PROBLEM TO BE SOLVED: To provide a foamable oil-in-water type emulsion which is used for confectionery production and bread production, and while having storage stability at room temperature and reducing or eliminating the use of a synthetic emulsifier, and having quality stability, such as prevention of water separation and maintenance of shape retention, at room temperature, has good texture and flavor and good melting in the mouth.SOLUTION: A foamable oil-in-water type emulsion is an oil-in-water type emulsion containing water, fat, and sugar and having a water activity value of 0.96 or less, and contains a thickening polysaccharide and further contains a succinoglycan and a water-soluble cellulose ether.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】製菓、製パンに使用される起泡性水中油型乳化物において、常温での保存性、かつ合成乳化剤の使用が低減または削減され、さらに離水の防止や保形性の維持といった常温での品質の安定性を有しながらも、良好な食感と風味・口溶けを有する起泡性水中油型乳化物を提供することである。【解決手段】水、油脂、糖を含有する、水分活性値が0.96以下である水中油型乳化物であって、増粘多糖類、さらにスクシノグリカン、水溶性セルロースエーテルを含有することを特徴とする起泡性水中油型乳化物。【選択図】なし
