JPH02308766A - Production of oil-in-water type creamy composition having foaming property - Google Patents

Abstract

PURPOSE:To obtain a composition excellent in whipping properties and shape retaining properties and stability after whipping by using lecithin and a succinic acid monoglyceride composed of a saturated fatty acid as an emulsifying agent and producing an oil-in-water type creamy composition. CONSTITUTION:An oil-in-water type creamy composition is produced. In the process, lecithin and a succinic acid monoglyceride in which the constituent fatty acid is composed of a saturated fatty acid are used as an emulsifying agent. The oil-in-water type creamy emulsion is normally produced by preemulsifying an oily phase and aqueous phase, homogenizing the emulsion, sterilizing or disinfecting and cooling the resultant emulsion. The emulsion is preferably produced by using 0.1-1.0wt.% lecithin and 0.005-0.5wt.% succinic acid monoglyceride in which the constituent fatty acid is composed of a saturated fatty acid as the emulsifying agent and further 0.02-0.50wt.% one or more emulsifying agents selected from glycerol, sucrose, propylene glycol, sorbitan and polyglycerol esters of fatty acids in which the constituent fatty acids are composed of saturated fatty acids.

Description

[Detailed Description of the Invention] (Industrial Application Field) This invention provides whipping cream that has whippability,
The present invention relates to an oil-in-water cream composition that has excellent shape retention after whipping and also has foaming properties that exhibit excellent stability in the cream's liquid state.

(Prior Art) Many creams having foaming properties have been developed to date. Particularly in recent years, the demands on creams have increased, and in liquid form, stability is required to withstand long-term storage, temperature changes (rising and falling of liquid temperature during storage and transportation, also known as heat shock), and extensive transportation. It is being

In addition, when whipping, we need easy whipping, moderate overrun and hardness, a fine textured and glossy whipped structure, and a structure that does not return (softening phenomenon) during storage in the refrigerator after whipping. The requirements are wide-ranging and extremely sophisticated, such as a structure that does not become hard and difficult to squeeze.

Although fresh cream made by separating milk is superior to other synthetic creams in flavor and melt-in-the-mouth, it lacks stability in liquid form.
Furthermore, when whipping, there are problems such as the structure after whipping being easily roughened and easily sagging.

On the other hand, some synthetic fresh creams have superior quality not found in fresh cream, but they are inferior to natural fresh cream in terms of flavor, meltability, etc. And the science fiction of fats and oils to improve melting in the mouth! If operations such as lowering the solid fat index (solid fat index) are performed, problems arise such as the stability of the cream in liquid form is impaired and it becomes difficult to obtain shape retention during whipping.

A commonly used method for producing synthetic cream is, for example, glycerin fatty acid ester disclosed in JP-A-58-149649. A method of combining two or more types of emulsifiers selected from fatty acid esters, polyglycerol fatty acid esters, and sorbitan fatty acid esters, or a combination of saturated and unsaturated fatty acid esters disclosed in Japanese Patent Publication No. 141856/1983. A method of increasing the foaming properties of cream using lecithin (Japanese Unexamined Patent Publication No. 12249/1983) is exemplified, and is suitable for creams with multifunctional foaming properties.

However, it cannot be said that this is sufficient to ensure a fine-grained and glossy Mi weave during whipping, to satisfy stability during long-term storage, and stability against vibration.

The use of succinic acid monoglyceride is in the production of bread (Unexamined Japanese Patent Publication No. 1986-
The combination of glycerin fatty acid ester and lecithin is known in the noodle industry (Japanese Patent Application Laid-open No. 62-282545), but in the field of producing foaming creams. It has not been put to any useful use yet.

(Problems to be Solved by the Invention) The present invention has been developed through research to satisfy the requirements for whipped cream, which has recently become highly functional as described above, and has achieved liquid stability during long-term storage by combining succinic acid monoglyceride and lecithin. It has excellent stability against temperature changes and vibration, and when whipped, it whips quickly, the whipped structure has excellent shape retention, and when stored in the refrigerator after whipping, there is no extreme reversion. An object of the present invention is to provide a method for producing an oil-in-water cream composition that exhibits foaming properties and does not exhibit any phenomenon of softening (a phenomenon of softening) or shimmering (a phenomenon of hardening).

