| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil-in-water composition having higher whippability, workability and preservability than those of fresh cream, and also having soft and refreshing meltability in the mouth, and fresh feeling, even without using a stabilizer such as an emulsifier, phosphate salt, thickening polysaccharides nor caseinate, and to provide a foamable oil-in-water composition obtained by mixing the oil-in-water composition with fresh cream. SOLUTION: This oil-in-water composition is characterized by comprising a specific oil and fat component and lauric acid-based hydrogenated oil and fat each in an amount within a specific range, and further, a combination of a component for stabilizing the emulsification with a component for instabilizing the emulsification, and the other objective oil-in-water composition is characterized by being obtained by mixing the above oil-in-water composition with fresh cream. |
