JP2002101858A - Emulsion stabilizer for milk beverage - Google Patents
Emulsion stabilizer for milk beverageInfo
- Publication number
- JP2002101858A JP2002101858A JP2000295394A JP2000295394A JP2002101858A JP 2002101858 A JP2002101858 A JP 2002101858A JP 2000295394 A JP2000295394 A JP 2000295394A JP 2000295394 A JP2000295394 A JP 2000295394A JP 2002101858 A JP2002101858 A JP 2002101858A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- acid ester
- emulsion stabilizer
- milk
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000839 emulsion Substances 0.000 title claims abstract description 31
- 239000003381 stabilizer Substances 0.000 title claims abstract description 31
- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 15
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 28
- 229930195729 fatty acid Natural products 0.000 claims abstract description 28
- 239000000194 fatty acid Substances 0.000 claims abstract description 28
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 24
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 15
- 102000011632 Caseins Human genes 0.000 claims abstract description 4
- 108010076119 Caseins Proteins 0.000 claims abstract description 4
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 3
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 3
- 239000005720 sucrose Substances 0.000 claims abstract description 3
- 235000013361 beverage Nutrition 0.000 claims description 9
- 235000011187 glycerol Nutrition 0.000 claims description 8
- 235000013365 dairy product Nutrition 0.000 claims description 2
- 238000006116 polymerization reaction Methods 0.000 claims description 2
- RBNPOMFGQQGHHO-UHFFFAOYSA-N -2,3-Dihydroxypropanoic acid Natural products OCC(O)C(O)=O RBNPOMFGQQGHHO-UHFFFAOYSA-N 0.000 claims 1
- 238000003756 stirring Methods 0.000 abstract description 5
- 238000004321 preservation Methods 0.000 abstract 1
- 238000003860 storage Methods 0.000 description 18
- 235000013336 milk Nutrition 0.000 description 14
- 239000008267 milk Substances 0.000 description 14
- 210000004080 milk Anatomy 0.000 description 14
- 235000020152 coffee milk drink Nutrition 0.000 description 9
- 235000013616 tea Nutrition 0.000 description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 244000269722 Thea sinensis Species 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000009472 formulation Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 239000002198 insoluble material Substances 0.000 description 2
- 235000021539 instant coffee Nutrition 0.000 description 2
- 238000010979 pH adjustment Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 102100039851 DNA-directed RNA polymerases I and III subunit RPAC1 Human genes 0.000 description 1
- 101710112289 DNA-directed RNA polymerases I and III subunit RPAC1 Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、乳飲料用乳化安定
剤に関するものである。TECHNICAL FIELD The present invention relates to an emulsion stabilizer for milk drinks.
【０００２】[0002]
【従来の技術】コーヒー乳飲料、ミルクティー、ココア
飲料のような乳飲料は保存安定性を確保するために各種
乳化剤、安定剤が使用されるのが一般的であった。乳飲
料を保存したときに脂肪の浮上によってできるオイルリ
ング現象を防止し、またオイルリングが生じた場合でも
軽い振とうで分散できる乳化安定剤（特開平６−１２５
７０６号公報）も提案されているが、これらの乳化安定
剤は使用時すなわち溶解時に、ホモミキサー等の特別な
攪拌装置を使用しないと、完全な溶解が望めず、品質の
よい乳飲料を得難いという問題があった。2. Description of the Related Art Milk drinks such as coffee milk drinks, milk teas and cocoa drinks generally use various emulsifiers and stabilizers to ensure storage stability. An emulsion stabilizer which prevents the oil ring phenomenon caused by floating of fat when storing a milk drink and which can be dispersed by light shaking even if an oil ring occurs (Japanese Patent Laid-Open No. 6-125)
706) has been proposed, but these emulsion stabilizers cannot be completely dissolved unless a special stirring device such as a homomixer is used at the time of use, that is, at the time of dissolution, and it is difficult to obtain a high-quality milk beverage. There was a problem.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、保存安定性
が優れており、しかも加熱溶解する際に、通常のプロペ
ラ攪拌にて簡単に溶解するため、特別な攪拌装置を要す
ることなく安定して使用できる乳飲料用乳化安定剤を提
供することを課題とする。DISCLOSURE OF THE INVENTION The present invention has excellent storage stability and, when heated and dissolved, is easily dissolved by ordinary propeller stirring. It is an object of the present invention to provide an emulsion stabilizer for milk beverages which can be used by using.
