JPS5941689B2 - Highly viscous creamy composition for coffee and oil and fat composition suitable for its production - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a high quality, highly viscous creamy composition for coffee and an oil and fat composition suitable for its production. It is stable against vibrations and temperature changes, has excellent blendability with fresh cream, and has excellent spinnability.Furthermore, when added to coffee, it does not cause feathering or oil separation. The present invention relates to a highly viscous coffee cream composition with excellent performance in imparting a mild flavor, and an oil and fat composition suitable for its production.

In recent years, our country's eating habits have been influenced by Europeanization, and the demand for coffee as a recreational drink has rapidly increased.However, on the other hand, frost damage in Brazil, floods in Colombia, earthquakes in Guatemala, and earthquakes in Angola, which is the main production area of coffee beans, has increased rapidly. Market prices in our country continue to soar due to political changes and other factors.

On the other hand, coffee cream is essential for drinking coffee, but natural fresh cream made from milk has become expensive due to rising milk prices and quantitative constraints.

Based on these backgrounds, research has recently been actively conducted on producing creamy compositions for coffee using animal and vegetable oils and fats.

As in the case of using natural fresh cream, cream for coffee in Japan prefers cream with a considerably higher viscosity than in other countries, and when added to coffee, it is difficult to use cream that creates strings. desired.

Therefore, when producing a creamy composition similar to natural fresh cream for coffee, gelatin, casein soda, carrageenan, etc. are used as thickeners to make it highly viscous.
Alginates, vegetable gums, etc. are used, but these have the disadvantage of impairing the flavor of the coffee. Attempts have been made to obtain creamy compositions.

However, in this case as well, the selection of the emulsifier and the balance of the amount used are imperfect, so the viscosity of the coffee cream-like composition increases, decreases, or solidifies during the aging process, resulting in poor viscosity stability. When added to coffee liquor, it has drawbacks such as feathering, oil drop formation, poor color and suspension, and poor flavor and dispersibility.

The present inventors have carried out intensive research to eliminate the drawbacks of such conventional highly viscous coffee cream compositions, and as a result, have discovered a synergistic thickening effect of glycerin fatty acid ester and sucrose fatty acid ester, and have found that these emulsifiers have a synergistic thickening effect. By using phospholipids, sorbitan fatty acid esters, etc. together in a certain balance, it maintains their synergistic thickening effect, is stable against vibrations and temperature changes during the distribution stage, has excellent blending suitability for fresh cream, and has excellent spinnability. We have now obtained a highly viscous cream-like composition for coffee which has the ability to give coffee a mild flavor without causing feathering or oil separation when added to coffee.

That is, the present invention relates to a highly viscous creamy composition for coffee and an oil or fat composition suitable for producing the same.
B) Contains an emulsifier consisting of a sucrose fatty acid ester and a sorbitan fatty acid ester (with 0 phospholipid), and if necessary (E) a propylene glycol fatty acid ester, and an oil or fat, and emulsifiers (A), (B), (C) .

The amounts of (D) and (E) are each 0.9 relative to fats and oils.
~4.0, 0.9~4.0, 0.1~1.0, 0.1
~1.0 and 0 to 1.0% by weight, the total amount of emulsifier is 2.0 to 6.0% by weight based on the fat and oil, emulsifier (3) and (
The total amount of B) is 60% by weight based on the total amount of the entire emulsifier.
The highly viscous creamy composition for coffee of the present invention is characterized by the following: (A) glycerin fatty acid ester, (B) sucrose fatty acid ester, (C) phospholipid, and (D) sorbitan fatty acid ester. and, if necessary, (E) propylene glycol fatty acid ester, an oil-in-water type emulsified fat containing an emulsifier consisting of oil and fat, non-fat milk solids or/and vegetable protein, and water, the oil and fat being 25% of the total amount. -50% by weight, non-fat milk solid content and/or vegetable protein is 3-10% by weight based on the whole, water amount is 34-70% by weight based on the whole, emulsifier (Al, (B),
(C), (n) and (the amount of odor is 0.9 to 4.0, 0.9 to 4.0, and 0.1 to 1 relative to oil and fat, respectively)
．． 0゜0.1~1.0 and 0~1.0 weight loss, the total amount of emulsifier is 2.0~6.0 weight ratio with respect to fats and oils, the total amount of emulsifier and (B) is based on the entire emulsifier. For the total amount,
600% by weight or more.

