PROBLEM TO BE SOLVED: To provide a water-in-oil emulsified composition having a small amount of SFC, having foaming properties satisfactory as butter cream in spite of using oil and fat having a small ratio of a trans fatty acid in the constituent fatty acids, having stable shape retention, and suitable for the raw material of butter cream excellent in both of meltability in the mouth and flavor.SOLUTION: The water-in-oil emulsified composition contains the following components (a) and (b) in its oil phase: (a) oil and fat having 5-20% of SFC at 15°C and 15-30% of SFC at 5°C, and having ≤5.0 mass% of the trans fatty acid in its constituent fatty acids (b) a polyglycerin fatty acid ester having ≤40 mass% of ≥22C fatty acid, 30-90 mass% of 14-20C saturated fatty acid and 10-70 mass% of ≤12C fatty acid in the whole of the constituent fatty acid, and having HLB of ≤4.0.COPYRIGHT: (C)2013,JPO&INPIT【課題】SFCが少なく、かつ構成脂肪酸に占めるトランス脂肪酸の割合が少ない油脂を用いながらも、バタークリーム用として十分な起泡性を有する油中水型乳化組成物であって、安定した保型性を有し、口溶け及び風味のいずれにも優れるバタークリームの原料として好適な油中水型乳化組成物を提供する。【解決手段】油相中に下記(a)成分及び(b)成分を含有する油中水型乳化組成物:(a)15℃におけるSFCが5~20%、5℃におけるSFCが15~30%であり、かつ構成脂肪酸中のトランス脂肪酸の割合が5.0質量%以下である油脂、及び(b)全構成脂肪酸中、炭素数22以上の脂肪酸の割合が40質量%以下、炭素数14~20の飽和脂肪酸の割合が30~90質量%、炭素数12以下の脂肪酸の割合が10~70質量%であり、HLBが4.0以下であるポリグリセリン脂肪酸エステル。【選択図】なし
