| abstract |
(57) [Abstract] [PROBLEMS] A sweetened-type cream capable of obtaining a whipped cream that is excellent in heat-resisting shape retention of a whipped cream and has improved texture such as melting in the mouth and has excellent storage stability at room temperature. A foamable oil-in-water emulsion is provided. SOLUTION: The oil and fat, the protein, the emulsifier, the sugar and / or the sugar alcohol, and the water are contained, and the triglyceride is contained in an oil phase of 15 to 40% by weight and an aqueous phase of 60 to 85% by weight. A foamable oil-in-water emulsion composition containing 30% by weight or more of sugar and / or sugar alcohol as a solid content in the phase, wherein the constituent fatty acid residue is saturated with 16 to 22 carbon atoms. 1 to 10% by weight of polyglycerin fatty acid ester of fatty acid Effervescent, oil-in-water emulsion containing and substantially free of lecithin and / or monoglyceride of unsaturated fatty acid. |