【０００４】[0004]
【課題を解決するための手段】本発明者等は、全く予期
されなかったことであるが、前述の特開平６−１２５７
０６号公報記載の発明において、グリセリン脂肪酸エス
テルとしてグリセリンモノ脂肪酸エステルと、グリセリ
ンコハク酸脂肪酸エステルを使用していたが、グリセリ
ンコハク酸脂肪酸エステルの代わりにグリセリンクエン
酸脂肪酸エステル及び／又はポリグリセリン脂肪酸エス
テルを使用することによって、保存安定性に非常に優
れ、しかも容易に安定して溶解できる乳飲料用乳化安定
剤が得られることを見いだし、本発明を完成した。Means for Solving the Problems Although the present inventors have not expected at all, the above-mentioned Japanese Patent Application Laid-Open No. 6-1257 / 1994 has been proposed.
In the invention described in Japanese Patent Application Publication No. 06-2006, a glycerin monofatty acid ester and a glycerin succinic acid fatty acid ester are used as the glycerin fatty acid ester. It has been found that the use of E.g. provides an emulsion stabilizer for milk drinks which is very excellent in storage stability and which can be easily and stably dissolved, thereby completing the present invention.
【０００５】すなわち、本発明の乳飲料用乳化安定剤
は、ショ糖脂肪酸エステル６〜１６重量％、グリセリン
モノ脂肪酸エステル２９〜６９重量％、ソルビタン脂肪
酸エステル９〜２１重量％、グリセリンクエン酸脂肪酸
エステル及び／又はポリグリセリン脂肪酸エステル８〜
２８重量％およびカゼインナトリウム３〜７重量％を必
須成分として含有してなる乳飲料用乳化安定剤である。That is, the emulsion stabilizer for milk beverages of the present invention comprises 6 to 16% by weight of sucrose fatty acid ester, 29 to 69% by weight of glycerin mono fatty acid ester, 9 to 21% by weight of sorbitan fatty acid ester, and glycerin citrate fatty acid ester. And / or polyglycerin fatty acid ester 8 to
It is an emulsion stabilizer for milk beverages containing 28% by weight and sodium caseinate 3 to 7% by weight as essential components.
【０００６】[0006]
【発明の実施の形態】上記各脂肪酸エステルを構成する
脂肪酸の種類は特に限定されないが、炭素数が１２〜２
２の飽和又は不飽和脂肪酸の１種又は２種以上の混合物
であるのが一般的である。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The type of fatty acid constituting each of the above fatty acid esters is not particularly limited, but may have 12 to 2 carbon atoms.
It is generally a mixture of one or more of two saturated or unsaturated fatty acids.
【０００７】グリセリンクエン酸脂肪酸エステルとポリ
グリセリン脂肪酸エステルは単独で使用されても併用さ
れてもよい。また、ポリグリセリン脂肪酸エステルのグ
リセリンの平均重合度は４以下で、脂肪酸の結合数が３
以下であるのが好ましい。[0007] Glycerin fatty acid fatty acid ester and polyglycerin fatty acid ester may be used alone or in combination. The average degree of polymerization of glycerin in the polyglycerol fatty acid ester is 4 or less, and the number of fatty acid bonds is 3 or less.
It is preferred that:
【０００８】なお、カゼインナトリウムは一般に食品に
用いられるものであればよく、特に限定されるものでは
ない。The sodium caseinate is not particularly limited as long as it is generally used in foods.
【０００９】かかる本発明の乳化安定剤は、コーヒー乳
飲料、ミルクティー、ココア飲料などの乳及び乳製品を
原料とする飲料に使用されるものであり、乳飲料全量に
対して、０．１〜０．５重量％程度の配合で十分な効果
を得ることができる。The emulsion stabilizer of the present invention is used in beverages containing milk and dairy products as raw materials, such as coffee milk beverages, milk teas, and cocoa beverages. A sufficient effect can be obtained with a blending amount of about 0.5% by weight.
【００１０】本発明の乳化安定剤の各成分の割合は、前
述の通りであるが、一般にショ糖脂肪酸エステルは９〜
１４重量％、グリセリン脂肪酸エステルは３９〜５９重
量％、ソルビタン脂肪酸エステルは１２〜１８重量％で
あるのが好ましい。The proportion of each component of the emulsion stabilizer of the present invention is as described above.
