Abstract: The objects of the present invention are to provide a whippable oil in water type emulsion, which possesses good heat resistance, excellent melting properties in mouth, freshness and cold feeling, and to provide a fat composition suitable for preparing the emulsion. A fat composition, comprising 25-60% of glycerides, of which constituent fatty acid residue has not more than 38 total carbon atoms, 25-50% of glycerides, of which constituent fatty acid residue has 42-46 total carbon atoms, and 5-25% of glycerides, of which constituent fatty acid residue has not less than 48 total carbon atoms was prepared by mixing laurin fats or hydrogenated products thereof which contain fatty acid residues with 16-24 carbon atoms or esters thereof, or a fat being rich in glycerides with fatty acid residues containing 16-24 carbon atoms, transesterifying them by a known method in the presence of a lipase having 1,3-specificity, and, if necessary, extremely hydrogenating them.

Abstract: There is provided a custard cream, a body of which is formed by utilizing crystallizability of a SUS type oil-and-fat (utilizing a plastic state "thickened state" of an oil-in-water emulsion composition). This custard cream has very good melting properties in the mouth and smooth texture, in which no polysaccharides such as starch, gelatinizing agent and the like are necessary and which utilizes crystallizability of an oil-and-fat without forming a body by foaming force as in the case of a whipped cream.

Abstract: A whipped oily flavor comprising oil-in-water or water-in-oil-in-water cream base in a whipped state which contains a spice, and a non-sweet or low-sweet saccharide and is packed in a container in a frozen state.