The oils and fats that can be used in the present invention include animal and vegetable oils, hydrogenated oils and fats, singly or a mixture of two or more thereof, or those obtained by chemically or physically treating the solids at 10'C. Fat content index (SFI)
20-70, rising melting point 20-45°C, more preferably 1
It has an SFL of 30 to 60 at 0°C and an elevated melting point of 25 to 40°C.

Such oils and fats include, for example, soybean oil, cottonseed oil, corn oil,
Examples include various animal and vegetable oils such as sunflower oil, safflower oil, palm oil, rapeseed oil, kapok oil, coconut oil, milk fat, lard, fish oil, and whale oil, as well as their hydrogenated oils, fractionated oils, and transesterified oils.

Among these, particularly preferred are liquid vegetable oils such as hydrogenated soybean oil, hydrogenated cottonseed oil, hydrogenated sunflower oil, hydrogenated rapeseed oil, hydrogenated kapok oil, and hydrogenated safflower oil, and palm oil or its fractionated oil. These oils may be used alone or as a mixture of two or more of these hydrogenated oils, or these hydrogenated oils, or two or more blended oils selected from solid fats and liquid oils.

In addition, animal fats and oils such as fish oil, whale oil, lard, and beef tallow,
Although it is possible to use the hydrogenated oil as a substitute for the above-mentioned vegetable oil or to mix it with the above-mentioned vegetable oil, it may be slightly inferior in terms of flavor.

The amount of fat or oil used in the present invention is 25 to 50% by weight, preferably 35% by weight in a highly viscous coffee cream composition.
~45 weight arm.

If the weight is less than 25% by weight, a highly viscous product cannot be obtained, and it is also unfavorable in terms of stringiness.On the other hand, if it exceeds 50% by weight, the viscosity of the coffee cream-like composition becomes too high and the viscosity becomes low. Unfavorable in terms of stability over time.

The oil and fat compositions and coffee cream compositions of the present invention include glycerin fatty acid esters, phospholipids,
Sucrose fatty acid ester and sorbitan fatty acid ester are used as essential ingredients, and propylene glycol fatty acid ester is also used if necessary.

The glycerin fatty acid ester used in the present invention is a partial ester of glycerin and a saturated and/or unsaturated fatty acid having 10 to 22 carbon atoms, preferably a saturated fatty acid having 16 to 18 carbon atoms, and is a monoester. It is the main ingredient.

Furthermore, the phospholipids used in the present invention include, for example, phosphanadylcholine, phosphanadylethanolamine, insitol phosphatide, phosphanadylserine, etc., which are usually commercially available soybean lecithin, egg yolk lecithin, etc. , egg yolk, buttermilk, etc., and these can be used as sources of phospholipids.

The sucrose fatty acid ester used in the present invention is a mixture of mono-, di- and polyesters of sucrose and saturated and/or unsaturated fatty acids having 14 to 22 carbon atoms.

Among these, particularly preferred are esters of saturated fatty acids with an HLB of 7 to 16, and as will be described later, monoester components are particularly effective in the present invention.
For sucrose fatty acid esters with low B, ie, low monoester content, it is necessary to increase the amount added.

Also, sorbitan fatty acid ester has 14 to 2 carbon atoms.
The main component is a monoester of two saturated fatty acids or a mixture of them and a small amount of unsaturated fatty acid and sorbitan or a mixture containing sorbitan and sorbitol, and contains polyester such as di- or triester. It is something.

Among these, particularly preferred are those in which the saturated fatty acid content in the bound fatty acids is 80% by weight or more, and the monoester content is over 50% by weight.

Further, propylene glycol fatty acid ester is a partial ester of propylene glycol and a saturated and/or unsaturated fatty acid having 14 to 22 carbon atoms, and preferably has a monoester content of saturated fatty acid of 70% or more.

Examples of the saturated fatty acids constituting the various emulsifiers mentioned above include myristic acid, palmitic acid, stearic acid, lauric acid, and arachidic acid, among which palmitic acid and stearic acid are particularly preferred.

In the compositions of the invention, the amount of each emulsifier is important.

First, the amount of glycerin fatty acid ester and sucrose fatty acid ester is 0.9~
4.0% by weight [with] 6% based on the total amount of emulsifier
It must have a weight of 0 or more.

