PROBLEM TO BE SOLVED: To provide a new technique, upon the production of an emulsion composition for whip cream, increasing emulsion stability while making the most of the goodness of the melt-in-the-mouth feeling of a laurin-based fat.SOLUTION: Provided is a fatty composition for whip cream using an ester exchange oil in the low melting point part of a palm nuclear fractionated oil, further, laurin-based fat (other than the ester exchange oil) and the intermediate melting point of a palm nuclear fractionated oil. Also provided is an emulsion composition for whip cream including the fat composition. Also provided is a fat composition including the ester exchange oil by 50 to 90 mass% and the laurin-based fat by 10 to 30 mass%.SELECTED DRAWING: None【課題】ホイップクリーム用乳化組成物の製造にあたり、ラウリン系油脂の口どけの良さを生かしつつ、乳化安定性を高める新たな技術を提供する。【解決手段】パーム核分別油の低融点部のエステル交換油、さらに、ラウリン系油脂（前記エステル交換油を除く）、パーム分別油の中融点部を用いるホイップクリーム用油脂組成物。この油脂組成物を含む、ホイップクリーム用乳化組成物。前記エステル交換油を５０～９０質量％、前記ラウリン系油脂を１０～３０質％含む油脂組成物。【選択図】なし
