STABILIZATION OF LOW ACIDIC MILK-CONTAINING BEVERAGE

摘要

PROBLEM TO BE SOLVED: To provide a method for manufacturing a stable low-acidic milk-containing beverage by effectively stabilizing casein protein even in the pH range of 4.6 to 6.0, while an acidic milk beverage causes aggregation of casein protein.;SOLUTION: The low-acidic milk-containing beverage contains 0.01 wt.% to 0.3 wt.% of λ carrageenan and/or ι carrageenan, and one or a plurality selected from crystalline cellulose (A), microfibrous cellulose (B), organic acid monoglyceride (C), and sodium caseinate (D).;COPYRIGHT: (C)2014,JPO&INPIT