Oil-in-water type emulsion for whipping cream

PURPOSE:To obtain an oil-in-water type emulsion for a whipping cream, excellent in emulsification stability of the emulsion itself and whipping characteristics (foaming properties) and having most of good characteristics (shaping, whipping, shape retaining properties, water separating resistance, etc.) when converted into the whipping cream and especially improved in the shape retaining properties and water separating resistance without changing the flavor or texture for a long period. CONSTITUTION:The objective oil-in-water emulsion for whipping is obtained by mixing an oil-in-water type emulsion containing oil droplets of fats and oils consisting essentially of vegetable fats or an oil-in-water type emulsion containing oil droplets of vegetable fats and milk fats with an oil-in-water emulsion containing oil droplets which are those of fats and oils, consisting essentially of a mixed acid group triglyceride respectively containing at least one >=20C saturated fatty acid residue and at least one 16-22C unsaturated fatty acid residue in one molecule as a constituent fatty acid.