EMULSIFYING AGENT COMPOSITION FOR WHITE COFFEE AND PRODUCTION OF WHITE COFFEE BEVERAGE

摘要

PURPOSE: To obtain an emulsifying agent composition for white coffee comprising two kinds of sugar esters of fatty acids consisting essentially of palmitic acid as a principal constituent fatty acid and stearic acid as a principal constituent fatty acid in a specific proportion without a change in quality and deterioration even in preserving thereof under heated conditions in an automatic vender for a long period. ;CONSTITUTION: This composition comprises 100 pts.wt. sucrose ester of fatty acid, containing ≥70wt.% palmitic acid and 30wt.% stearic acid as constituent fatty acids and having ≥70wt.% monoester content and 50-250 pts.wt. sucrose ester of a fatty acid, containing ≥60wt.% stearic acid as constituent fatty acids and having 20-35wt.% monoester content. The method for producing a white coffee beverage is to mix the resultant composition with a white coffee beverage composition containing a milk ingredient, regulate the pH of the resultant mixture to 6.0-7.0, homogenize the regulated mixture in a homogenizer, then hermetically seal the prepared homogenate in a container and thermally sterilize the homogenate.;COPYRIGHT: (C)1995,JPO