AN OIL/FAT COMPOSITION HAVING A HIGHER EMULSION STABILITY (HEAT SHOCK RESISTANCE) AGAINST SEVERE TEMPERATURE CHANGE DURING TRANSPORTATION AND STORAGE THAN CONVENTIONAL ONES CAN BE PROVIDED BY AN OIL/FAT COMPOSITION FOR WHIPPED CREAM COMPRISING AT LEAST TWO OILS/FATS, WHEREIN AT LEAST TWO POSITIVE PEAKS ARE PRESENT IN A DIFFERENTIAL SCANNING CALORIMETRY (DSC) CURVE OF THE OIL/FAT COMPOSITION, THE RATIO AH/AL IS 0.20 OR LOWER, WHERE AL IS AN AREA OF A POSITIVE PEAK ON A LOW-TEMPERATURE SIDE AND AH IS AN AREA OF A POSITIVE PEAK(S) ON A HIGH-TEMPERATURE SIDE, AND A RATIO HH/HL IS 0.35 OR LOWER, WHERE HL IS A HEIGHT OF THE POSITIVE PEAK ON THE LOW-TEMPERATURE SIDE AND HH IS A HEIGHT OF A POSITIVE PEAK ON THE HIGH-TEMPERATURE SIDE. (NO SUITABLE FIGURE)
