| 摘要 |
PURPOSE: To obtain a coconut milk drink free from troubles of flocculation and sedimentation caused by the coagulation of fine particulate oil and fat component in thermal sterilization process, preservable over a long period without causing the separation of oil and giving mild taste free from oiliness by adding a specific sucrose fatty acid ester to coconut milk. CONSTITUTION: This drink is produced by compounding (A) preferably 5-60wt.% of coconut milk with (B) a sucrose fatty acid ester having an HLB of 5-16 and containing 16-22C saturated fatty acids (preferably stearic acid or palmitic acid) accounting for >=70wt.% of the constituting fatty acids. |
