| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified oil-and-fat composition for whipped-cream excellent in emulsification stability, foaming properties, flower-making properties, meltability in the mouth, heat-resistant shape retention, and oxidation stability, and containing no trans fatty acid; and to provide whipped cream containing the oil-in-water emulsified oil-and-fat composition. <P>SOLUTION: The oil-in-water emulsified oil-and-fat composition for whipped-cream is composed of an oil-phase part and a water-phase part, contains 30-50 mass% of oil and fat based on the whole mass amount of the composition. In the oil-in-water emulsified oil-and-fat composition for whipped-cream, the oil and fat contains (A) ester exchange oil and fat having a high melting point, and (B) ester exchange oil and fat having an intermediate melting point, and the mass ratio of (A) the ester exchange oil and fat having a high melting point to (B) the ester exchange oil and fat having an intermediate melting point is (1.0:0.2) to (1.0:3.0). The whipped cream contains the composition. <P>COPYRIGHT: (C)2010,JPO&INPIT |