(Means for Solving the Problems) The present invention is characterized by using lecithin as an emulsifier and succinic acid monoglyceride whose constituent fatty acids are saturated fatty acids when producing an oil-in-water cream composition.

Oil-in-water cream compositions are generally produced by pre-emulsifying, homogenizing, sterilizing or sterilizing an oil phase and an aqueous phase, and cooling them.
, hereinafter the same), and using ~0.5% of succinic acid monoglyceride o, oos whose constituent fatty acids are saturated fatty acids, and glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters whose constituent fatty acids are saturated fatty acids, It is preferable to select one or more emulsifiers from sorbitan fatty acid esters and polyglycerol fatty acid esters and use 0.02 to 0.50%.

The oil/fat content used in the oil-in-water cream composition of the present invention is preferably about 25 to 55%; if it is less than 25%, the whippability will be significantly deteriorated and the commercial value as a whipped cream will be impaired, and if it exceeds 55%. plasticity is promoted, and stability in the liquid state is significantly impaired.

The oils and fats used to prepare this oil phase include vegetable oils such as rapeseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, etc., as well as known synthetic creams, and animal oils and fats. Examples include milk fat, fat-free, lard, and head.

These oils and fats can be used alone, in combination, or through transesterification, hydrogenation (hardening), fractionation, etc. to obtain a 5FI (solid fat index) with good shape retention and melting in the mouth during whipping. It is best to use it after processing.

In addition, the aqueous phase used in the present invention can be an aqueous phase in which milk, skim milk, skim milk powder, soybean protein, whey protein, sodium casein, etc. are dissolved or dispersed in water, similar to known synthetic creams. It is also possible to use gums and phosphates as appropriate.

Any of the l/lecithin used in the present invention, high-purity powdered lecithin, paste lecithin (commercially available product that is approximately 60% insoluble in acetone), etc., but paste lecithin is sufficient because it is inexpensive. Lecithin is used dissolved in the oil phase,
The amount added is 0.1 to 1.0%, more preferably 0.25%.
The range is 0.60%. If it is less than 0.1%, sufficient whipping properties and shape retention properties cannot be obtained, and in the structure after whipping, significant water syneresis is observed from the bottom of the topping during topping artificial flowers. If it exceeds 1.0%, the stability of the cream in a liquid state will be affected, and the grassy odor characteristic of lecithin will also be felt strongly.

It is important that the constituent fatty acids of succinic acid monoglyceride are saturated fatty acids, and those consisting of unsaturated fatty acids do not satisfy the present invention.In other words, succinic acid monoglycerides consisting of unsaturated fatty acids have poor whipping properties and shape retention after whipping. Although it exhibits good physical properties, it lacks stability in a liquid state and is easily plasticized, and after whipping, it becomes hard over time and exhibits a rough texture, making it impossible to obtain satisfactory quality.

Succinic acid monoglyceride, which is composed of saturated fatty acids, contributes to the stability of creams in their liquid state, allows them to be whipped quickly, provides firmness during whipping, and maintains a stable structure after whipping. The effect is seen in the maintenance of

The amount of succinic acid monoglyceride added is from o, oos to 0.
50%, more preferably in the range of 0.02 to 0.25%. If it is less than 0.005%, sufficient whipping properties and shape retention cannot be obtained, and if it exceeds 0.50%, the sourness peculiar to this emulsifier will be felt, and in the structure after whipping, after topping artificial flowers, it will not be possible to obtain sufficient whipping properties and shape retention. Since syneresis can also be seen, this is not desirable in practical terms.

In the present invention, in combination with lecithin and succinic acid monoglyceride, an emulsifier selected from among glycerin fatty acid esters whose constituent fatty acids are saturated fatty acids, sea JvM fatty acid esters, propylene glycol BFi fatty acid M esters, sorbitan fatty acid esters, and polyglycerin fatty acid esters is used. It is preferable to select and use one or more types.

The emulsifier used in combination is used in an additive amount of 0.02 to 0.50%, and is used by being dissolved or dispersed in the oil phase or aqueous phase. If the emulsifier used in combination is less than 0.02%, the whipping properties will be significantly deteriorated, and in the liquid state, the product will not be resistant to temperature changes, and will easily become plasticized. If it exceeds 50%, flavors such as bitterness and bitterness peculiar to emulsifiers are likely to develop, and physical properties such as whipping properties and shape retention after whipping become difficult to obtain, and the value as whipped cream is lost.

