Acid proof oil-in-water emulsification ones namely the neuter where where as for purpose of this invention, being oil-in-water emulsification ones of the flavor which is done simply, even when other things as the normal cream, mixing the acidic raw material namely the fruit, the fruit juice, the yogurt and various sourness tonnages etc at phase of whip manipulation, the cream increase viscous, without solidifying, the whip doing overrun does not decrease, does not have shimarimodori after the whip, there are times when the acidic dual-purpose acid proof cream is offered. They are oil-in-water emulsification ones where as for this invention, as the milk serum protein 0.03 - 0.4 weight % is included the water, the oil and fat and the milk serum protein, in oil-in-water emulsification ones which include the emulsifier, not adding the lecithin as a emulsifier, being oil-in-water emulsification ones which include the sucrose fatty acid ester which in the range 4 - 15 has the polyglyceryl fatty acid ester and the HLB value to which principal configuration fatty acid is the oleic acid, oil-in-water emulsification ones have resistance to acid, possess the foamability.本発明の目的は、あっさりした風味の水中油型乳化物であって、通常のクリームとしての他、酸性の原材料即ち果実、果汁、ヨーグルト、各種の酸味量等をホイップ操作の段階で混合しても、クリームが増粘、固化することなく、ホイップしてもオーバーランが低下せず、ホイップ後のシマリモドリのない耐酸性の水中油型乳化物すなわち、中性、酸性両用の耐酸性クリームを提供することにある。本発明は、水、油脂、乳清蛋白、乳化剤を含む水中油型乳化物において、乳清蛋白質を０．０３～０．４重量％含むとともに、乳化剤としてレシチンを添加しないで、主要な構成脂肪酸がオレイン酸であるポリグリセリン脂肪酸エステル及びＨＬＢ値が４～１５の範囲にあるショ糖脂肪酸エステルを含む水中油型乳化物であって、水中油型乳化物が耐酸性を有し、起泡性を有する水中油型乳化物である。