Preferably, 14% by weight, 39 to 59% by weight of glycerin fatty acid ester and 12 to 18% by weight of sorbitan fatty acid ester.
【００１１】[0011]
【実施例】次に、本発明の実施例および比較例を挙げる
が、本発明はこれによって限定されるものではない。 実施例１〜４及び比較例１〜４ 表１の処方に従って乳化安定剤を得た。なお、表中の数
値は特に断らない限り重量％を示す。EXAMPLES Next, examples and comparative examples of the present invention will be described, but the present invention is not limited thereto. Examples 1 to 4 and Comparative Examples 1 to 4 Emulsion stabilizers were obtained according to the formulation in Table 1. The numerical values in the table indicate% by weight unless otherwise specified.
【００１２】[0012]
【表１】 [Table 1]
【００１３】（コーヒー乳飲料）つぎの手順でコーヒー
乳飲料を調製し本発明の効果を確認した。 （１）配合 ． 原 料 配合割合（部） ． 牛乳 ２５ ． 砂糖 ８ ． インスタントコーヒー １．４ ． 重曹（ｐＨ調整） ０．０１ ． 乳化安定剤 ０．１ ． 水 残 ． 合計 １００ （２）調製方法 （１）に示した配合処方に従い、水に乳化安定剤、イン
スタントコーヒー、牛乳、砂糖、重曹を添加し、６５℃
に加温し、ホモミキサーにて攪拌混合（10,000rpm ×5m
in）して乳化物を得た。これを容器に充填後、オートク
レーブにて殺菌（１２０℃×１５min ）後、５℃に冷却
してコーヒー乳飲料を調製した。 （３）評価 上記の方法にて調製したコーヒー乳飲料を、４０℃で１
日、５℃で１日保存を１サイクルとし、保存安定性を評
価し、その結果を表２に示した。(Coffee milk drink) A coffee milk drink was prepared by the following procedure, and the effect of the present invention was confirmed. (1) Formulation. Raw material mixing ratio (parts) . Milk 25. Sugar 8. Instant coffee 1.4. Baking soda (pH adjustment) 0.01. Emulsion stabilizer 0.1. Water remains . Total 100 (2) Preparation method Emulsion stabilizer, instant coffee, milk, sugar and baking soda are added to water according to the formulation shown in (1),
And stirred and mixed with a homomixer (10,000rpm × 5m
in) to give an emulsion. This was filled in a container, sterilized in an autoclave (120 ° C. × 15 min), and cooled to 5 ° C. to prepare a coffee milk beverage. (3) Evaluation The coffee milk beverage prepared by the above-mentioned method was
The storage stability was evaluated as one cycle of storage at 5 ° C. for one day, and the results are shown in Table 2.
【００１４】[0014]
【表２】 [Table 2]
【００１５】（評価方法） 溶解性：乳化安定剤が０．４％の水溶液を７０℃にて３
０分攪拌溶解し、１２０メッシュの篩で濾過し、不溶物
を目視にて判断する。 ○：プロペラ攪拌で不溶物がない ×：プロペラ攪拌で不溶物がある 保存安定性：保存中のコーヒー乳飲料のオイルリングを
目視にて観察する。 ○：オイルリングなし △：オイルリング僅かにあり ×：オイルリングあり(Evaluation method) Solubility: An aqueous solution containing 0.4% of an emulsion stabilizer was added at 70 ° C. for 3 hours.
The mixture is stirred and dissolved for 0 minutes, filtered through a sieve of 120 mesh, and insoluble matter is visually determined. ：: No insoluble material was stirred by propeller. X: Insoluble material was stirred by propeller. Storage stability: The oil ring of the coffee milk beverage during storage was visually observed. ○: No oil ring △: Slight oil ring ×: With oil ring
【００１６】実施例１〜４の乳化安定剤では、溶解性及
び保存安定性のいずれにも非常に優れた、品質のよいコ
ーヒー乳飲料を安定して製造できた。しかし、比較例
１、２、３の乳化安定剤では、溶解性には優れるが、保
存安定性が悪く、また、比較例４の乳化安定剤では、保
存安定性は良好だが、溶解性が悪く、品質のよいコーヒ
ー乳飲料を製造することが困難であった。The emulsion stabilizers of Examples 1 to 4 were able to stably produce high-quality coffee milk beverages having excellent solubility and storage stability. However, the emulsion stabilizers of Comparative Examples 1, 2, and 3 are excellent in solubility but poor in storage stability, and the emulsion stabilizers of Comparative Example 4 have good storage stability but poor solubility. It was difficult to produce a high quality coffee milk beverage.
