| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide coffee beverage suppressed in flotation of milk components even when a quantity of roasted coffee beans is large or coffee beans with deep roasting are used, and causing no cohesion even preserving for a long period. <P>SOLUTION: An emulsion stabilizer comprises a diglycerol fatty acid ester containing ≥50 wt.% of monoester, a polyglycerol fatty acid ester, and a sucrose fatty acid ester with HLB<10. It is preferable that the polyglycerol fatty acid ester has a clouding point of ≥80°C measured at 1 wt.% in 20 wt.% sodium chloride aqueous solution. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
