< Topic >The emulsification stability which is higher than past vis-a-vis the harsh temperature variation in carrying and storing, (heat shock tolerance) it is to offer the oil and fat constituent which it possesses. SolutionsAt least, being the oil and fat constituent for the whip cream which includes the oil and fat of 2 types, differential scanning calorimeter of the aforementioned oil and fat constituent (DSC) two mountain peaks exist at least in curved line, ratio A of the mountain peak area A of the hot side for the mountain peak area A of low temperature side L H H/A L ratio H of mountain peak height H of the mountain peak height H of 0.20 or less and low temperature side L and hot side H H/H L is 0.35 or less, the oil and fat constituent for the above-mentioned whip cream. < Choice figure >It is not【課題】輸送や保管における厳しい温度変化に対し、従来よりもより高い乳化安定性(ヒートショック耐性)を有する油脂組成物を提供することである。【解決手段】少なくとも2種類の油脂を含むホイップクリーム用油脂組成物であって、前記油脂組成物の示差走査熱量測定(DSC)曲線に少なくとも2つの山ピークが存在し、低温側の山ピーク面積ALに対する高温側の山ピーク面積AHの比AH/ALが0.20以下、低温側の山ピーク高さHLと高温側の山ピーク高さHHの比HH/HLが0.35以下である、上記ホイップクリーム用油脂組成物。【選択図】なし
