Milk beverage containing sucrose fatty acid ester and polyglycerol fatty acid ester

Abstract

A milk beverage comprising an HLB 10 or higher sucrose fatty acid ester, polyglycerol fatty acid ester and HLB less than 10 sucrose fatty acid ester. Thus, a milk beverage of high emulsion stability can be provided.

Description

technical field [0001] The invention relates to a milk beverage containing sucrose fatty acid ester and polyglycerol fatty acid ester, and the milk beverage has excellent emulsification stability. Background technique [0002] In recent years, coffee drinks that enhance the original flavor of coffee beans according to consumers' preferences have been produced and sold in large quantities. Separation occurs. In coffee beverages containing milky ingredients, milky ingredients float to the top as they are stored for a long time. This phenomenon is not well known in milk coffee, etc., but as time goes by, the milky components that float up will aggregate and merge to form a so-called neck ring. At this time, the redispersibility of the milk component deteriorates, and after redispersion, the milk component mass is in a state where the upper part floats. [0003] Especially recently, since PET bottled beverages are popularized instead of canned beverages, the emulsification st...

AI Technical Summary

Problems solved by technology

[0002] In recent years, coffee drinks that enhance the original flavor of coffee beans according to consumers' preferences have been produced and sold in large quantities. Separation occurs

[0007] However, in milk coffee with a large amount of roasted coffee beans and deep roasting, the emulsification stability of the existing technology is still not fully satisfied