< Topic >At the same time oil and fat content to be 20 - 40 weight %, the oil and fat, the number of entire of the constitution fatty acid carbon atoms 36 and 38 40 weight % above to include the triglyceride which is at total and the oil and fat where rise fusion point is above the 30 (A) and the oil and fat which is chosen from the hadrogenated oil of the palm kernel oil and the hadrogenated oil of the coconut oil (B) include, the oil and fat (A) content to be the oil and fat entire quantity 1 - 30 weight %, the oil and fat (B) content to be the oil and fat entire quantity 5 - 30 weight %, the oil and fat (A) and the oil and fat (B) total content to be the oil and fat entire quantity 15 - 50 weight %, with the 5 4 daysWhen keeping, crystallization ratio of the oil and fat to be 50% or more, at the same time when 1 hours keeping with the 5 , difference after of crystallization ratio of the oil and fat and with the 5 1 hours keeping, when furthermore 30 minutes keeping with the 15 , the foam characteristic oil-in-water emulsification oil and fat composition for chilled circulation hoitsupudokurimu where crystallization ratio of the oil and fat is 2% or less.【課題】油脂含有量が20~40重量%であり、油脂が、構成脂肪酸の総炭素原子数が36及び38であるトリグリセライドを合計で40重量%以上含み且つ上昇融点が30℃以上である油脂(A)と、パーム核油の硬化油及びヤシ油の硬化油から選ばれる油脂(B)とを含み、油脂(A)の含有量が油脂全量の1~30重量%であり、油脂(B)の含有量が油脂全量の5~30重量%であり、油脂(A)と油脂(B)との合計含有量が油脂全量の15~50重量%であり、5℃で4日間保持した時の油脂の結晶化率が50%以上であり、且つ5℃で1時間保持した時の油脂の結晶化率と、5℃で1時間保持してから更に15℃で30分間保持した時の油脂の結晶化率との差が2%以下であるチルド流通ホイップドクリーム用起泡性水中油型乳化油脂組成物。
