PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion exhibiting photodeterioration resistance and having little quality deterioration such as degraded taste or foul odor and excellent in flavor even when exposed to light from fluorescent lamps, etc., and a foamable oil-in-water type emulsion (whipped cream) used for decoration such as for cake, sandwich, etc., and to provide a method for suppressing light deterioration of oil-in-water type emulsion.SOLUTION: The oil-in-water type emulsion comprises a fat or oil, nonfat milk solid contents, water and an emulsifying agent. In the oil-in-water type emulsion, the fat or oil is a non-milk fat or a non-milk fat plus milk fat and the non-milk fat has such a fat or oil constituting fatty acid composition that the total content of lauric acid and palmitic acid is &ge40% and the total content of oleic acid, linoleic acid and linolenic acid is &le 50% and the total content of linoleic acid and linolenic acid is &le5% and the ratio of milk fat to total oil or fat is &le0.95. The oil-in-water type emulsion is used for photodeterioration resistance and the oil-in-water type emulsion is preferably a foamable oil-in-water type emulsion.COPYRIGHT: (C)2006,JPO&NCIPI【課題】本発明の目的は、蛍光灯等の光照射下に晒されても異味、異臭の品質の劣化が少なく風味に優れた、光劣化耐性を有する水中油型乳化物、更に水中油型乳化物がケーキ等のデコレーションやサンド等に用いられる起泡性水中油型乳化物(ホイップクリーム)並びに水中油型乳化物の光劣化抑制法を提供する事にある。【解決手段】本発明は、油脂、無脂乳固形分、水及び乳化剤を含む水中油型乳化物において、油脂が非乳脂又は、非乳脂及び乳脂からなり、非乳脂の油脂中の構成脂肪酸組成が、ラウリン酸、パルミチン酸の合計量が40%以上であり、オレイン酸、リノール酸、リノレン酸の合計量が50%以下であり、且つリノール酸、リノレン酸の合計量が5%以下であり、乳脂/全油脂が0.95以下である油脂を特徴とする水中油型乳化物であり、水中油型乳化物が光劣化耐性用であり、起泡性水中油型乳化物である、【選択図】なし
