| 摘要 |
PROBLEM TO BE SOLVED: To provide a fat composition for whipped cream mainly composed of palm-based fat, not only excellent in foamability (operability during whipping), shape retention ability after whipping, and ease of melting in the mouth (meltability in the mouth), but also excellent in heat shock resistance.SOLUTION: The fat composition for whipped cream includes at least two kinds of fat: (1) a first fat composed of fractionated interesterified palm-based fat having a melting point of 20 to 40°C; and (2) a second fat including behenic acid as constituent fatty acid. The amount of the palm-based fat as first fat is 50 mass% or more relative to the total fat mass in the composition. The amount of the behenic acid is 0.5 mass% to 7.5 mass% relative to the total fat mass in the composition. |
