PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified oil-and-fat composition for whipped-cream excellent in emulsification stability, foaming properties, flower-making properties, meltability in the mouth, heat-resistant shape retention, and oxidation stability, and containing no trans fatty acid and to provide whipped cream containing the oil-in-water emulsified oil-and-fat composition.SOLUTION: The oil-in-water emulsified oil-and-fat composition for whipped-cream is composed of an oil-phase part and a water-phase part, contains 30-50 mass% of oil and fat based on the whole mass amount of the composition. In the oil-in-water emulsified oil-and-fat composition for whipped-cream, the oil and fat contains (A) ester exchange oil and fat having a high melting point, and (B) ester exchange oil and fat having an intermediate melting point, and the mass ratio of (A) the ester exchange oil and fat having a high melting point to (B) the ester exchange oil and fat having an intermediate melting point is (1.0:0.2) to (1.0:3.0). The whipped cream contains the composition.COPYRIGHT: (C)2010,JPO&INPIT【課題】乳化安定性、起泡性、造花性、口溶け、耐熱保形性、酸化安定性に優れており、かつトランス脂肪酸を含有しないホイップクリーム用水中油型乳化油脂組成物及び前記水中油型乳化油脂組成物を含むホイップクリームを提供すること。【解決手段】油相部と水相部からなる水中油型乳化油脂組成物であって、組成物全質量に対して油脂を30~50質量%含み、前記油脂が、(A)高融点エステル交換油脂と(B)中融点エステル交換油脂を含み、(A)高融点エステル交換油脂と(B)中融点エステル交換油脂の質量比が、1.0:0.2~1.0:3.0である、ホイップクリーム用水中油型乳化油脂組成物及びこれを用いたホイップクリームにより、上記課題が解決される。【選択図】なし
