Emulsion stabilizer and milk beverage
An emulsification stabilizer, milk beverage technology, applied in the direction of food ingredients as emulsifiers, chemical instruments and methods, dairy products, etc., can solve the problems of commodity value reduction, dissatisfaction, unpleasantness, etc., achieve good emulsification stability, and inhibit floating Effect
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[0044] Using an emulsion stabilizer composed of each component described in Table 3 as an emulsion stabilizer, milk coffee was prepared according to the following recipe. In addition, in Table 3, the ratio of each component of an emulsion stabilizer is shown as the density|concentration (weight ppm) in a milk drink.
[0045] First, 0.6 kg of roasted coffee beans (Columbia EX) having an L value of 20 were extracted with 7.8 kg of 95° C. demineralized water to obtain a coffee extract. Then, 0.8 kg of milk, 0.5 kg of white granulated sugar, and 1.0 kg of an aqueous emulsification stabilizer solution prepared in the following manner were added to 5.25 kg of coffee extract, and 2.45 kg of desalinated water was added to make the total amount 10 kg. Baking soda was added to this solution to adjust the pH after sterilization to 6.7.
[0046] The aforementioned emulsion stabilizer aqueous solution was prepared by using the components listed in Table 3 and dissolving the components in ...
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