It is important that the emulsifier used in combination is also composed of saturated fatty acids; those composed of unsaturated fatty acids lack stability in the liquid state of the cream and are easily plasticized, and those that are extremely unstable are likely to undergo phase inversion. This is not preferable because it may be seen.

To emulsify the prepared oil and aqueous phases into an oil-in-water type,
The oil phase is added to the water phase heated to ~70° C. while stirring at low speed using a homomixer or the like, and after the entire amount has been added, stirring is performed at high speed to pre-emulsify. After preliminary emulsification, 20-2
Homogenize in the pressure range of 00 kg/cA.

The mix after homogenization is pasteurized or sterilized, and after pasteurization or sterilization, the concentration is again 20-200 kg/ctA as required.
Homogenization is carried out in a pressure range of 10.degree. C., and the resulting emulsified composition is rapidly cooled to around 10.degree. C. in a plate cooler to obtain an oil-in-water cream composition.

(Effect of the invention) The oil-in-water cream derivative obtained by the present invention is as follows:
It has excellent liquid stability during long-term storage, stability against temperature changes, and stability against vibration, and when whipped, it whips quickly, the whipped structure has excellent shape retention, and it is extremely stable when stored in the refrigerator after whipping. Shows good physical properties with no shrinkage or shimmering.

(Example) The present invention will be described in detail below using Examples and Comparative Examples. In addition, all compounding amounts indicate weight %.

Example 1 A mixed oil consisting of 30% rapeseed hydrogenated oil and 10% coconut hydrogenated oil was heated to 60°C, and added with 0.50% lecithin, 0.10% succinic acid monoglyceride consisting of saturated fatty acids, and 0.0% sorbitan fatty acid ester. 05% was added to the oil phase to prepare an oil system with a total amount of 40.65% and heated to 70°C.

Water 53.93%, skim milk powder 5.0%, sodium caseinate 0.10%, sodium hexametaphosphate 0.10%
, 0.02% of guar gum, and 0.20% of sucrose fatty acid ester consisting of saturated fatty acids were added to prepare an aqueous system with a total amount of 59.35%, and heated to 65°C.

While stirring the aqueous system, add the above-prepared oil system to the aqueous system, and after adding the entire amount, pre-emulsify at high speed with a homomixer,
After preliminary emulsification, use a two-stage homogenizer to produce 20 kg/cr in the second stage.
A, Homogenization was performed at 60 kg/ctA in the first stage.

The mix after homogenization is immediately sterilized at 120°C for 2 seconds using a tJHT type plate sterilizer, and after sterilization, it is sterilized again using a two-stage homogenizer, with the second stage at 10 kg/cd and the first stage at 40 kg/cd.
Homogenization was performed using a cri, and the resulting mix was rapidly cooled to 10° C. using a plate cooler and aged.

Example 2 A mixed oil consisting of 25% rapeseed hydrogenated oil and 10% coconut hydrogenated oil was heated to 60°C, and added with 0.45% lecithin, 0.05% succinic acid monoglyceride consisting of saturated fatty acids, and 0.0% sorbitan fatty acid ester. 05% was added to the oil phase to prepare an oil system with a total amount of 35.55% and warmed to 70°C.

Water 59.08%, skim milk powder 5.0%, sodium caseinate 0.10%, sodium hexametaphosphate 0.10
%, guar gum 0.02%, and polyglycerin fatty acid ester consisting of saturated fatty acids 0.15%, total amount 64
．． A 45% aqueous system was prepared and warmed to 65°C.

While stirring the aqueous system, add the above-prepared oil system to the aqueous system, and after adding the entire amount, pre-emulsify at high speed with a homomixer,
After preliminary emulsification, the second stage uses a two-stage homogenizer to produce 20 kg/
Homogenization was performed at crl, 40 kg/ctA in the first stage.

After homogenization, the mix is sterilized at 140℃ for 3 seconds using a direct steam blowing sterilizer, and after sterilization, it is sterilized again using a two-stage homogenizer, with the second stage at 10 kg/cd and the first stage at 30 kg/c.
Homogenization was performed in step d, and the resulting mix was rapidly cooled to 10° C. in a plate cooler and aged.

