PROBLEM TO BE SOLVED: To provide an oil and fat composition for manufacturing frozen whip cream long in whip time, excellent in mouth melting and heat resistant shape retention property after thawing and having suppressed hardness change or overrun change before freezing and after thawing.SOLUTION: An oil and fat composition for frozen whip cream contains (A) palm kernel stearin (A), a lauric non-cured oil other than the palm kernel stearin and oil and fat derived from cured oil (C). The oil and fat derived from cured oil (C) (1) contains a lauric extreme cured oil (C-1) or (2) contains a transesterification oil and fat of raw material oil and fat containing high erucic acid rapeseed extreme cured oil (C-2) and has percentage of the transesterification oil and fat (C-2) of over 5 mass% and less than 10 mass% based on the total mass of the oil and fat composition.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】ホイップ時間が長く、解凍後の口どけ及び耐熱保形性に優れ、かつ凍結前と解凍後の硬度変化やオーバーラン変化が抑制された凍結ホイップクリームを製造するための油脂組成物を提供する。【解決手段】凍結ホイップクリーム用油脂組成物は、パーム核ステアリン(A)と、該パーム核ステアリン以外のラウリン系非硬化油(B)と、硬化油由来の油脂(C)とを含んでいる。前記硬化油由来の油脂(C)は、(1)ラウリン系極度硬化油(C-1)を含むか、あるいは(2)ハイエルシン酸菜種極度硬化油を含む原料油脂のエステル交換油脂(C-2)を含み、かつ該エステル交換油脂(C-2)の割合が、油脂組成物の合計質量に対して、5質量%を超えて10質量%未満である。【選択図】なし
