JP2007244218A - Oil-and-fat composition for whipped cream - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for whipped cream substantially containing no trans acid and developing the same physical property as that developed when using a conventional oil-and-fat composition for whipped cream containing hardened oil. <P>SOLUTION: The oil-and-fat composition for whipped cream comprises 5-50 pts.mass of extremely hardened oil and fat whose constituent fatty acid has 5-60 mass% of 20-24C saturated fatty acid as a component (A), and 50-95 pts.mass of liquid oil and fat as a component B. The oil and fat composition has a melting point of the 35-50°C, and the constituent fatty acid of the oil and fat composition contains 10-60 mass% of saturated fatty acid. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a whipped cream oil composition substantially free of trans fatty acids and whipped cream using the same as a raw material.

  Whipped cream is used in large quantities in pastries such as cakes and parfaits. The types are roughly classified into three types: fresh cream obtained by centrifuging milk, synthetic cream obtained by processing animal and vegetable fats, and compound cream obtained by mixing the two. The whipped cream is manufactured by emulsifying an oil / fat composition in water and whipping it so that air is embraced therein. Most of these creams are distributed and sold as oil-in-water emulsions, and are used by whipping each time as needed in confectionery factories, pastry shops, and homes that are end users.

  Oil-in-water emulsions for whipped cream have good emulsion stability such as vibration resistance and temperature stability that do not cause changes in properties such as thickening and solidification against vibration and temperature changes during distribution and storage. Desired. Furthermore, whipability is also required in which demulsification is achieved in a short time during whipping and an appropriate overrun is obtained. Moreover, as the performance of the cream after whipping, the topping of Western confectionery or the like, the stability of the shape such as flower-forming property and shape retention when used as a filling, and a good texture are required.

  The whipped cream using the fresh cream has a good texture such as mouthfeel and melted mouth, a relatively refreshing milky taste, and a very good flavor. However, fresh cream is expensive and has a problem that it is difficult to supply a constant quality. In addition, it requires a technique for whipping, and the whipped product is unstable, has poor artificial nature, and has a drawback that it is difficult to use such as deformation of the modeled object due to temperature and vibration.

  On the other hand, synthetic creams are being used in large quantities today because many improvements have been made and physical properties such as emulsification stability and whipping properties have been improved and are cheaper than fresh creams. As raw oils and fats for these synthetic creams, vegetable oils such as rapeseed oil, coconut oil, palm oil and palm kernel oil, and fractionated oils thereof, or these partially hardened oils (partially hydrogenated oils) are often used. These are those obtained by imparting emulsification stability and whipping properties of an oil-in-water emulsion by transacid generated during partial hydrogenation (for example, Patent Document 1).

However, recent studies have reported that trans acid increases the LDL / HDL cholesterol ratio in plasma and causes cardiovascular disease. Thus, since there is a concern about the health effects caused by excessive intake of trans acid, it is preferable to reduce the trans acid content in the fats and oils.
JP 2002-17256 A

  As described above, it has been desired to develop an oil / fat composition having a performance that can be used for whipping cream by reducing the content of transacid related to vibration resistance, emulsion stability and whipping performance. This study provides an oil / fat composition for whipped cream that is substantially free of trans acid and can exhibit physical properties when using a conventional oil / fat composition for whipped cream using a hardened oil.

The present invention is the following invention.
1st invention in this invention is 5-50 mass parts of extremely hardened fats and oils which contain 5-60 mass% of C20-24 saturated fatty acids in a constituent fatty acid as A component, and liquid fats 50-95 mass as B component. An oil / fat composition for whipped cream comprising a part, wherein the oil / fat composition has a melting point of 35 to 50 ° C., and comprises 10 to 60% by mass of a saturated fatty acid in a constituent fatty acid of the oil / fat composition. is there.

  2nd invention in this invention is an oil-fat composition for whipped creams of 1st invention whose A component is an extremely hardened oil which contains 2-50 mass% of C12 saturated fatty acids in a constituent fatty acid.

  3rd invention in this invention is a whipped cream which uses the oil-fat composition for whipped cream of 1st or 2nd invention as a raw material.

