PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for whipped cream enabling production of whipped cream which is excellent in emulsion stability even under a low-temperature distribution and has good meltabilities in the mouth.SOLUTION: The oil-and-fat composition for whipped cream contains at least two kinds of oil and fat. The oil-and-fat composition is such as to satisfy the following: (1) first oil and fat includes oil and fat selected from (A) transesterified oil and fat obtained by mixing coconut oil and extremely hardened high erucic oilseed rape at a rate of 4:6-9:1 and transesterifying the mixture, and (B) mixture oil and fat comprising the oil and fat (A) and oil and fat obtained by transesterifying 100% coconut oil (2) second oil and fat includes oil and fat which is extremely hardened oil and fat from palm core oil, or partially-hydrogenated oil and fat, and has a melting point of &ge30°C and (3) the content of a C22 fatty acid is 0.5-4.5 mass% based on 100 mass% of the whole constituent fatty acid of the oil-and-fat composition, the total mass of the oil-and-fat composition contains &ge22 mass% of the second oil and fat, and the melting point of the oil-and-fat composition is &le36°C.COPYRIGHT: (C)2012,JPO&INPIT【課題】低温流通を行っても乳化安定性に優れており、かつ口融けがよいホイップクリームを製造することができる、ホイップクリーム用油脂組成物を提供することを目的とする。【解決手段】少なくとも2種類の油脂を含むホイップクリーム用油脂組成物であって、(1)(A)第1の油脂が、ヤシ油と極度硬化ハイエルシン菜種油を4:6~9:1の範囲で混合し、エステル交換したエステル交換油脂、及び(B)前記油脂(A)とヤシ油100%をエステル交換した油脂との混合油脂から選択される油脂であり、(2)第2の油脂が、パーム核油の極度硬化油脂あるいは部分水素添加油脂であって、融点が30℃以上の油脂からなり、及び(3)油脂組成物の全構成脂肪酸100質量%に対してC22の脂肪酸含有量が0.5~4.5質量%であり、油脂組成物全質量に対して、第2の油脂が22質量%以上の量で含まれており、かつ融点が36℃以下である、上記油脂組成物。【選択図】なし