Example 3 A mixed oil consisting of 25% rapeseed hydrogenated oil, 10% palm hydrogenated oil, and 10% palm kernel hydrogenated oil was heated to 60°C and mixed with 0.45% lecithin and 0.03% succinic monoglyceride consisting of saturated fatty acids. , and sorbitan fatty acid ester 0.
05% was added to the oil phase to prepare an oil system with a total amount of 45.53% and heated to 70°C.

Water 49.10%, skim milk powder 5.0%, sodium caseinate 0.10%, sodium hexametaphosphate 0.10%
, guar gum 0.02%, saturated fatty acid seallt7
! Added 0.15% fatty acid ester, total amount 54,
A 47% aqueous system was prepared and warmed to 65°C.

While stirring the aqueous system, add the above-prepared oil system to the aqueous system, and after adding the entire amount, pre-emulsify at high speed with a homomixer,
After preliminary emulsification, use a two-stage homogenizer to produce a second stage of 20 kg/cI.
il, homogenization was performed at 60 kg/cut in the first stage.

The mix after homogenization is immediately sterilized at 120℃ for 2 seconds using a UHT type plate sterilizer, and after sterilization, it is sterilized again using a two-stage homogenizer at a concentration of 20 kg/ctA in the second stage and 60 kg/ctA in the first stage.
Homogenization was performed at kg/cnl, and the resulting mix was rapidly cooled to 10 °C in a plate cooler and aged.

Comparative Example 1 A mixed oil consisting of 30% rapeseed hydrogenated oil and 10% coconut hydrogenated oil was heated to 60°C, and 0.50% lecithin, 0.10% glycerin fatty acid ester consisting of unsaturated fatty acids, and 0 sorbitan fatty acid ester were added. .05% added to the oil phase;
An oil system with a total amount of 40.65% was prepared and heated to 70°C.

Water 53.93%, skim milk powder 5.0%, sodium caseinate 0.10%, sodium hexametaphosphate 0.10%
, 0.02% of guar gum, and 0.20% of sucrose fatty acid ester consisting of saturated fatty acids were added to prepare an aqueous system having a total amount of 59.35%, and heated to 65°C.

While stirring the aqueous system, add the above-prepared oil system to the aqueous system, and after adding the entire amount, pre-emulsify at high speed with a homomixer,
After pre-emulsification, use a two-stage homogenizer to make the second stage 20kg101
4. 1st stage 60 kg/c+&”?! Homogenization was performed.

The mix after homogenization is immediately sterilized at 120°C for 2 seconds using a UHT type plate sterilizer, and after sterilization, it is sterilized again using a two-stage homogenizer, with the second stage at 10 kg/cd and the first stage at 40 kg/-.
The resulting mix was rapidly cooled to 10° C. in a plate cooler and aged.

Comparative Example 2 A mixed oil consisting of 30% hydrogenated rapeseed oil and 10% hydrogenated coconut oil was heated to 60°C to produce 0.30% polyglycerol fatty acid ester consisting of unsaturated fatty acids and 0.10% glycerol fatty acid ester consisting of saturated fatty acids. %, and 0.05% sorbitan fatty acid ester were added to the oil phase for a total of 4
A 0.45% oil system was prepared and warmed to 70°C.

Water 54.18%, skim milk powder 5.0%, sodium caseinate o,io%, sodium hexametaphosphate 0.1
0%, guar gum 0.02%, and 0.15% polyglycerin fatty acid ester consisting of saturated fatty acids, total amount 5
A 9.55% aqueous system was prepared and warmed to 65°C.

While stirring the aqueous system, add the above-prepared oil system to the aqueous system, and after adding the entire amount, pre-emulsify at high speed with a homomixer,
After preliminary emulsification, the second stage is 20kg/cd using a two-stage homogenizer.
, homogenization was performed at 60 kg/ad in the first stage.

The mix after homogenization is immediately sterilized at 120℃ for 2 seconds using a UHT type plate sterilizer, and after sterilization, it is sterilized again using a two-stage homogenizer, with the second stage at 10 kg/cm and the first stage at 40 kg/cm.
Homogenization was performed in step d, and the resulting mix was rapidly cooled to 10° C. in a plate cooler and aged.