  According to the first invention of the present invention, the oil-in-water emulsion has excellent emulsification stability (vibration resistance, temperature stability) and whip property despite the fact that the oil composition is substantially free of trans acid. An oil and fat composition for whipped cream having excellent whipped cream artificial flower properties is provided.

  According to the 2nd invention in this invention, in 1st invention, the oil-fat composition for whipped creams with a sufficient food texture, such as the mouth feel of a cream after whipping, and a mouth melt | dissolution, is further provided.

  According to the 3rd invention in this invention, the whipped cream which has a performance equivalent to the whipped cream using a fresh cream is provided.

  The fat and oil composition for whipped cream used in the present invention is an oil and fat composition comprising an extremely hardened fat and oil containing 5 to 60% by mass of a saturated fatty acid having 20 to 24 carbon atoms in the constituent fatty acid as the A component and a liquid fat and oil as the B component. is there.

(A component)
The extremely hardened oil used as the component A in the present invention is an extremely hardened oil and fat containing 5 to 60% by mass of a saturated fatty acid having 20 to 24 carbon atoms in the constituent fatty acid. Oils and fats having such a fatty acid composition are not known in nature, and the extremely hardened oil of component A of the present invention can be obtained by synthesizing fatty acids and glycerin or by hardening natural oils and fats. Moreover, it can obtain even if extremely hardened natural fats and oils which transesterified these extremely hardened oils or transesterified. As fats and oils that contain a large amount of saturated fatty acids having 20 to 24 carbon atoms in their constituent components, for example, extremely hardened oils such as Hyelsin rapeseed oil and fish oil are known. These extremely hardened oils can be used as the component A of the present invention. In addition, fats and oils obtained by transesterifying these fats and oils with extremely hardened oils such as rapeseed oil, corn oil, soybean oil, palm oil, palm kernel oil, and palm oil can also be used.

The component A of the present invention is an extremely hardened oil. Extremely hardened oil is fat and oil in which the double bond of fatty acid contained in fat and oil constituting fatty acid is saturated by hydrogenation, and the iodine value thereof is 1 or less.
Hydrogenation is performed by injecting hydrogen into the raw oil and fat, mainly using a nickel catalyst while controlling the hydrogenation start temperature to be 120 to 160 ° C. and the maximum temperature to be 180 to 230 ° C. it can.
When using transesterified fats and oils, transesterification may be performed on the fats and oils before hydrogenation, and the fats and oils after hydrogenation may be transesterified.
The transesterification includes a method using an alkali catalyst such as sodium methylate or a method using an enzyme catalyst such as lipase, but is not particularly limited.

  The present invention is characterized by using an extremely hardened oil and fat containing 5 to 60% by mass of a saturated fatty acid having 20 to 24 carbon atoms in the constituent fatty acid used as the component A. If the amount of saturated fatty acid having 20 to 24 carbon atoms is less than 5% by mass, the problem that it takes too much time to whip an oil-in-water emulsion to be produced using this, and the artificial nature of whipped cream, When it exceeds 60% by mass, the whipped cream is poorly melted and the texture is liable to deteriorate. Moreover, when using partially hardened oil, without using extremely hardened oil and fat, trans acid content will increase.

The component A used in the present invention is preferably an extremely hardened fat and oil containing 2 to 50% by mass of a saturated fatty acid having 12 carbon atoms in the constituent fatty acid.
Examples of fats and oils that contain a large amount of saturated fatty acids having 12 carbon atoms as constituents include fats and oils obtained from palm seeds such as palm kernel oil and palm oil, and oils and fats obtained by fractionating, hydrogenating, and transesterifying them. . The component A is preferably a transesterified oil / fat of an oil / fat containing a large amount of the fatty acid having 20 to 24 carbon atoms as a component and an oil / fat containing a saturated fatty acid having a carbon number of 8 to 12 as a component. For example, as a preferable A component, a transesterified oil of Hyelsin rapeseed extremely hardened oil and palm kernel extremely hardened oil and / or palm extremely hardened oil can be exemplified.
It is preferable that a saturated fatty acid having 12 carbon atoms is contained in the constituent fatty acid of the component A, since the melting of the whipped cream becomes better. If the content of saturated fatty acids having 12 carbon atoms is less than 2% by mass, the mouthfeel of the whipped cream will be poor in mouthfeel, and if it exceeds 50% by mass, the whipped cream will have poor consistency and artificial nature. There is a risk.

