To obtain a foamable oil-in-water type emulsion containing a sugar, capable of giving whipped creams improved in heat-resistant shape retainability and textures, such as meltability in mouths, and excellent in preservability at the ordinary temperature.
The foamable oil-in-water type emulsion composition contains oils and fats, proteins, an emulsifier, a sugar and/or a sugar alcohol, and water as main components, and comprises 15-40wt.% of an oil phase and 60-85wt.% of an aqueous phase. The aqueous phase contains the sugar and/or the sugar alcohol in a total solid content of ≥30wt.%. Therein, the oil phase contains the polyglyceryl fatty acid ester of a 16-22C saturated fatty acid in an amount of 1-10wt.%, and lecithin and/or an unsaturated fatty acid monoglyceride are substantially not contained.
UCHIKOSHI MASANOBU
TAKESHITA HISAO
GOTO TAKESHI
KOBORI JUN
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