PROBLEM TO BE SOLVED: To provide a foamable oil-in-water-type emulsified oil or fat composition for whipped cream in which the whipping time and the pneumatic rate are hardly changed even when whipping is started at 5°C or started at 10°C.SOLUTION: The foamable oil-in-water-type emulsified oil or fat composition for whipped cream has 20-50 wt.% of the content of oil and fat contains 50-90 wt.% of oil and fat, among the whole oil and fat, in which the solid fat content (SFC) at 5°C and the solid fat content (SFC) at 15°C are respectively 50% or more, the absolute value of the difference between these solid fat contents (SFC) is 9% or less, in the whole oil and fat, C12+C14 accounts for 60-80 wt.%, C16+C18 accounts for 15-30 wt.%, C18:1c+C18:2c accounts for 0.1-10 wt.%, the SFC at 20°C is 75% or more, and the SFC at 35°C is 5% or less and contains 0.01-0.40 wt.% of a polyglyceryl fatty acid ester which has 2-5 HLB, a glycerine polymerization degree of 3-10 and an iodine value of 2 or less, the primary constituent fatty acid of which is palmitic acid or stearic acid, and the esterification degree is 50-100%.COPYRIGHT: (C)2013,JPO&INPIT【課題】5℃でホイップを開始しても、10℃でホイップを開始しても、ホイップ時間と含気率がほとんど変化しないホイップドクリーム用起泡性水中油型乳化油脂組成物を提供する。【解決手段】油脂の含有量が20~50重量%であり、油脂の5℃の固体脂含量(SFC)及び15℃の固体脂含量(SFC)がいずれも50%以上で且つそれらの固体脂含量(SFC)の差の絶対値が9%以下であり、構成脂肪酸のうち、C12+C14が60~80重量%、C16+C18が15~30重量%、C18:1c+C18:2cが0.1~10重量%であり、20℃におけるSFCが75%以上、35℃におけるSFCが5%以下である油脂を全油脂中に50~90重量%含有し、乳化剤として、HLBが2~5、グリセリン重合度が3~10、ヨウ素価2以下で、主要構成脂肪酸がパルミチン酸又はステアリン酸であり、且つエステル化度が50~100%であるポリグリセリン脂肪酸エステルを0.01~0.40重量%含有するホイップドクリーム用起泡性水中油型乳化油脂組成物。【選択図】なし
