DISCLOSED IS A PREFERRED OIL-AND-FAT COMPOSITION IN AN OIL-IN-WATER TYPE EMULSION USED AS WHIPPED CREAM MAINLY IN CONFECTIONARY AND BREAD MANUFACTURING. USE OF THE OIL-AND-FAT COMPOSITION SUPPRESSES WHIPPED CREAM PROPERTY CHANGES THAT OCCUR BECAUSE OF TEMPERATURE CHANGES, SUBSTANTIALLY WITHOUT CONTAINING TRANS-FATTY ACID THEREBY PROVIDING AN OIL-IN-WATER TYPE EMULSION WITH AN EXCELLENT MELT-IN-THE-MOUTH PROPERTY. DISCLOSED IS THE MANUFACTURING OF AN OIL-IN-WATER TYPE EMULSION USING AN OIL-AND-FAT COMPOSITION CONTAINING A LAURIC ACID CONTENT OF 10 - 30% BY WEIGHT AND A TRIGLYCERIDE CONTENT OF 30 - 55% BY WEIGHT WHOSE TOTAL CARBON NUMBER IS 44 - 48 OF FATTY-ACID RESIDUE THAT COMPOSES THE TRIGLYCERIDE, AND CONTAINING A LAURIC-TYPE OLEO THAT CONTAINS INTERESTERIFIED FAT WITH AN IODINE VALUE OF 30 - 50 AND A LAURIC ACID CONTENT OF 40% BY WEIGHT.
