FOAMABLE OIL-IN-WATER TYPE EMULSION

To provide formable oil-in-water type emulsion which is the formable oil-in-water type emulsion in which a fat component is constituted of milk fat, which is excellent in flavor since it does not include food additive such as emulsion and stabilizer, has excellent whipping property and emulsion stability compared to raw cream, and which can stably retain quality of the formable oil-in-water type emulsion itself and whipped cream obtained by whipping the formable oil-in-water type emulsion.SOLUTION: The formable oil-in-water type emulsion includes: (A) a milk fat component; (B) butter milk powder; and (C) at least one type of component selected from a group consisting of agar and gelatine. It is desirable that the formable oil-in-water type emulsion substantially exclude a vegetable fat component, designated additive and existing additive. It is desirable that the content of the component (B) be 0.1 to 15 mass% and the content of the component (C) be 0.01 mass% to 5 mass%.SELECTED DRAWING: None 【課題】脂肪分が乳脂肪分で構成される起泡性水中油型乳化物でありながら、乳化剤や安定剤等の食品添加物を含有しないことにより風味が優れており、生クリームに比して、ホイップ性及び乳化安定性が良好であり、更にに起泡性水中油型乳化物それ自体及び起泡性水中油型乳化物をホイップして得られるホイップドクリームの品質を安定的に保ち得る起泡性水中油型乳化物の提供。【解決手段】（Ａ）乳脂肪分と、（Ｂ）バターミルクパウダーと、（Ｃ）寒天及びゼラチンからなる群から選ばれる少なくとも１種の成分とを含有する、起泡性水中油型乳化物。起泡性水中油型乳化物は、植物性脂肪分、指定添加物及び既存添加物を実質的に含有しないことが好ましい。成分（Ｂ）の含有量が０．１〜１５質量％であり、成分（Ｃ）の含有量が０．０１質量％〜５質量％であることが好ましい。【選択図】なし