【００１７】（ミルクティー）つぎの手順でミルクティ
ーを調製し本発明の効果を確認した。 （１）配合 ． 原 料 配合割合（部） ． 牛乳 ２５ ． 砂糖 ８ ． 紅茶抽出液 ３０ ． 重曹（ｐＨ調整） ０．０１ ． 乳化安定剤 ０．１ ． 水 残 ． 合計 １００ （２）調製方法 （１）に示した配合処方に従い、水に乳化安定剤、紅茶
抽出液、牛乳、砂糖、重曹を添加し、６５℃に加温し、
ホモミキサーにて攪拌混合（10,000rpm ×5min）して乳
化物を得た。これを容器に充填後、オートクレーブにて
殺菌（１２０℃×１５min ）後、５℃に冷却してミルク
ティーを調製した。 （３）評価 上記の方法にて調製したミルクティーを、４０℃で１
日、５℃で１日保存を１サイクルとし、保存安定性を評
価し、その結果を表３に示した。(Milk Tea) A milk tea was prepared by the following procedure, and the effect of the present invention was confirmed. (1) Formulation. Raw material mixing ratio (parts) . Milk 25. Sugar 8. Black tea extract 30. Baking soda (pH adjustment) 0.01. Emulsion stabilizer 0.1. Water remains . Total 100 (2) Preparation method According to the formulation shown in (1), add an emulsion stabilizer, black tea extract, milk, sugar, and sodium bicarbonate to water, and heat to 65 ° C.
An emulsion was obtained by stirring and mixing (10,000 rpm × 5 min) with a homomixer. This was filled in a container, sterilized in an autoclave (120 ° C. × 15 min), and cooled to 5 ° C. to prepare milk tea. (3) Evaluation The milk tea prepared by the above method was
The storage stability was evaluated as one cycle of storage at 5 ° C. for one day, and the results are shown in Table 3.
【００１８】[0018]
【表３】 [Table 3]
【００１９】（評価方法） 溶解性：乳化安定剤が０．４％の水溶液を７０℃にて３
０分攪拌溶解し、１２０メッシュの篩で濾過し、不溶物
を目視にて判断する。 ○：プロペラ攪拌で不溶物がない ×：プロペラ攪拌で不溶物がある 保存安定性：保存中のミルクティーのオイルリングを目
視にて観察する。 ○：オイルリングなし △：オイルリング僅かにあり ×：オイルリングあり(Evaluation method) Solubility: An aqueous solution containing 0.4% of an emulsion stabilizer was added at 70 ° C. for 3 hours.
The mixture is stirred and dissolved for 0 minutes, filtered through a sieve of 120 mesh, and insoluble matter is visually determined. ：: No insoluble matter was stirred by propeller. X: Insoluble matter was found by stirring propeller. Storage stability: The oil ring of milk tea during storage was visually observed. ○: No oil ring △: Slight oil ring ×: With oil ring
【００２０】実施例１〜４の乳化安定剤では、溶解性及
び保存安定性のいずれにも非常に優れた、品質のよいミ
ルクティーを安定して製造できた。しかし、比較例１、
２、３の乳化安定剤では、溶解性には優れるが、保存安
定性が悪く、また、比較例４の乳化安定剤では、保存安
定性は良好だが、溶解性が悪く、品質のよいミルクティ
ーを製造することが困難であった。The emulsion stabilizers of Examples 1 to 4 were able to stably produce high-quality milk teas having excellent solubility and storage stability. However, Comparative Example 1,
A few emulsion stabilizers are excellent in solubility but poor in storage stability, and the emulsion stabilizer of Comparative Example 4 is good in storage stability but poor in solubility and high quality milk tea. Was difficult to manufacture.
