| 摘要 |
PROBLEM TO BE SOLVED: To prepare foamable cream making good meltability in the mouth and heat-resistant shape retainability compatible with each other, and also having excellent whippability and emulsion stability, and to obtain an oil and fat composition for obtaining the above foamable cream. SOLUTION: This oil and fat composition for foamable cream comprises 25 wt.% of a triglyceride (CN50) represented by SUS (S: saturated fatty acid, U: unsaturated fatty acid), and 5-75 wt.% of a vegetable hardened oil having a melting point of <=30 deg.C. |
