| 摘要 |
PURPOSE:To prevent decomposition of flat sour caused by a thermostable sporular microorganism, containing a diglycerol fatty acid ester. CONSTITUTION:This milk component-containing drink is obtained by adding 0.001-1.0wt.%, preferably 0.01-0.5wt.% of a diglycerol fatty acid ester to a drink containing a large amount of a milky component. The diglycerol fatty acid ester is obtained by esterification reaction between a diglycerol and a 8-22C saturated or unsaturated fatty acid ester or transesterification of a glycerol and a triglyceride, followed by raising monoester content to >=50wt.%, preferably >=70 wt.% by molecular distillation, etc. |
