PROBLEM TO BE SOLVED: To provide a foamable oil-in-water type emulsified article good in emulsification stability and shape retention property of whipped cream, less in apparent viscosity over time and good in flavor and mouth melting and favorable in health even though it contains practically no protein molten salt, transesterified oil or trans fatty acid.SOLUTION: There is provided a foamable oil-in-water type emulsified article containing water and oil and fat with the oil and fat of 25 to 45 wt.%, protein molten salt of less than 0.02 wt.%, oil and fat (A) which is a melting point part in palm oil of 43 to 65 wt., oil and fat (B) which is a fractionated liquid part of palm oil without transestrification and exhibiting iodine value of 55 to 90 of 26 to 47 wt.%, total amount of the oil and fat (A) and the oil and fat (B) of 87 to 93 w.% and transesterified oil of less than 1 wt.% based on the whole oil and fat and saturated fatty acid having 12 carbon atoms of 2.5 to 7 wt.% and trans fatty acid of less than 1 wt.% based on the whole constitutional fatty acid of the oil and fat.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】タンパク質溶融塩、及びエステル交換油、およびトランス脂肪酸を実質的に含まないにも関わらず、乳化安定性、ホイップドクリームの保型性、経時的なシマリが少なく、風味及び口溶けが良好で、健康上好ましい起泡性水中油型乳化物の提供。【解決手段】水と油脂を含む起泡性水中油型乳化物において、油脂が25~45重量%であり、タンパク質溶融塩が0.02重量%未満、油脂全体に対し、パーム油中融点部である油脂(A)が43~65重量%、エステル交換されていないパーム油の分別液状部であって、55以上90以下のヨウ素価を示す油脂(B)が26~47重量%、油脂(A)と油脂(B)の合計量が87~93重量%、エステル交換油が1重量%未満であり、油脂の構成脂肪酸全体に対して炭素数12の飽和脂肪酸が2.5~7重量%、トランス脂肪酸が1重量%未満である、起泡性水中油型乳化物。【選択図】なし
