The sucrose fatty acid ester and the sucrose fatty acid ester above milk beverage null

摘要

PPROBLEM TO BE SOLVED: To provide a milk beverage product comprising a coffee beverage product having high emulsion stability, where floating of milk components is suppressed even when using a large quantity of roasted coffee beans or deeply roasted coffee beans, and aggregation is not caused even when the milk beverage product is preserved for a long period of time. PSOLUTION: This milk beverage product contains a sucrose fatty acid ester and a polyglyceryl fatty acid ester each having HLB of ≥10, and the sucrose fatty acid ester having HLB of 10. PCOPYRIGHT: (C)2004,JPO&NCIPI