In this case, as the amount added increases, the viscosity of the coffee cream composition increases, and in the case of glycerin fatty acid ester alone, the viscosity decreases as the amount added increases, but both It has become clear that when used in combination, the effect of increasing viscosity is greater than when each is used alone.

Furthermore, when both are used in combination, the viscosity increasing effect becomes greater as the ratio of the amount of glycerin fatty acid ester to the amount of sucrose fatty acid ester increases.

That is, for example, 40 parts by weight of hydrogenated soybean oil (rising melting point 36°C) and 60 parts by weight of skim milk are used, and if glycerin fatty acid ester (stearic acid monoglyceride (MS)) is used, it is dissolved in fat and sucrose fatty acid ester. (
When using SE1HLB15), dissolve it in skim milk, pre-emulsify at 65°C for 20 minutes, homogenize at a homogenizing pressure of 100 kg/7, cool to 15°C, age at 4°C, and measure the viscosity after 24 hours. The relationship between the amount of emulsifier, the blending ratio of MS and SE, and viscosity is shown in FIG.

A feature of the present invention is that it utilizes the viscosity increasing effect of the combination of glycerin fatty acid ester and sucrose fatty acid ester as described above. Preferably, the ratio is in the range of 1:9 to 9:1, 3:7 to 7:3.

In the present invention, the ratio between the total amount of glycerin fatty acid ester and sucrose fatty acid ester and the total amount of emulsifier is also very important.

The object of the present invention cannot be obtained simply by using a combination of glycerin fatty acid ester and sucrose fatty acid ester; furthermore, it is essential to use both phospholipid and sorbitan fatty acid ester.

These phospholipids and sorbitan fatty acid esters are used to improve the dispersibility and viscosity stability over time, especially when the coffee cream composition is added to coffee, and to prevent feathering and oil separation phenomena. 0.1 to 1.0 weight of each oil and fat should be used.

Although not essential, propylene glycol fatty acid ester is added in an amount of 0 to 1.0% by weight, preferably 0.1% by weight based on fats and oils.
When ~1.0 weight force is used, a coffee cream-like composition with more emulsion stability and excellent quality can be obtained.

In the composition of the present invention, the presence of the above-mentioned emulsifiers in a certain balance makes the various physical properties satisfactory, but as a result of various studies conducted by the present inventors, The ratio of the total amount of glycerin fatty acid ester and sucrose fatty acid ester is particularly important, and the ratio must be within the range of 60% by weight or more, preferably 60 to 90% by weight, and more preferably 60 to 70% by weight. I found out.

As mentioned above, by containing various emulsifiers in a certain quantitative relationship, the coffee cream composition obtained by the present invention has high viscosity and excellent viscosity stability.
It has excellent spinnability, and when added to coffee, it does not cause feathering or oil separation, making it a very high quality product.

In addition, the total amount of emulsifier is 2.0 to 6.0 with respect to oil and fat, especially from the viewpoint of viscosity and flavor of the coffee cream composition.
The amount of emulsifier is preferably 2.3 to 5.5% by weight, and when a creamy composition with a high oil content is desired, the amount of emulsifier is relatively small.When a creamy composition with a low oil content is desired, the emulsifier amount is It is preferable to increase the amount.

The creamy coffee composition of the present invention contains non-fat milk solids.

The non-fat milk solid content refers to milk solid content excluding fat content, and is mainly composed of milk protein.

Sources of such non-fat milk solids include, for example, animal milk such as cow's milk, skim milk, skim milk powder, skim condensed milk, frozen concentrated skim milk, buttermilk, powdered buttermilk, powdered whey, condensed milk, powdered milk,
Various dairy products can be used, such as cream, sodium caseinate, casein, etc.

The amount of non-fat milk solids in the coffee creamy composition of the present invention is 3 to 10% by weight, especially 4.5 to 5.5% by weight.
The amount of the aqueous phase containing non-fat milk solids is preferably 45 to 75% by weight based on the total weight.

Alternatively, part or all of the non-fat milk solids may be replaced with a vegetable protein such as water-soluble isolated soybean protein or soy milk.

The composition of the present invention can also contain various additives such as coloring agents, flavoring agents, seasonings, and thickening agents.

In particular, when using skim milk as a source of non-fat milk solids in cream compositions, it is desirable to add phosphates, and by including such additives, products of better quality can be obtained. It can be done.

