PROBLEM TO BE SOLVED: To provide a water-in-oil emulsified composition that can prepare butter cream excelling in all of foamability, meltability in the mouth, flavor and texture in spite of using oil and fat suppressed in the rate of trans unsaturated fatty acid that makes up constituent fatty acid.SOLUTION: A water-in-oil emulsified composition includes 3-14 mass% diacylglycerol and 84-96.9 mass% triacylglycerol in oil and fat that compose an oil phase, wherein the ratio of ≥22C saturated fatty acid that makes up the whole constituent fatty acid of oil and fat composing the oil phase is 1-8 mass%, and the percentage (b/a) of diacylglycerol content (b mass%) in the oil and fat that compose the oil phase with respect to the ratio (a mass%) of the ≥22C saturated fatty acid that makes up the whole constituent fatty acid of oil and fat composing the oil phase is 0.8-12.COPYRIGHT: (C)2014,JPO&INPIT【課題】構成脂肪酸に占めるトランス型不飽和脂肪酸の割合を抑えた油脂を用いながらも、起泡性、口溶け、風味及び食感のいずれも良好なバタークリームを調製することができる油中水型乳化組成物の提供。【解決手段】油相を構成する油脂中に、ジアシルグリセロールを3~14質量%、トリアシルグリセロールを84~96.9質量%含有する油中水型乳化組成物であって、油相を構成する油脂の全構成脂肪酸に占める炭素数22以上の飽和脂肪酸の割合が1~8質量%であり、油相を構成する油脂の全構成脂肪酸に占める炭素数22以上の飽和脂肪酸の割合(a質量%)に対する、油相を構成する油脂中のジアシルグリセロールの含有量(b質量%)の比率(b/a)が0.8~12である、油中水型乳化組成物。【選択図】なし
