PROBLEM TO BE SOLVED: To provide a foaming oil-in-water emulsified oil and fat composition for producing chilled distribution whipped cream extremely excellent in melting in the mouth when eating, like cotton candy, while retaining conventional shape retention.SOLUTION: This foaming oil-in-water emulsified oil and fat composition with 20-40 wt.% oil and fat content includes in the total oil and fat of an oil phase part, 10-40 wt.% of oil and fat (A) which has a total amount of &ge40 wt.% of triglyceride with a total carbon number of 36 and 38, as the constituent fatty acid, and has a rising melting point of &ge30°C, and 20-80 wt.% of oil and fat (B) as lauric oil and fat having 40-70% SFC at 15°C. The total amount of the oil and fat (A) and the oil and fat (B) is 60-100 wt.% in the total oil and fat of the oil phase part. Furthermore, the foaming oil-in-water emulsified oil and fat composition includes in the oil phase part, an emulsifier which has 0-5 HLB and behenic acid as the main constituent fatty acid, at 0.005-0.1 wt.% in the total foaming oil-in-water emulsified oil and fat composition, and is to be used for chilled distribution whipped cream.COPYRIGHT: (C)2012,JPO&INPIT【課題】 従来の保型性を維持しながら、食した際に綿飴の如く極めて口溶けが良好であるチルド流通用のホイップドクリームを作製するための起泡性水中油型乳化油脂組成物を提供すること。【解決手段】 油脂含量が20~40重量%の起泡性水中油型乳化油脂組成物であって、油相部の油脂全体中、構成脂肪酸の総炭素数が36と38のトリグリセライドの合計量が40重量%以上であり且つ上昇融点が30℃以上である油脂(A)の含有量が10~40重量%であり、15℃のSFCが40~70%であるラウリン系油脂である油脂(B)の含有量が20~80重量%であり、油相部の油脂全体中油脂(A)と油脂(B)の合計量が60~100重量%であり、油相部にHLBが0~5の主要構成脂肪酸がベヘン酸である乳化剤を起泡性水中油型乳化油脂組成物全体中0.005~0.1重量%含有する起泡性水中油型乳化油脂組成物をチルド流通ホイップドクリーム用として用いること。【選択図】なし
