PROBLEM TO BE SOLVED: To provide a foaming oil-in-water emulsified product excellent in emulsification stability, having high dripping resistance, easy to produce, hardly causing firmness in whipped cream obtained by whipping the emulsified product in spite of having a low oil and fat content, and retaining excellent palate feeling for a long period of time.SOLUTION: This foaming oil-in-water emulsified product includes 10-35 wt.% of mixed oil and fat which contains 40% or more of lauric acid in the constituent fatty acid, contains oil and fat (A) having a melting point of less than 50°C, and oil and fat Bhaving a melting point of not less than 50°C at a weight ratio of the oil and fat A to the oil and fat B of (99:1) to (87:13), and has an SFC at 35°C of not less than 6% and less than 16%, and a difference between a solid fat content at 15°C and a solid fat content at 35°C of 55-69%.COPYRIGHT: (C)2011,JPO&INPIT【課題】乳化安定性に優れ、ボテ耐性が高く、生産が容易で、油脂分含有量が低いにもかかわらず、乳化物をホイップして得たホイップクリームに“しまり”が生じ難く、長期間にわたり優れた食感が保持される起泡性水中油型乳化物を提供する。【解決手段】起泡性水中油型乳化物は、構成脂肪酸中にラウリン酸を40%以上含み、且つ融点50℃未満である油脂Aと、融点50℃以上の油脂Bとを、重量比で油脂A:油脂B=99:1~87:13の割合で含み、35℃のSFCが6%以上、16%未満であり、15℃における固体脂含有量と35℃における固体脂含有量の差が55~69%である混合油脂を10~35重量%含有する。【選択図】なし
