| 摘要 |
Provided is an oil-in-water emulsion used as cream, particularly whipping cream, primarily for making confectionaries and making breads, wherein an oil-in-water emulsion product contains substantially no trans fatty acids, has high emulsion stability even when oil content is high, and has good whipping properties, and also has few changes in physical properties due to temperature change even after the cream has been whipped. Further provided is an oil-and-fat composition which can be used to produce the oil-in-water emulsion. The oil-in-water emulsion is produced using the oil-and-fat composition which contains liquid palm oil and a lauric oil or fat having a melting point of 35ºC or higher. The lauric oil or fat is preferably oil or fat derived from coconut or palm kernel, and the liquid palm oil is preferably a palm fraction soft segment having an iodine value of 55 to 80. |
