The purpose of the present invention is as follows: to provide an oil-in-water emulsion having an ultralow oil content, which, in spite of having an ultralow oil content of 5-15 wt% oils and fats, has high emulsification stability, whippability, foamability in that the overrun is 40-160%, shape retention after whipping, a "melt-in-your-mouth" quality, and excellent flavor； and to provide an oil-in-water emulsion having a low oil content and containing milk fat, where the emulsion is obtained by mixing a milk fat-containing emulsion with the oil-in-water emulsion having an ultralow oil content. The oil-in-water emulsion having an ultralow oil content of 5-15 wt% oils and fats is characterized in being an oil-in-water emulsion containing oils and fats and water, and in which the oils and fats are 50 wt% or more of SOS-type triglycerides (in the formula, the S is palmitic acid and stearic acid and the O is oleic acid) and, in terms of the total structural fatty acid content of the oils and fats, the value of (stearic acid) ÷ (palmitic acid + stearic acid) is 0.5 or higher, the lauric acid content is 40 wt% or less, and the saturated fatty acid content is 50 wt% or higher. The oil-in-water emulsion having a low oil content and containing milk fat is obtained by mixing a milk fat-containing emulsion with the oil-in-water emulsion having an ultralow oil content.L'objectif de la présente invention est le suivant : obtenir une émulsion huile-dans-l'eau ayant une teneur en huile ultrabasse, qui, malgré une teneur en huile ultrabasse de 5-15 % pds d'huiles et de matières grasses, présente une stabilité d'émulsification élevée, une aptitude au fouettage, un pouvoir moussant tel que le foisonnement est de 40-160, une rétention de forme après fouettage, une qualité de "fondant en bouche" et une saveur excellente, et d'obtenir une émulsion huile-dans-l'eau ayant une basse teneur en huile et contenant des matières grasses de lait, l'émulsion étant obtenue par mélange d'une émulsio