(B component)
The liquid fat used as component B in the present invention is a liquid fat at 25 ° C. and is not particularly limited. For example, rapeseed oil, corn oil, soybean oil, rice oil, rice bran oil, sunflower oil, high oleic sunflower oil , Safflower oil, high oleic safflower oil, olive oil, cottonseed oil, or fractionated oils thereof, and one or more of them can be used. Furthermore, it is preferable that melting | fusing point of liquid fats is 10 degrees C or less.

(Oil composition for whipped cream)
The oil / fat composition for whipped cream of the present invention is an oil / fat composition comprising 5 to 50 parts by mass of the A component extremely hardened oil and fat and 50 to 95 parts by mass of the B component liquid oil / fat, and the melting point of the oil / fat composition is 35 to 50. It is an oil-and-fat composition which is 10 to 60 mass% of saturated fatty acid in the constituent fatty acid of oil-and-fat composition.
When the content of the extremely hardened fat of component A is less than 5 parts by mass, that is, when the content of the liquid fat of component B exceeds 95 parts by mass, the whipping performance of the oil-in-water emulsion produced using this It will be inferior. Moreover, when manufacturing whipped cream, it becomes a whipped cream having a low viscosity, and the shape of the artificial cream tends to collapse. When the content of the extremely hardened fat of component A exceeds 50 parts by mass, that is, when the content of the liquid fat of component B is less than 50 parts by mass, the oil-in-water emulsion does not have vibration resistance and temperature stability and is emulsified. Stability may deteriorate. Moreover, when producing whipped cream, the artificial nature deteriorates and the mouth melt tends to deteriorate.

When melting | fusing point of an oil-fat composition is less than 35 degreeC, it will be inferior to the whipping performance of the oil-in-water type emulsion manufactured using this. Moreover, when manufacturing whipped cream, it becomes a whipped cream having a low viscosity, and the shape of the artificial cream tends to collapse. Moreover, when melting | fusing point exceeds 50 degreeC, the mouth melting of whipped cream will worsen.
When the fatty acid component of the oil / fat composition contains less than 10% by mass of saturated fatty acid, the whipped cream viscosity is lowered and the shape of the cream is broken, resulting in poor flowering properties. When saturated fatty acid is contained exceeding 60 mass%, the emulsion stability in an oil-in-water emulsion tends to deteriorate. In addition, the melting of the whipped cream tends to worsen.
Moreover, it is preferable that the saturated fatty acid of carbon number 20-24 is 2.5-30 mass%, and the saturated fatty acid of carbon number 12 is 1-30 mass% in the constituent fatty acid of the oil and fat composition.

  The oil and fat composition for whipped cream of the present invention can be produced by mixing the A component and the B component so as to satisfy the above conditions.

(Whipped cream)
The oil and fat composition for whipped cream of the present invention is added with water, an emulsifier, an antioxidant, a flavoring agent, a coloring agent, a preservative and the like to form an oil-in-water emulsion, Stir in a vertical cake mixer, pressure mixer, etc. so that air is entrapped, and whipped.

The oil-in-water emulsion can be produced by, for example, adding 100 to 150 parts by mass of water to 100 parts by mass of the oil / fat composition for whipped cream and adding an emulsifier to emulsify. Examples of the emulsifier to be added include lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and sucrose acetate isobutyric acid ester. , Polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like. These emulsifiers can be used alone or in combination of two or more. Examples of the emulsification method include a method using a stirrer, a high-speed emulsifier, and the like, and a method using a homogenizer such as a valve homogenizer, a homomixer, or a colloid mill, if necessary.
The oil-in-water emulsions produced are distributed in this form, and whipped cream is produced by whipping each time as necessary at the confectionery factory, pastry shop, home, etc., which is the end user. Stability is required. The stability of the oil-in-water emulsion is preferably stable for 60 days when stored in a refrigerator (3 ° C. to 10 ° C.).

