COFFEE BEVERAGE

PROBLEM TO BE SOLVED: To obtain a coffee beverage without forming turbidity, precipitation and coffee oil separation/coagulation, excellent in preservation stability for a long period of time by mixing a sucrose fatty acid ester having a monoester content thereof at or higher than a prescribed value...

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Bibliographic Details
Main Authors OTOMO NAOYA, NAGAI YUKINO, TOMITA MASAAKI, TAGAWA TORU
Format Patent
LanguageEnglish
Published 17.03.1998
Edition6
Subjects
CHEMISTRY
COFFEE
DERIVATIVES THEREOF
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
METALLURGY
NUCLEIC ACIDS
NUCLEOSIDES
NUCLEOTIDES
ORGANIC CHEMISTRY
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SUGARS
TEA
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PROBLEM TO BE SOLVED: To obtain a coffee beverage without forming turbidity, precipitation and coffee oil separation/coagulation, excellent in preservation stability for a long period of time by mixing a sucrose fatty acid ester having a monoester content thereof at or higher than a prescribed value and adjusting pH within a prescribed range. SOLUTION: This coffee beverage contains preferably 20-1000ppm sucrose fatty acid ester having >=90wt.% monoester content, has a range of pH5.0-6.5, and does not substantially contain a milk component. Further, it is preferable that >=60wt.% fatty acid constituting the sucrose fatty acid ester is stearic acid.
Bibliography:Application Number: JP19970190458