【００２１】[0021]
【発明の効果】本発明による乳化安定剤では、溶解性及
び保存安定性のいずれにも非常に優れた、品質のよい乳
飲料を得ることができる。EFFECTS OF THE INVENTION The emulsion stabilizer according to the present invention makes it possible to obtain a milk beverage of excellent quality in both solubility and storage stability.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B001 AC05 AC40 AC44 EC53 4B017 LC10 LE10 LG14 LK09 LK11 LK18 LL06 LP13 LP15 4B027 FB13 FB24 FC05 FE08 FK03 FK18 FP85 FQ19 ──────────────────────────────────────────────────続 き Continued on front page F term (reference) 4B001 AC05 AC40 AC44 EC53 4B017 LC10 LE10 LG14 LK09 LK11 LK18 LL06 LP13 LP15 4B027 FB13 FB24 FC05 FE08 FK03 FK18 FP85 FQ19
Claims (3)
グリセリンモノ脂肪酸エステル２９〜６９重量％、ソル
ビタン脂肪酸エステル９〜２１重量％、グリセリンクエ
ン酸脂肪酸エステル及び／又はポリグリセリン脂肪酸エ
ステル８〜２８重量％、及びカゼインナトリウム３〜７
重量％を必須成分として含有してなる乳飲料用乳化安定
剤。1. A sucrose fatty acid ester having 6 to 16% by weight,
29-69% by weight of glycerin mono fatty acid ester, 9-21% by weight of sorbitan fatty acid ester, 8-28% by weight of glyceric acid fatty acid ester and / or polyglycerin fatty acid ester, and 3-7% of sodium caseinate
An emulsion stabilizer for dairy beverages containing, by weight, an essential component.
リンの平均重合度が４以下であり、脂肪酸の結合数が３
以下である請求項１記載の乳飲料用乳化安定剤。2. The polyglycerol fatty acid ester has an average degree of polymerization of glycerin of 4 or less, and the number of fatty acid bonds is 3 or less.
The emulsion stabilizer for milk beverages according to claim 1, which is:
飲料。3. A milk beverage containing the emulsion stabilizer according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000295394A JP2002101858A (en) | 2000-09-28 | 2000-09-28 | Emulsion stabilizer for milk beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000295394A JP2002101858A (en) | 2000-09-28 | 2000-09-28 | Emulsion stabilizer for milk beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002101858A true JP2002101858A (en) | 2002-04-09 |
Family
ID=18777824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000295394A Pending JP2002101858A (en) | 2000-09-28 | 2000-09-28 | Emulsion stabilizer for milk beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2002101858A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003325147A (en) * | 2002-05-08 | 2003-11-18 | Sanei Gen Ffi Inc | Coconut milk-containing food and drink and method for producing the same |
| JP2006025743A (en) * | 2004-07-20 | 2006-02-02 | Mitsubishi Chemicals Corp | Emulsion stabilizer and milk beverage containing the same |
| JP2012105638A (en) * | 2010-10-22 | 2012-06-07 | Sanei Gen Ffi Inc | Stabilizer for high raw-bean content coffee and method for stabilization thereof |
| KR101165691B1 (en) * | 2003-01-20 | 2012-07-18 | 미쓰비시 가가꾸 가부시키가이샤 | Emulsion stabilizer and milk drink containing the same |
| CN104824161A (en) * | 2015-05-26 | 2015-08-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk beverage and preparation method thereof |
| CN112568347A (en) * | 2019-09-27 | 2021-03-30 | 理研维他命株式会社 | Milk component-containing beverage |
-
2000
- 2000-09-28 JP JP2000295394A patent/JP2002101858A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003325147A (en) * | 2002-05-08 | 2003-11-18 | Sanei Gen Ffi Inc | Coconut milk-containing food and drink and method for producing the same |
| KR101165691B1 (en) * | 2003-01-20 | 2012-07-18 | 미쓰비시 가가꾸 가부시키가이샤 | Emulsion stabilizer and milk drink containing the same |
| JP2006025743A (en) * | 2004-07-20 | 2006-02-02 | Mitsubishi Chemicals Corp | Emulsion stabilizer and milk beverage containing the same |
| JP2012105638A (en) * | 2010-10-22 | 2012-06-07 | Sanei Gen Ffi Inc | Stabilizer for high raw-bean content coffee and method for stabilization thereof |
| CN104824161A (en) * | 2015-05-26 | 2015-08-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk beverage and preparation method thereof |
| CN112568347A (en) * | 2019-09-27 | 2021-03-30 | 理研维他命株式会社 | Milk component-containing beverage |
| CN112568347B (en) * | 2019-09-27 | 2024-07-05 | 理研维他命株式会社 | Milk component-containing beverage |
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