EMULSION STABILIZER AND MILK DRINK CONTAINING THE SAME

摘要

A milk drink excellent in emulsion stability is obtained by incorporating a vegetable protein (preferably a vegetable protein and a sucrose/fatty acid ester and/or polyglycerol/fatty acid ester) into a milk drink. The vegetable protein preferably is soybean protein. The sucrose/fatty acid ester preferably is one having an HLB of 10 or higher. The polyglycerol/fatty acid ester preferably is one having a cloud point as measured under given conditions of 80°C or higher. An animal protein may be used in combination therewith. In this case, the animal protein preferably is a protein derived from cow's milk.