EMULSION STABILIZER COMPRISING SUCROSE FATTY ACID ESTER, POLYGLYCEROL FATTY ACID ESTER, AND SORBITAN FATTY ACID ESTER, AND MILK BEVERAGES CONTAINING THE SAME

摘要

Milk beverages having high emulsion stability can be provided by incorporating a sucrose fatty acid ester having an HLB of 10 or above, a polyglycerol fatty acid ester having a cloud point of 50°C or above as determined in a 20 wt% aqueous solution of sodium chloride at a concentration of 1 wt%, and a sorbitan fatty acid ester having an HLB of 4 or above into a milk beverage.