PROBLEM TO BE SOLVED: To provide a foaming oil-in-water emulsion, having excellent texture to smoothly melt in the mouth, and capable of obtaining whipped cream with little hardening after being whipped and having resistance against secondary processing.SOLUTION: The foaming oil-in-water emulsion includes oil and fat, solid non-fat, emulsifiers, and water. In the constituent fatty acids, the content of lauric acid is 30-40% and the content of stearic acid is 7% or less. The foaming oil-in-water emulsion includes 30-40 wt.% of oil and fat whose SFC is 55-70 at 10°C and 0-3.5 at 30°C, and 0.25-0.5 wt.% of the total of monoglycerin fatty acid monoester and lecithin which are made of 18-22C saturated fatty acids as the emulsifiers. The ratio of monoglycerin fatty acid monoester to lecithin in the weight is 20:80-50:50.COPYRIGHT: (C)2013,JPO&INPIT【課題】口溶けが良好で優れた食感を有し、ホイップ後のしまりが少なく、二次加工に対する耐性を有するホイップクリームを得ることができる起泡性水中油型乳化物を提供する。【解決手段】油脂、無脂乳固形分、乳化剤、水を含む起泡性水中油型乳化物であって、構成脂肪酸中のラウリン酸含有量が30~40%、ステアリン酸含有量が7%以下で、SFCが10℃で55~70、30℃で0~3.5の油脂を30~40重量%、乳化剤として炭素数18~22の飽和脂肪酸からなるモノグリセリン脂肪酸モノエステルとレシチンとを合計で0.25~0.5重量%含有し、かつモノグリセリン脂肪酸モノエステルとレシチンとの割合が、重量比でモノグリセリン脂肪酸モノエステル:レシチン=20:80~50:50である。【選択図】なし
