PROBLEM TO BE SOLVED: To provide an acidic oil-in-water type emulsion composition which can suppress breakage of an emulsion state even when frozen after frozen storage and is excellent in frozen resistance.SOLUTION: An acidic oil-in-water type emulsion composition contains a milk fat-separated soft portion and liquid oil in oil and fat. A melting point of the milk fat-separated soft portion is preferably 20°C or lower, more preferably is 15°C or lower, and further preferably is 10°C or lower. A content f the milk fat-separated soft portion in the oil and fat is preferably 0.5 mass% or more, more preferably is 1 mass% or more and further preferably is 5 mass% or more, and is preferably 99 mass% or less, more preferably is 95 mass% or less, further preferably is 90 mass% or less, and particularly preferably is 80 mass% or less. The acidic oil-in-water type emulsion composition contains the oil and fat, egg and vinegar as main components, and contains other raw materials, and includes mayonnaise and a mayonnaise type seasoning as representative examples.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】冷凍保存後に解凍しても乳化状態の破壊を抑制できる、冷凍耐性に優れた酸性水中油型乳化組成物の提供。【解決手段】油脂中に、乳脂分別軟質部および液状油を含有する酸性水中油型乳化組成物。乳脂分別軟質部の融点が20℃以下であることが好ましく、15℃以下がより好ましく、10℃以下が更に好ましい酸性水中油型乳化組成物。油脂中における乳脂分別軟質部の含有量が、0.5質量%以上が好ましく、1質量%以上がより好ましく、5質量%以上が更に好ましく、亦、99質量%以下が好ましく、95質量%以下がより好ましく、90質量%以下が更に好ましく、80質量%以下が、特に好ましい酸性水中油型乳化油脂組成物。油脂、卵類、食酢を主として、他の原料を含む、代表例として、マヨネーズやマヨネーズタイプ調料があげられる酸性水中油型乳化油脂組成物。【選択図】なし