Comparative Example 3 A mixed oil consisting of 25% rapeseed hydrogenated oil and 10% coconut hydrogenated oil was heated to 60°C, and lecithin 0.45%, glycerol fatty acid ester consisting of unsaturated fatty acids 0, io%, and sorbitan fatty acid ester 0 .05% was added to the oil phase to prepare a total amount of 35.60% oil system and warmed to 70°C.

Water 58.93%, skim milk powder 5.0%, sodium caseinate 0.10%, sodium hexametaphosphate 0.10%
, 0.02% of guar gum, and 0.25% of sucrose fatty acid ester consisting of saturated fatty acids were added to prepare an aqueous system with a total amount of 64.40%, and heated to 65°C.

While stirring the aqueous system, add the above-prepared oil system to the aqueous system, and after adding the entire amount, pre-emulsify at high speed with a homomixer,
After preliminary emulsification, use a two-stage homogenizer to produce a second stage of 20 kg/ca.
1. Homogenization was performed at 40 kg/col in the first stage.

The mix after homogenization is sterilized at 140℃ for 3 seconds using a direct steam blowing sterilizer, and after sterilization, it is heated again using a two-stage homogenizer to produce a mixture of 10 kg/- in the 2nd stage and 30 kg/- in the 1st stage.
The resulting mix was rapidly cooled to 10° C. in a plate cooler and aged.

Comparative Example 4 A mixed oil consisting of 25% rapeseed hydrogenated oil and 10% coconut hydrogenated oil was heated to 60°C, and 0.45% lecithin, 0.10% glycerol fatty acid ester consisting of saturated fatty acids, and 0.10% sorbitan fatty acid ester were added. 05% to the oil phase,
An oil system with a total M of 35.60% was prepared and heated to 70°C.

Water 59.03%, skim milk powder 5.0%, sodium caseinate 0.10%, sodium hexametaphosphate 0.10
%, 0.02% guar gum, and 0.15% polyglycerin fatty acid ester consisting of saturated fatty acids, totaling 164%.
．． A 40% aqueous system was prepared and heated to 65"C.

While stirring the aqueous system, add the above-prepared oil system to the aqueous system, and after adding the entire amount, pre-emulsify at high speed with a homomixer,
・After preliminary emulsification, use a two-stage homogenizer to produce 20 kg/
Homogenization was performed at cd, 40 kg/ru& in the first stage.

The mix after homogenization is sterilized at 140°C for 3 seconds using the second sterilizer by direct steam blowing, and after sterilization, it is sterilized again using the two-stage homogenizer to produce a second stage of 10 kg/co! , homogenization was performed at 30 kg/cd in the first stage, and the resulting mix was rapidly cooled to 10° C. in a plate cooler and aged.

Comparative Example 5 A mixed oil consisting of 25% rapeseed hydrogenated oil and 10% coconut hydrogenated oil was heated to 60°C, and 0.30% sorbitan fatty acid ester consisting of unsaturated fatty acids, 061% glycerin fatty acid ester consisting of saturated fatty acids, and 0.05% sorbitan fatty acid ester was added to the oil phase for a total of 135.4
A 5% oil system was prepared and warmed to 70°C.

Water 59.18%, skim milk powder 5.0%, sodium caseinate 0.10%, sodium hexametaphosphate 0.10%
, 0.02% of guar gum, and 0.15% of polyglycerin fatty acid ester consisting of saturated fatty acids, totaling 164.
A 55% aqueous system was prepared and warmed to 65°C.

While stirring the aqueous system, add the above-prepared oil system to the aqueous system, and after adding the entire amount, pre-emulsify at high speed with a homomixer,
After preliminary emulsification, use a two-stage homogenizer to produce a second stage of 20 kg/cn.
1, homogenization was performed at 40 kg/clll in the first stage.

The mix after homogenization is sterilized at 140℃ for 3 seconds using a direct steam injection sterilizer, and after sterilization, it is sterilized again using a two-stage homogenizer, with the second stage containing 10 kg/c++I and the first stage containing 30 kg/c.
Homogenization was performed at rA, and the resulting mix was rapidly cooled to 10° C. in a plate cooler and aged.

Comparative Example 6 A mixed oil consisting of 25% rapeseed hydrogenated oil, 10% palm hydrogenated oil, and 10% palm kernel hydrogenated oil was heated to 60°C, and a mixture of 0.45% lecithin and 0.10 glycerin fatty acid ester consisting of unsaturated fatty acids was prepared. % and 0.05% of sorbitan fatty acid ester consisting of saturated fatty acids were added to the oil phase to prepare an oil system with a total amount of 45.60% and heated to 70°C.

