクリームを提供する。【解決手段】本発明の起泡性水中油型乳化物は、ラウリン系油脂を原料に含むエステル交換油脂（Ａ１）を含有し、エステル交換油脂（Ａ１）のヨウ素価が１２以上３４以下であり、トリグリセリドの２位に結合されたラウリン酸の含有量が、全油脂の２位構成脂肪酸全体の質量に対して８～５５質量％であり、２飽和トリグリセリドと３飽和トリグリセリドとの合計量が、油脂全体の質量に対して６５～９５質量％である起泡性水中油型乳化物。該起泡性水中油型乳化物を起泡してなるホイップドクリーム。【選択図】なし