Alternatively, the highly viscous cream composition for coffee produced in this manner may be mixed with natural fresh cream to produce a product.

As mentioned above, the oil and fat composition of the present invention can obtain the desired result even if it contains oil and fat and an emulsifier and does not contain water. A water-in-oil emulsified fat is preferred.

When made into a water-in-oil emulsified fat containing water,
Since the sucrose fatty acid ester is dissolved in water, its emulsifying action allows it to be pre-emulsified in an extremely short period of time, ensuring homogeneous emulsification in the subsequent homogenizer, thereby making it possible to obtain a more stable highly viscous cream composition for coffee. It becomes possible.

Although it is technically possible to disperse and dissolve sucrose fatty acid esters in oil and fat compositions without using water, in order to carry out large-scale industrial production, it is necessary to heat, mix, stir, rapidly cool, and plasticize in the manufacturing process. Strict conditions are required for process control, and if these conditions are violated, sucrose fatty acid esters tend to settle, form floating tubes, and become mixed into fats and oils in a non-uniform state. When producing a highly viscous creamy composition for coffee, the viscosity is unstable, and oil droplets are produced due to coffee performance.
This tends to cause feathering and poor heat resistance stability.

The method for producing the composition of the present invention is as follows.

First, the oil and fat composition of the present invention is prepared by melting the raw material oil, adding an emulsifier thereto, mixing and stirring to dissolve or disperse the emulsifier in the oil, and then using a quenching plasticizer, for example, used in the production of shortening. It can be manufactured by passing it through, rapidly cooling it, and plasticizing it.

For example, phospholipids, glycerin fatty acid esters, and fluoropylene gellicol fatty acid esters are added to dissolved fats and oils, mixed and stirred, and sucrose fatty acid esters are difficult to disperse in fats and oils, so sucrose fatty acid esters are mixed with about 10 times the amount of water in advance. An oil and fat composition of excellent quality can be obtained by dispersing and dissolving it, adding it to the above-mentioned molten fat and oil, mixing and stirring, and then rapidly cooling and plasticizing it.

The creamy composition of the present invention can be prepared by melting the oil composition produced as described above and then mixing it with an aqueous phase containing non-fat milk solids, or by heating and melting the raw material oil. A water box containing an oil phase and non-fat milk solids prepared with some or all or no emulsifier is prepared with some or all of the emulsifier or no emulsifier added. An oil-in-water emulsion is formed by mixing the aqueous phase with
While maintaining the temperature at 70° C., it can be homogenized using a high-pressure homogenizer, for example, and if necessary, it can be produced by mixing, for example, fresh cream, and further homogenizing the mixture.

The creamy composition thus produced is further sterilized, for example, by indirect heating or direct heating sterilization means, batchwise or continuously, packaged aseptically, and made into a product suitable for distribution and storage. Of course, it is also possible.

The cream composition of the present invention can be of stable quality regardless of fluctuations in various conditions during the manufacturing process, and can be combined with fresh cream either during the manufacturing process or after manufacturing. It has excellent suitability, and shows a constant quality by absorbing changes in the quality of fresh cream, and does not thicken and solidify due to indoor/outdoor temperature changes during storage or transportation, or vibrations caused by transportation, and has a stable coffee quality. Performance can be obtained.

Example 1 A mixture of hydrogenated cottonseed oil (rising melting point 36°C) 70% by weight and soybean white squeezed oil 30% by weight [approximately 85.40% by weight] was heated to 70°C while stirring glycerin monostearate. Add and dissolve 2.50% soybean lecithin, 0.30% sorbitan monostearate, and add and dissolve sucrose fatty acid ester (HLB) in 10.00% water heated to 70°C.
15) Add 1.50% dissolved solution to 70%
The mixture was sterilized at ℃ for 20 minutes, and then rapidly cooled and plasticized using a Bocheeter (manufactured by Gutler) to obtain an oil and fat composition.

Example 2 Hydrogenated cottonseed oil (rising melting point 36°C) 70%, soybean white squeezed oil 30%
% blended oil 95.40% was divided into two to create blended oil I.

