Abstract: A foamable oil-in-water emulsified oil composition for chilled-distribution whipped creams, characterized in that: the oil content is 20 to 40 wt %; the oil contains an oil (A) containing trigricerides in which the constituent fatty acids have total carbon atom numbers of 36 and 38 in a total amount 40 wt % and having a rising slip point of 30° C. or higher and an oil (B) selected from hardened palm kernel oils and a hardened coconut oils; the content of the oil (A) is 1 to 30 wt % with respect to the total amount of the oil; the content of the oil (B) is 5 to 30 wt % with respect to the total amount of the oil; the total content of the oils (A) and (B) is 15 to 50 wt % with respect to the total amount of the oil; the crystallinity of the oil, after the composition is stored at 5° C. for 4 days is 50% or more; and the difference between the crystallinity of the oil after the composition is stored at 5° C. for 1 hour and the crystallinity of the oil after the composition is stored at 5° C.

Abstract: A foamable oil-in-water emulsified oil composition for chilled-distribution whipped creams, characterized in that: the oil content is 20 to 40 wt %; the oil contains an oil (A) containing trigricerides in which the constituent fatty acids have total carbon atom numbers of 36 and 38 in a total amount 40 wt % and having a rising slip point of 30° C. or higher and an oil (B) selected from hardened palm kernel oils and a hardened coconut oils; the content of the oil (A) is 1 to 30 wt % with respect to the total amount of the oil; the content of the oil (B) is 5 to 30 wt % with respect to the total amount of the oil; the total content of the oils (A) and (B) is 15 to 50 wt % with respect to the total amount of the oil; the crystallinity of the oil, after the composition is stored at 5° C. for 4 days is 50% or more; and the difference between the crystallinity of the oil after the composition is stored at 5° C. for 1 hour and the crystallinity of the oil after the composition is stored at 5° C.