EMULSION STABILIZER AND MILK BEVERAGE

摘要

A coffee beverage that even when the amount of roasted coffee beans is large or when use is made of deeply roasted coffee beans, inhibits the floating of milk components and is free from any aggregation despite long-term storage. Use is made of an emulsion stabilizer composed of a sorbitan fatty acid ester and a diglycerol fatty acid ester wherein the content of monoesters is >= 50 wt.%. As the sorbitan fatty acid ester, preferred use is made of one of >= 4 HLB. In particular, this emulsion stabilizer is effective in a milk coffee wherein the content of coffee extract is in the range of 5 to 10 wt.% in terms of raw beans.