PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for low-oil whipped cream enabling production of whipped cream excellent in emulsion stability and having favorable meltability in the mouth even when distributed under the condition having temperature variation.SOLUTION: The oil-and-fat composition for whipped cream is such that: (A) a primary oil-and-fat is composed of a high melting point part of palm core separation oil (B) a secondary oil-and-fat contains oil-and-fat selected from the group consisting of oil-and-fat obtained by subjecting coconut oil to random ester exchange, oil-and-fat obtained by subjecting mixture oil of coconut oil and other oil-and-fat to random ester exchange, oil-and-fat obtained by subjecting mixture oil of palm core oil and other oil-and-fat to random ester exchange, liquid oil and palm core oil and (C) the oil-and-fat composition has &le2 mass% of 50C triglyceride content based on 100 mass% of the whole triglyceride, and a rising melting point of &le31°C. From the oil-and-fat composition for whipped cream, whipped cream having extremely high emulsion stability and favorable meltability in the mouth can be produced.COPYRIGHT: (C)2011,JPO&INPIT【課題】温度が変化する条件で流通を行っても、乳化安定性に優れかつ口溶けがよいホイップクリームを製造することができる、低油分ホイップクリーム用油脂組成物を提供すること。【解決手段】(A)第1の油脂が、パーム核分別油高融点部からなり、(B)第2の油脂が、ヤシ油をランダムエステル交換処理した油脂、ヤシ油と他の油脂の混合油をランダムエステル交換処理した油脂、パーム核油と他の油脂の混合油をランダムエステル交換処理した油脂、液体油、及びパーム核油、からなる群より選択される油脂を含み、かつ(C)油脂組成物の全トリグリセライド100質量%に対してC50のトリグリセライド含有量が2質量%以下であり、かつ油脂組成物の上昇融点が31℃以下の油脂である、ホイップクリーム用油脂組成物から、乳化安定性が極めて高く、かつ口溶けの良いホイップクリームを製造することができる。【選択図】なし
