| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified oil composition to produce a frozen whipped cream, excellent in melting feeling in the mouth compared to a conventional cream, and having sufficient heat-resistant shape retention. <P>SOLUTION: This oil-in-water emulsified oil composition comprises an oil phase and a water phase and contains a high melting point part derived from palm kernel oil, as oil in the oil phase. The frozen whipped cream having sufficient heat-resistant shape retention and excellent melting feeling in the mouth can be obtained by using the oil composition. <P>COPYRIGHT: (C)2007,JPO&INPIT |
