| 摘要 |
PROBLEM TO BE SOLVED: To provide an emulsified nutritive composition having high content of fat even with less content of protein, high emulsion stability after thermal sterilization and low viscosity, no smell and no bitterness suitable for drinking.SOLUTION: The emulsified nutritive composition contains protein, fat, an emulsifier, saccharide, and water. The mass ratio of fat is 7 to 38 when the mass ratio of protein is 1. The emulsified nutritive composition contains: 0.1 to 5.0 mass% of caseinate (A) as protein; and 0.01 to 1.0 mass% of polyglyceryl fatty acid ester (B), as the emulsifier, which is diglycerol fatty acid ester of which the number of average ester linkages to fatty acid is 1.2 to 2.0 and/or triglycerol fatty acid ester of which the number of average ester linkages to fatty acid is 2 to 3, thereby achieving excellent emulsion stability. |
