PROBLEM TO BE SOLVED: To provide a foaming oil-in-water emulsion excellent in emulsion stability during storage, having favorable whip time and a wide end point range, and further, having a thick milk flavor or body taste equivalent to raw cream.SOLUTION: The foaming oil-in-water emulsion contains one or more milk fat materials selected from raw cream, cream cheese, dairy spread or butter, wherein a milk fat deprived from the milk fat material accounts for 60 mass% or more in the oil of the emulsion and a protein content is 1.5 mass% or less.COPYRIGHT: (C)2013,JPO&INPIT【課題】保存時の乳化安定性に優れ、ホイップタイムが良好かつ終点幅が広く、さらに生クリームと同等の濃厚な乳風味やコク味を有する起泡性水中油型乳化物を提供すること。【解決手段】生クリーム、クリームチーズ、デイリースプレッド又はバターの中から選択される乳脂原料から1種又は2種以上を配合し、該乳脂原料に由来する乳脂が乳化物の油分中60質量%以上を占め、かつタンパク質含有量が1.5質量%以下である起泡性水中油型乳化物。【選択図】なし