Water 49.03%, skim milk powder 5.0%, sodium caseinate 0.10%, sodium hexametaphosphate 0.10
%, guar gum 0.02%, and sucrose fatty acid ester consisting of saturated fatty acids 0.15% to prepare an aqueous system having a total amount of 54.40%, and heated to 65°C.

While stirring the aqueous system, add the above-prepared oil system to the aqueous system, and after adding the entire amount, pre-emulsify at high speed with a homomixer,
After preliminary emulsification, the second stage uses a two-stage homogenizer to produce 20 kg/
ca! , homogenization was performed at 60 kg/cd in the first stage.

The mix after homogenization is immediately sterilized at 120°C for 2 seconds using a UH'1' plate type sterilizer, and then sterilized again for 2 seconds after sterilization.
Homogenization was performed using a stage homogenizer at a rate of 20 kg/ctA in the second stage and 60 kg/cd in the first stage, and the resulting mix was rapidly cooled to 10°C in a plate cooler and aged.

Comparative Example 7 A mixed oil consisting of 25% rapeseed hydrogenated oil, 10% palm hydrogenated oil, and 10% palm kernel hydrogenated oil was heated to 60°C, and a polyglycerol fatty acid ester consisting of unsaturated fatty acids 0.30% was heated to 60°C.
%, glycerin fatty acid ester 0.10%, and sorbitan fatty acid ester consisting of saturated fatty acid 0.05% were added to the oil phase to prepare an oil system with a total SL amount of 45.45% and heated to 70°C.

Water 49.18%, skim milk powder 5.0%, sodium caseinate 0.10%, sodium hexametaphosphate 0.10
%, 0.02% guar gum, and 0.15% saturated fatty acid ester, total amount 54.5%.
A 5% aqueous system was prepared and warmed to 65°C.

While stirring the aqueous system, add the above-prepared oil system to the aqueous system, and after adding the entire amount, pre-emulsify at high speed with a homomixer,
After preliminary emulsification, the second stage is 20kg/cd using a two-stage homogenizer.
, homogenization was performed at 601 g/cIiI in the first stage.

The mix after homogenization is immediately sterilized at 120℃ for 2 seconds using an LJHT type plate type sterilizer, and after sterilization, it is sterilized again using a two-stage homogenizer, with the second stage at 20 kg/cd and the first stage at 60 kg/cd.
Homogenization was performed at kr/aJ, and the resulting mix was rapidly cooled to 10° C. in a plate cooler and aged.

The physical property evaluation results of the oil-in-water cream compositions obtained in the above Examples and Comparative Examples are shown in Table 1 below.

All of the examples had excellent stability in the liquid state, and no deterioration in the stability in the liquid state was observed especially after heat shock.

In addition, good evaluation results were obtained for whippability, shape retention, and structure during whipping, and there was very little change in the structure over time after whipping.

On the other hand, the stability of the comparative example in liquid form was lower than that of the example, and a tendency for deterioration was particularly noticeable after heat shock.

In addition, in the comparative examples, those with good whipping properties showed shimmering over time after whipping, and the structure was easily roughened, while those with poor whipping properties showed some recovery over time after whipping.

In any case, in the comparative example, the stability of the mix in liquid form,
In the evaluation of whippability, shape retention, and changes in structure over time during and after whipping, no product was found that satisfied all of the criteria.

Claims (2)

[Claims] (1) An oil-in-water cream composition having foaming properties, characterized in that lecithin is used as an emulsifier and succinic acid monoglyceride whose constituent fatty acids are saturated fatty acids is used in producing the oil-in-water cream composition. manufacturing method. (2) Lecithin 0.1-1.0% (wt%) as an emulsifier
, hereinafter the same), and using 0.005 to 0.5% of succinic acid monoglyceride whose constituent fatty acids are saturated fatty acids, and glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters whose constituent fatty acids are saturated fatty acids, 2. The method for producing an oil-in-water cream composition having foaming properties according to claim 1, wherein one or more emulsifiers are selected from sorbitan fatty acid esters and polyglycerin fatty acid esters and used in an amount of 0.02 to 0.50%.