To obtain an oil-in-water type emulsified oil and fat composition having the same or more excellent quality as or than that of ordinary foaming cream or reduced concentrated milk using a stabilizer, even without using any stabilizer such as a phosphate, and hardly generating flocculant production of protein or causing scorching in a manufacturing line for the oil-in-water type emulsified oil and fat composition.

This oil-in-water type emulsified oil and fat composition contains 35-60 wt.% of oil and fat and 0.5-10 wt.% of fat-free milk solid, contains 0.15-0.8 wt.% of an emulsifier and 0.005-0.5 wt.% of an organic acid salt based on the whole of the oil-in-water type composition, and contains 0.01-0.5 wt.% of an organic acid monoglyceride as the emulsifier based on the whole of the oil-in-water type composition to produce foaming cream or reduced concentrated milk.