PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsified fat composition having foamability, which is not affected from aggregation and scorching of heat-denatured proteins caused by high temperature sterilization such as HTST sterilization and UHT sterilization, even with no use of molten salt or sugar alcohol, having a good flavor with excellent emulsion stability and whipping properties and a whipped cream made by whipping the same.SOLUTION: An oil-in-water type emulsified fat composition having foamability, which contains substantially no sugar alcohol and no molten salt, 0.01 wt.% or less of sodium caseinate, 2 to 4 wt.% of milk protein, 0.3 to 0.9 wt.% of whey protein, and 0.1 to 1 wt.% of potassium caseinate relative to the whole oil-in-water type emulsified fat composition having foamability, is whipped.COPYRIGHT: (C)2016,JPO&INPIT【課題】 溶融塩や糖アルコールを使用しなくても、HTST殺菌やUHT殺菌などの高温殺菌処理時に生じる蛋白質の熱変性による凝集や焦げ付きの影響が無く、風味が良好で且つ乳化安定性とホイップ性に優れた起泡性水中油型乳化油脂組成物及びこれをホイップしてなるホイップドクリームを提供すること。【解決手段】 起泡性水中油型乳化油脂組成物全体中、糖アルコール及び溶融塩を実質的に含有せず、カゼインナトリウム含量が0.01重量%以下で、乳蛋白質を2~4重量%且つホエー蛋白質を0.3~0.9重量%含有し、さらにカゼインカリウムを0.1~1重量%含有することを特徴とする起泡性水中油型乳化油脂組成物をホイップすること。【選択図】なし