The whipped cream of the present invention is made from the oil-and-fat composition for whipped cream of the present invention as a raw material, and if necessary, a stabilizer, protein, saccharide, fruit juice , Jam, cacao and cacao products, coffee and coffee products, and other flavoring ingredients, seasonings, flavorings, colorants, preservatives, antioxidants, pH adjusters and the like.
The stabilizer is not particularly limited, but phosphates (hexametaphosphoric acid, diphosphoric acid, primary phosphoric acid), alkali metal salts of citric acid (potassium, sodium, etc.), guar gum, xanthan gum, tamarind gum, carrageenan , Stabilizers such as alginate, fercellan, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, dextran. These stabilizers can be used alone or in combination of two or more.

  The protein is not particularly limited. For example, whey protein such as α-lactalbumin, β-lactoglobulin, serum albumin, casein, other milk proteins, low density lipoprotein, phosvitin, ribetin, phosphoglycoprotein, ovalbumin And egg proteins such as conalbumin and ovomucoid, wheat proteins such as gliadin, glutenin, prolamin and glutelin, and other proteins such as animal and plant proteins. Depending on the purpose, these proteins may be added as one or more proteins or in the form of a food material containing one or more proteins.

  The saccharide is not particularly limited. For example, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol And sugars such as reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia and aspartame. These saccharides can be used alone or in combination of two or more.

Hereinafter, the present invention will be described in more detail with reference to examples.
In Examples, the melting point of fats and oils is the rising melting point measured by the standard fat and oil analysis test method 2.2.4.2-1996.
Table 1 shows an analysis example of the constituent fatty acid composition of the fat and oil component used in the examples. The fatty acid content was analyzed by the standard fat analysis method 2.4.2.1-1996.

Production Examples 1 and 4
Production Examples 1 and 4 are extremely hardened oils of Hyelsin rapeseed oil and rapeseed oil, respectively. Raw material oil was charged into the reactor and heated to 150 ° C. with stirring while blowing hydrogen at a pressure of 1.0 kg / cm ³ . Thereafter, 0.1 to 0.2 parts by mass of a nickel catalyst was charged into the reactor, and hydrogen was added while stirring at 190 ° C. while blowing hydrogen at a pressure of 3.0 kg / cm ³ . The iodine value was analyzed by the standard fat analysis method 2.3.4.1-1996, and when the value became 1 or less, hydrogen blowing and stirring were stopped, and the reaction was stopped. Thereafter, the oil temperature was cooled to 100 to 120 ° C., 3 parts by mass of white clay was added, and the mixture was filtered.

Production Examples 2 and 3
Production Examples 2 and 3 are fats and oils obtained by transesterifying highly hardened oil of rapeseed rapeseed oil and palm kernel oil produced in the same manner as Production Examples 1 and 4. The reaction method and conditions of the transesterified oil are shown below. The raw material mixed oil was charged into the reaction vessel and heated with stirring in a nitrogen stream. This state was maintained for 3 hours or more in a state of 100 ° C. to 120 ° C., and dehydration was performed until the water content in the fats and oils became 100 ppm or less. Thereafter, the oil and fat was cooled to 80 ° C., 0.1 to 0.2 parts by mass of sodium methylate was added, and the mixture was reacted for 30 minutes in a nitrogen stream with stirring. To the reaction solution, 70 ° C. warm water was added and stirred, and then allowed to stand to perform warm water washing for separating the oil layer and the aqueous layer. Washing with hot water was repeated until the pH of the separated aqueous layer was 8 or less, and then heating was performed in a nitrogen stream while stirring, and dehydration was performed until water no longer evaporated at 100 ° C to 120 ° C. Next, 3 parts by mass of activated clay was added and decolorized for 15 minutes, followed by filtration. The reaction rate was determined based on the triglyceride / total carbon composition of the raw material mixed oil and the reaction oil. In this production example, the reaction rate was 95% or more.

Production Example 5
Production Example 5 is an oil and fat obtained by transesterifying an extremely hardened oil of rapeseed oil and an extremely hardened oil of palm kernel oil produced in the same manner as in Production Examples 1 and 4, as in Production Examples 2 and 3.

