PROBLEM TO BE SOLVED: To provide a foamable oil-in-water-type emulsified oil and fat composition good in emulsification stability even with low oil component, especially with 40 mass% or less, having moderate foaming time and good in heat shape keeping property of a whipped cream, month melting (sharpness and freshness), flavor (milk flavor and richness).SOLUTION: There is provided a foamable oil-in-water-type emulsified oil and fat composition containing carboxymethyl cellulose with low substitution degree of 0.01 to 1 mass%.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】低油分、とくに40質量%以下であっても、乳化安定性が良好であり、適度な起泡時間であり、且つ、得られるホイップドクリームの耐熱保形性、口溶け(シャープさとみずみずしさ)、風味(乳風味とコク味)が良好である、起泡性水中油型乳化油脂組成物を提供すること。【解決手段】低置換度カルボキシメチルセルロースを0.01~1質量%含有することを特徴とする、起泡性水中油型乳化油脂組成物。【選択図】なし
