| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a foaming oil-in-water emulsified product excellent in emulsification stability, having high dripping resistance, easy to produce, hardly causing firmness in whipped cream obtained by whipping the emulsified product in spite of having a low oil and fat content, and retaining excellent palate feeling for a long period of time. <P>SOLUTION: This foaming oil-in-water emulsified product includes 10-35 wt.% of mixed oil and fat which contains 40% or more of lauric acid in the constituent fatty acid, contains oil and fat (A) having a melting point of less than 50°C, and oil and fat Bhaving a melting point of not less than 50°C at a weight ratio of the oil and fat A to the oil and fat B of (99:1) to (87:13), and has an SFC at 35°C of not less than 6% and less than 16%, and a difference between a solid fat content at 15°C and a solid fat content at 35°C of 55-69%. <P>COPYRIGHT: (C)2011,JPO&INPIT |
