| 摘要 |
PROBLEM TO BE SOLVED: To obtain a composition excellent in solubility and dispersion stability and capable of improving the transparency and keeping quality of a beverage without precipitating a sucrose ester of a fatty acid in the beverage by including the sucrose ester of the fatty acid and a gum. SOLUTION: This composition comprises (A) 1 pt.wt. of a sucrose ester of a fatty acid which is an ester of sucrose with a 10-20C fatty acid having >=70% content of a monoester and (B) preferably 1-100 pts.wt. of one or more kinds of gums selected from gum arabic, pectin, soybean polysaccharides, xanthan gum, carrageenan and pullulan and preferably further (C) 0.1-10 pts.wt. of a polyglycerol ester of a fatty acid. The composition can be solubilized or dispersed in a beverage solution selected from tea, black tea and a coffee beverage. Furthermore, 1-1,000 ppm of the ingredient A, 5-10,000 ppm of the ingredient B and 0.5-1,000 ppm of the ingredient C are preferably contained to prepare a beverage. |