■ Binding, heating blended oil I to 70℃ while stirring, glycerin monostearate 2.50%, soybean lecithin 0.30%
,% Sorbitan monostearate (0.30%) was added and dissolved, and then cooled to 50°C and continued stirring.Meanwhile, while keeping the blended oil (■) at 35°C and stirring, sucrose fatty acid ester (
After adding and dispersing HLB approx. 15) 1.30%, add the above blended oil I to the above blended oil
The mixture was mixed while adjusting to C, and then rapidly cooled and plasticized using a vortator manufactured by Girdler to obtain an oil and fat composition.

Example 3 45 parts of the oil and fat composition obtained in Example 1 were heated and melted at 50°C, and added to 55 parts of skim milk heated to 50°C.
Pre-emulsify for 120 minutes at °C, homogenize at 100 kg/7 using an Amibulb homogenizer, and cool the batch to 10 °C.
The mixture was cooled to 4° C. and aged for 24 hours to obtain a highly viscous cream composition for coffee.

The physical properties and performance test results of this highly viscous cream composition for coffee are as shown in Table 1.

Example 4 40 parts of the oil and fat composition obtained in Example 2 were heated and melted at 50°C, added to 60 parts of skim milk heated to 50°C, pre-emulsified at 70°C for 20 minutes using a homomixer, and then processed using an Amibulb homogenizer. The mixture was homogenized at 100 kg/d, cooled to 10° C. by batch cooling, and aged at 4° C. for 24 hours to obtain a highly viscous cream composition for coffee.

The physical property test results of this highly viscous cream composition for coffee were as shown in Table 1.

Example 5 40 parts of hydrogenated soybean oil (rising melting point: 36°C) was heated and melted at 60°C, followed by glycerin, 3.0 parts of monostearate (relative to oil and fat, based on weight), 0.5 part of soybean lecithin, and sorbitan monostearate. Disperse and dissolve 0.5 part of skim milk, and add 6 parts of skim milk.
After adding 2.0 parts of sucrose fatty acid ester (HLB15) to 0 parts and dispersing and dissolving it, 65 parts of the above oil and fat and skim milk were added.
After preliminary emulsification at ~70°C for 20 minutes, homogenization was performed at a homogeneous pressure of 100 kg/7, cooled to 15°C, and aged at 4°C for 24 hours to obtain a highly viscous creamy composition for coffee.

The physical property test results of this highly viscous cream composition for coffee are shown in Table 1.

Example 6 4.0 parts of glycerin monostearate (based on oil and fat, weight basis) to 50 parts of hydrogenated rapeseed oil (rising melting point 38°C)
, 0.3 parts of lecithin, 0.3 parts of sorbitan monostearate.
2 parts and 0.2 part of propylene glycol fatty acid ester were added and dissolved by heating at 65°C. Separately, sucrose fatty acid ester () JLB was added to 50 parts of skim milk.
11) After adding and dissolving 2.0 parts, both were added to 6 parts.
After pre-emulsification at 5-70℃ for 20 minutes, homogeneous pressure 80kg/7
The mixture was homogenized at 15°C, cooled to 15°C, and aged at 4°C for 24 hours to obtain a highly viscous cream composition for coffee.

The physical properties and performance test results of this highly viscous cream composition for coffee are as shown in Table 1.

Q Force (1) The viscosity of the first white is the value measured using a Rion viscometer after producing a highly viscous creamy composition for coffee and aging it in the refrigerator at 4°C for 24 hours.The viscosity on the 5th day is the value measured under the same conditions. These are the measured values after aging for 120 hours.

(2) Heat resistance stability is 100 + 7171 for 30 rul of cream composition! Weigh it into a beaker of
Evaluation was made by keeping the temperature at 5°C or 30°C, applying 40 reciprocating motions per minute for 10 minutes, and observing emulsion stability such as thickening and solidification.

(3) Weighed 13 grams of roasted coffee beans "Brazil" and extracted the coffee liquid with 85°C 00ml of hot water.
After keeping the temperature at 0°C and adding 10 rILl of a highly viscous creamy composition for coffee and stirring, feathering (a phenomenon in which feather-like coagulums float on the surface of the coffee liquid (-)); oil droplets ( Presence (1) No ←) of sparkling oil droplets floating on the liquid surface; Good or poor dispersion (extent to which the highly viscous creamy composition for coffee is dispersed in the coffee liquid); Color tone (color tone after dispersion) (4) After cooling the coffee liquid extracted with hot coffee to 5°C, Weigh 607,711 of the same coffee liquid in a 100ml beaker, add ice chips to adjust the liquid level to 100ml, add 10ml of highly viscous creamy composition for coffee, stir with a straw, and mix as above. The state of dispersion, color tone, and flavor were observed and evaluated.

