PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion composition that is inhibited from separation and aggregation even under an acidic condition, maintains a stable emulsion state even when subjected to heating over a wide range of pH, is further inhibited from separation and aggregation by heating treatment at a high temperature required for sterilization, and gives not only good whiteness but also no foreign taste and good melting feeling in the mouth to food products such as frozen dessert and the like produced by adding the emulsion composition.SOLUTION: The oil-in-water type emulsion composition contains in a water phase a polyglyceryl fatty acid ester having HLB of 11 or more, having a polymerization degree of 10 or more and comprising a constituent fatty acid having a carbon number of 18 or more. In the emulsion composition, the content Y of polyglyceryl fatty acid ester is 0.3 to 3.0 mass%； the content X of oils and fats is 30 to 50 mass%； the median diameter R of oil droplets is 0.4 to 1.0 μm； and the content X of oils and fats, the median diameter R of oil droplets and the total content Y of polyglyceryl fatty acid ester satisfy the relationship represented by the following formula. The oil-in-water type emulsion composition contains as oils and fats contains a lauric oil and fat and has a content of extremely hardened oil and fat having a melting point of 40°C or more of 1 mass% or less based on the total oils and fats.SELECTED DRAWING: None【課題】酸性下でも分離や凝集が抑制され、広範囲のｐＨにて加熱を受けても乳化状態が安定であり、さらに殺菌に必要な高温での加熱処理による分離や凝集も抑制することができ、これを添加した冷菓等の食品は白色度が良好で、かつ異味がなく口溶けも良い水中油型乳化組成物を提供する。【解決手段】水相に、ＨＬＢが１１以上、重合度が１０以上、構成脂肪酸の炭素数が１８以上であるポリグリセリン脂肪酸エステルを含有し、ポリグリセリン脂肪酸エステルの含有量Ｙが０．３～３．０質量％、油脂の含有量Ｘが３０～５０質量％、油滴のメディアン径Ｒが０．４～１．０μｍであり、油脂の含有量Ｘと、油滴のメディアン径Ｒと、ポリグリセリン脂肪酸エステルの合計量Ｙが次式（Ｉ）：【数１】で表わされる関係を満足し、前記油脂は、ラウリン系油脂を含有し、かつ融点４０℃以上の極度硬化油の含有量が油脂全量に対して１質量％以下であることを特徴としている。【選択図】なし
