PROBLEM TO BE SOLVED: To provide a whipped cream good in emulsion stability without an excessively long whipping time nor excessive overrun even with a low oil content and good in artificial flower property after whipping, shape retention, heat resistance and mouth melting.SOLUTION: The problem can be dissolved by a foamable oil-in-water emulsion containing following oil and fat (A) to oil and fat (C). (A) an oil and fat by random transesterification of an oil and fat compound with a constituent fatty acid composition having the content of saturated fatty acid having 14 or less of carbon atoms of 25 to 60 mass% and the content of saturated fatty acid having 16 or more carbon atoms of 25 to 65 mass%. (B) a low melting part obtained by separating palm oil and/or an oil and fat by further treating the low melting part obtained by separating palm oil. (C) an oil and fat having lower melting point than that of the oil and fat of the (B).SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】乳化安定性が良好であり、低油分含量であってもホイップタイムが長すぎたりオーバーランが過大になったりすることがなく、また、ホイップ後の造花性、保型性、耐熱性及び口溶けが良好であるホイップクリームを提供すること。【解決手段】下記の油脂(A)~油脂(C)を含有する起泡性水中油型乳化物により解決できる。(A) 構成脂肪酸組成において炭素数14以下の飽和脂肪酸含量が25~60質量%であり炭素数16以上の飽和脂肪酸含量が25~65質量%である油脂配合物を、ランダムエステル交換してなる油脂(B) パーム油を分別して得られる低融点部、及び/又はパーム油を分別して得られる低融点部をさらに処理して 得られる油脂(C) 上記(B)の油脂よりも融点が低い油脂【選択図】なし
