PROBLEM TO BE SOLVED: To provide edible foaming cream that has satisfactory emulsion stability, high overrun due to foaming, excellent normal temperature shape retention after foaming, meltability in the mouth and flavor.SOLUTION: Edible foaming cream in which oil droplets are dispersed into a water phase, in which the oil droplet consists of an oil droplet A of fat 1 whose rise melting point is 24 to 30°C and an oil droplet B of fat 2 whose rise melting point is 30 to 40°C, the content of water to the entire cream is 30 to 70 wt.%, total content of the fat 1 and the fat 2 is 25 to 45 wt.%, the fat 1/the fat 2 (weight ratio) is 20/80 to 80/20, at least the fat 1 contains flavored fat, flavored fat in the fat 1/flavored fat in the fat 2 (weight ratio) is 90/10 to 100/0, the content of flavored fat in the entire fat is 12 to 80 wt.%, the average particle diameter of the oil droplet is 0.8 to 1.5 μm, and the standard deviation of particle size distribution is 50% or less of the average particle diameter.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】乳化安定性が良好で、起泡によるオーバーランが高く、起泡後の常温保型性、口溶けと風味に優れた食用起泡性クリームを提供すること。【解決手段】油滴が水相に分散されてなる食用起泡性クリームであって、前記油滴は、上昇融点が24~30℃である油脂1の油滴Aと、上昇融点が30~40℃である油脂2の油滴Bとから構成され、全体に対する水の含量は30~70重量%、油脂1及び油脂2の合計含量は25~45重量%、油脂1/油脂2(重量比)は20/80~80/20であり、少なくとも油脂1は風味付与油脂を含み、油脂1中の風味付与油脂/油脂2中の風味付与油脂(重量比)は90/10~100/0、油脂全体中の風味付与油脂の含量は12~80重量%であり、前記油滴の平均粒径は0.8~1.5μm、粒径分布の標準偏差は前記平均粒径の50%以下である。【選択図】なし