Production Example 6
In Production Example 6, rapeseed oil was hydrogenated according to Production Example 1, and the reaction was continued until the iodine value was 73.4.

  Table 2 shows the composition of fats and oils of Production Examples 1 to 6 and the content of saturated fatty acids having 8 to 12 carbon atoms and 20 to 24 carbon atoms.

Examples 1-5
Using the fats and oils obtained in the above Production Examples 1 to 3, the oils and fat compositions for whipped cream of Examples 1 to 5 were produced by mixing in accordance with the formulation of Table 2. Moreover, melting | fusing point of the fats and oils composition for whipped cream of Examples 1-5, content of a C8-C12 and C20-C24 saturated fatty acid, content of a saturated fatty acid, and a trans acid were shown. The melting point was analyzed by the standard fat analysis method 2.2.4.2-1996, the fatty acid content was analyzed by the above method, and the trans acid content was analyzed by AOCSCe1f-96. Moreover, the oil-in-water emulsion and the whipped cream were produced using the whipped cream fat composition of Examples 1 to 5, and the emulsion stability (vibration resistance, temperature stability) and whipping property of the oil-in-water emulsion ( Whipping time, overrun) and performance (viscosity, artificial flower state, texture) of whipped cream were evaluated, and the results are also shown in Table 3.

(Method for producing oil-in-water emulsion)
First, 49.48 parts by mass of water was heated to 70 ° C., and 4 parts by mass of skim milk powder and 0.12 parts by mass of sodium hexametaphosphate were dissolved while stirring. Separately from this, 45 parts by mass of the fats and oils for whipped cream obtained in the above Examples 1 to 5, 0.66 parts by mass of lecithin, 0.22 parts by mass of sucrose fatty acid ester, 0.18 of monoglycerin fatty acid ester in advance. The oil phase part in which the mass part, 0.11 part by mass of the polyglycerin fatty acid ester and 0.25 part by mass of the sorbitan fatty acid ester were dissolved was prepared, added to the aqueous phase part and mixed and stirred to prepare a preliminary emulsion. After preliminary emulsification, the mixture was homogenized at a pressure of 110 kg / cm ³ using a high-pressure homogenizer (manufactured by Sanwa Kikai Co., Ltd.) and cooled. Thereafter, aging was performed in the refrigerator for 24 hours.

  Evaluation of emulsification stability (vibration resistance, temperature stability) and whipping properties (whipping time, overrun) of the obtained oil-in-water emulsion, and whipped cream performance (viscosity, artificial state, texture) Was carried out by the following method.

