PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for whipped cream, and to provide whipped cream containing the composition.SOLUTION: There are provided an oil-and-fat composition for whipped cream includes: 50-65 pts.mass of oil-and-fat with a melting point of 33-42°C as the A-component described below as the B=component described below, 35-50 pts.mass of oil-and-fat with a 5°C-SFC(solid fat content) of 25-40 mass%, a 10°C-SFC of 15-30 mass% and a 20°C-SFC of 1-10 mass% and less than 2 pts.mass of trans-acid(s), an oil-in-water-type emulsified liquid for whipped cream, and whipped cream each containing the above composition are also provided. The A-component: such transesterified hydrogenated oil-and-fat as to contain 30-40 pts.mass of 12C saturated fatty acid(s) and 5-15 pts.mass of 22C saturated fatty acid(s) in the constituent fatty acids, and be 2 or less in iodine value and the B-component: such transesterified vegetable oil-and-fat as to contain 12-30 pts.mass of 12C saturated fatty acid(s) and 40-50 pts.mass of 18C monofunctional unsaturated fatty acid(s) in the constituent fatty acids, and less than 10 pts.mass of 18C polyunsaturated fatty acid(s) containing two or more intramolecular double bonds.COPYRIGHT: (C)2012,JPO&INPIT【課題】ホイップクリーム用油脂組成物および前記組成物を含有するホイップクリームを提供する。【解決手段】下記A成分として融点が33~42℃である油脂を50~65質量部、下記B成分として5℃のSFCが25~40、10℃のSFCが15~30、20℃のSFCが1~10である油脂を35~50質量部含み、トランス酸含量が2質量部未満のホイップクリーム用油脂組成物、およびその油脂組成物を含むホイップクリーム用水中油型乳化液、ホイップクリーム。A成分:構成脂肪酸中に炭素数12の飽和脂肪酸を30~40質量部、炭素数22の飽和脂肪酸を5~15質量部含み、ヨウ素価2以下のエステル交換硬化油脂。B成分:構成脂肪酸中に炭素数12の飽和脂肪酸を12~30質量部、炭素数18の一価不飽和脂肪酸を40~50質量部含み、分子中に二重結合を2つ以上含む炭素数18の多価不飽和脂肪酸が10質量部未満のエステル交換植物油脂。【選択図】なし
