| 摘要 |
PURPOSE:To obtain a beverage capable of making a readily foamable drink such as coffee slightly foamable stably in a wide temperature range, not spouting contents in opening a can even after severe vibration by adding specific two kinds of compounds as an anti-foaming agent. CONSTITUTION:This beverage is prepared from (A) 0.0005-0.005wt.% dimethylsilicone oil and (B) 0.001-0.015wt.% fatty acid ester which comprises a fatty acid having -5 to 50C deg. melting point as a main constituent fatty acid, is one having <=7 HLB and is selected from a sucrose fatty acid ester, a sorbitan fatty acid ester and a (poly)fatty acid ester as an anti-foaming agent and is packed into a positive pressure can. Oleic acid or lauric acid is preferable as the constituent fatty acid of the component B. The components A and B are preferably added into an aqueous drink after made into an aqueous emulsion by using an emulsifying agent having >=10 HLB value in terms of dispersibility. |
