FOAMABLE OIL-IN-WATER TYPE EMULSION

To provide formable oil-in-water type emulsion which is the formable oil-in-water type emulsion in which a fat component is constituted of milk fat, which is excellent in flavor since it does not include food additive such as emulsion and stabilizer, has excellent whipping property and emulsion stability compared to raw cream, and which can stably retain quality of the formable oil-in-water type emulsion itself and whipped cream obtained by whipping the formable oil-in-water type emulsion.SOLUTION: The formable oil-in-water type emulsion includes: (A) a milk fat component; (B) butter milk powder; and (C) at least one type of component selected from a group consisting of agar and gelatine. It is desirable that the formable oil-in-water type emulsion substantially exclude a vegetable fat component, designated additive and existing additive. It is desirable that the content of the component (B) be 0.1 to 15 mass percent and the content of the component (C)...