Examples 7 to 11 and Comparative Example 1 Glycerin monostearate, soybean lecithin, sorbitan monostearate, and fluoropylene gellicol monostearate were added and stirred to hydrogenated soybean oil (rising melting point 36°C) heated and melted at 65°C. After dissolving, heating the skim milk to 40°C, stirring and dissolving the sucrose fatty acid ester, mixing the two and heating to 65°C to 70°C for 15 minutes, after preliminary emulsification.
Emulsification at homogeneous pressure of 80kp/cI/l, cooling at 10°C, 4°C
It was aged for 24 hours.

In addition, in the case of adding fresh cream, after homogenizing as above, heat sterilize with a predetermined amount of fresh cream at 70°C for 20 minutes, and then homogenize under O
It was emulsified at kg/cr/l, cooled at 10°C, and aged at 4°G for 24 hours.

These coffee creamy compositions were tested in the same manner as in Examples 3 to 6, and the physical properties and performance test results are as shown in Table 2.

(Note) (1) MG-Glycerin Monostearate (2)
SE-Sucrose fatty acid ester (HLBI5) (3)L
E-Soy lecithin (4) 5M5-Sorbitan monostearate (5)
PG-Propylene Glycol Monostearate Ratio Example 2-5 40 parts by weight of hydrogenated soybean oil (rising melting point 36°C) was heated and dissolved at 65°C, and glycerin monostearate, soybean lecithin, sorbitan monostearate, propylene glycol were added. Add monostearate and stir to dissolve, heat 60 parts by weight of skim milk to 40°C, add sucrose fatty acid ester and stir to dissolve, mix both, heat to 65°C, stir, pre-emulsify for 15 minutes, and homogenize pressure 80 kg/d. The mixture was homogeneously cooled to 15°C and aged at 4°C for 24 hours.

These highly viscous cream compositions for coffee were prepared in Example 3.
The physical property performance test results obtained by testing in the same manner as in 6.
Shown in the table.

Comparative Examples 1 to 5 are the coffee performance test results of cream due to inappropriate emulsifier formulation, Comparative Examples 1.4.5 are poor dispersibility of iced coffee, Comparative Examples 1.2, 3, 4.5
Comparative Example 4.5 had poor hot coffee dispersibility and heat stability.

[Brief explanation of the drawing]

Figure 1 shows MS (glycerol monostearate) and SE (
It is a figure showing the relationship between the amount of emulsifier and the viscosity when sucrose fatty acid ester (HLB15) is used alone and in combination.

Claims (1)

[Claims] 1. An emulsifier and oil consisting of (A) glycerin fatty acid ester, (B) sucrose fatty acid ester, (C) phospholipid, (l sorbitan fatty acid ester, and if necessary (E) propylene glycol fatty acid ester) contains an emulsifier (
5), (B), (C), (D) and (E)
The amount of is 0.9 to 4.0, 0.9 to fat, respectively.
4.0,0.1~1,0°0.1~1,0 and 0~1
．． 0 weight □□□, total amount of emulsifier is 2.0 to fat based on oil
An oil and fat composition suitable for producing a highly viscous creamy composition for coffee, in which the total amount of emulsifiers (3) and (B) is 60% by weight or more based on the total amount of the entire emulsifier. . 2 (A) glycerin fatty acid ester and pre-sugar fatty acid ester, C) phospholipid) sorbitan fatty acid ester, and if necessary) an emulsifier consisting of propylene glycol fatty acid ester, oil and fat, non-fat milk solids and/or plants An oil-in-water emulsified fat containing natural protein and water, the fat and oil is 25 to 50% by weight, and the non-fat milk solids and/or vegetable protein is 3 to 10% by weight,
The amount of water is 34 to 70% by weight of the whole, emulsifier (A)
, (B), (C). The amounts of (D) and (E) are each 0.9 relative to fats and oils.
~4.0,0.9~4.0,0.1~1.0,0.1~
The total amount of emulsifiers is 2.0 to 6.0% by weight, emulsifier (5) and (B
) A highly viscous creamy composition for coffee, wherein the total amount of the emulsifiers is 60% by weight or more based on the total amount of the emulsifier.