| 摘要 |
PROBLEM TO BE SOLVED: To obtain an emulsion stabilizer for a milk drink, having excellent preservation stability, and capable of being stably used without requiring a specific stirring device when heating and dissolving the stabilizer. SOLUTION: This emulsion stabilizer contains 6-16 wt.% fatty acid ester of sucrose, 29-69 wt.% fatty acid monoester of glycerol, 9-21 wt.% fatty acid ester of sorbitan, 8-28 wt.% monoglyceride of an organic acid and 3-7 wt.% sodium caseinate, and is regulated so that the 0.4% aqueous solution may have pH 5-9. |
