An emulsifier having a primary emulsifying component of gum Arabic or modified starchand a secondary emulsifying component of pectin in a low amount is added to a beverage. The emulsifier has similar physical characteristics as conventional emulsifiers, with increased emulsifying capacity. Emulsifiers, such as gum Arabic or modified starch, conventionally used in food products can be easily replaced with the emulsifier to lower the cost of production.

Food and beverage emulsifiers

PROBLEM TO BE SOLVED: To provide a packaged hyaluronic acid-containing beverage suitable for drinking, excellent in an absorption ratio, and giving no adverse effect on the taste or color of a base beverage. SOLUTION: The hyaluronic acid-containing beverage contains 0.001-0.12 wt.% of hyaluronic acid, and has viscosity of 1.1-3.0 mPa s. The method for producing the beverage is also provided. It is preferable that the average molecular amount of the hyaluronic acid is 100,000-500,000, and the hyaluronic acid is derived from lactobacillus. COPYRIGHT: (C)2008,JPO&INPIT

Hyaluronic acid-containing beverage and method for producing the same

[Problem] The present invention addresses the problem of providing a low-viscosity acidic protein beverage in which the capability of dispersing and stabilizing the protein is improved over the past, the beverage having a mild and refreshing flavor [Solution] It is possible to provide an acidic protein beverage having good dispersion and stability in which adding a water-soluble soybean polysaccharide and gum arabic are added, in which aggregation and sedimentation of the protein are suppressed more effectively than in the past

Acidic protein beverage and method for manufacturing same

PROBLEM TO BE SOLVED: To provide an alginic acid-containing acidic milk beverage, suppressed in coagulation/precipitation of milk components and having favorable appearance and palate feeling. SOLUTION: The alginic acid-containing acidic milk beverage includes components (A) 0.3-8 mass% of the alginic acid, (B) 0.01-1 mass% of high-methoxy pectin and (C) 0.06-2 mass% of potassium ion. COPYRIGHT: (C)2009,JPO&INPIT

Alginic acid-containing acidic milk beverage

PROBLEM TO BE SOLVED: To provide a novel slightly acidic low-viscosity milky beverage which does not lose stability and maintains favorable flavor even after long preservation. SOLUTION: This slightly acidic low-viscosity milky beverage contains 0.01-1 wt.% of pectin, 0.05-3 wt.% of gum arabic and 0.01-1 wt.% of a citrate as stabilizers, and has pH 4.6-5.4, viscosity of ≤20mPa s and a solid concentration of milk protein of 0.1-8 wt.%. The milky beverage having the above formulation and properties, is sterilized with heat, and has no coagulation of protein. COPYRIGHT: (C)2005,JPO&NCIPI

麻里岡田

Papers

Slightly acidic low-viscosity milky beverage

麻里 岡田

Papers

Slightly acidic low-viscosity milky beverage

麻里岡田