(Evaluation methods)
(1) Vibration resistance Using a vibrator, the oil-in-water emulsion in a container is vibrated in the horizontal direction at a speed of 180 times / minute for 3 hours at 7 ° C., and a viscometer (manufactured by BROOKFIELD) is used. The viscosity of the oil-in-water emulsion was measured and evaluated.
A: The viscosity of the oil-in-water emulsion after vibration is less than 500 cp,
○: The viscosity of the oil-in-water emulsion after vibration is 500 cp or more and less than 1000 cp,
(Triangle | delta): The viscosity of the oil-in-water emulsion after vibration is 1000 cp or more,
X: Oil-in-water emulsion after vibration solidifies.
(2) Temperature stability (heat shock test):
The oil-in-water emulsion that was aged for 24 hours in a refrigerator was allowed to stand in a thermostatic bath at 30 ° C. for 7 hours, and the viscosity of the oil-in-water emulsion was measured and evaluated using a viscometer (manufactured by BROOKFIELD).
A: Viscosity of oil-in-water emulsion after heat shock is less than 500 cp B: Viscosity of oil-in-water emulsion after heat shock is 500 cp or more and less than 1000 cp Δ: Viscosity of oil-in-water emulsion after heat shock is 1000 cp or more X: Oil-in-water emulsion after heat shock solidifies (3) Whip time: 2 using a Hobart mixer (manufactured by Kanto Mixer Co., Ltd.) equipped with 600 g of oil-in-water emulsion and 60 g of sugar in a container and equipped with a whipper Whip at speed. Then, the time required for the overrun measured below to show the maximum value was obtained and evaluated.
◎: Start ~ less than 12 minutes, ○: 12 minutes or more,
△: Maximum overrun condition is not recognized, but whip is possible,
X: Whipping impossible (3) Overrun The whipped cream was sampled every 2 minutes up to 6 minutes from the start of whipping, and every minute after 6 minutes, and the increased volume ratio was calculated by the following formula. And the maximum value was evaluated in the following four steps.
[(Weight of a fixed volume of oil-in-water emulsion−weight of cream after whipping of the same volume) / (weight of cream after whipping of the same volume)] × 100 (%)
A: 150 or more, B: 100 or more and less than 150,
(Triangle | delta): Less than 100, x: Whip impossible.
(4) Viscosity: Rheometer (CR-200D manufactured by Sun Scientific Co., Ltd., using a compression elastic adapter, measuring the stress value (g) when pressed with a plunger with a diameter of 2 cm at 25 ° C.) The consistency of the whipped cream at the time when the maximum value was shown was measured and evaluated.
◎: 30 g or more ○: 20 g or more and 30 or less △: 10 g or more and less than 20 g ×: Less than 10 g (5) Artificial state: The shape and texture of an artificial flower that is easy to squeeze when whipped cream is made using a squeezed bag. A comprehensive evaluation of the state of
A: Best ... Easy to squeeze. Artificial flowers are beautiful. Good texture: Good: Easy to squeeze. Artificial flowers are slightly sagging. Bubbles are a bit broken.
Δ: Defect: difficult to squeeze. Artificial flowers are dripping. Bubbles are broken.
X: Defect ... It is difficult to squeeze. There are artificial flowers.
(6) Texture: The mouthfeel, such as oiliness, melting in the mouth, refreshingness, etc. felt when put in the mouth was evaluated.
A: Best, B: Good, B: Slightly good, X: Bad

Comparative Examples 1-7
Using each of the oils and fats obtained in Production Examples 1 to 6, the oils and fat compositions for whipped cream of Comparative Examples 1 to 7 were produced in accordance with the formulations shown in Table 4 and mixed. Moreover, those melting | fusing point and the content of C8-C12 and C20-C24 saturated fatty acid, saturated fatty acid, and trans acid were measured by said method, and the result was shown. Moreover, the oil-in-water emulsion and the whipped cream were produced by the above-described method using the whipped cream fat composition of Comparative Examples 1 to 7, and the emulsion stability (vibration resistance, temperature stability) of the oil-in-water emulsion was prepared. The whipping properties (whipping time, overrun) and the performance of the whipped cream (viscosity, artificial flower state, texture) were evaluated by the above methods. The results are also shown in Table 3.

  Comparative Example 1 is an example in which the content of saturated fatty acids having 20 to 24 carbon atoms in the constituent fatty acids of the A component is low and the melting point is low, and Comparative Example 2 is that of saturated fatty acids having 20 to 24 carbon atoms in the constituent fatty acids of the A component. An example with a low content, Comparative Example 3 is an example with a high content of saturated fatty acids in the constituent fatty acids of the oil and fat composition, Comparative Example 4 is an example with a low A component, Comparative Example 5 is an example with a high melting point, and Comparative Example 6 Is an example with a low melting point, but none of the performances as fats and oils for whipped cream equivalent to those in Examples were obtained. Comparative Example 7 is an example in the case of containing a large amount of trans acid.

Claims (3)

  An oil / fat composition for whipped cream comprising 5 to 50 parts by mass of an extremely hardened fat and oil containing 5 to 60% by mass of a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid, and 50 to 95 parts by mass of a liquid fat and oil as a B component. And the melting | fusing point of an oil-fat composition is 35-50 degreeC, The oil-fat composition for whipped cream which contains 10-60 mass% of saturated fatty acids in the constituent fatty acid of an oil-fat composition.   The fat and oil composition for whipped cream according to the first invention, wherein the component A is an extremely hardened oil containing 2 to 50% by mass of a saturated fatty acid having 12 carbon atoms in the constituent fatty acid.   The whipped cream which uses as a raw material the oil-fat composition for whipped creams of Claim 1 or 2.