Emulsifying stabilizer containing bacterial cellulose and application in coffee milk beverage thereof

The invention provides an emulsifying stabilizer containing bacterial cellulose. The emulsifying stabilizer includes the following components in percentages by weight: 9-21% of bacterial cellulose, 3-9% of xanthan gum, 6-12% of carboxymethylcellulose sodium, 7-14% of sucrose ester, 20-50% of monoacylglyceride and 1-42% of maltodextrin. The invention also provides a coffee milk beverage containingthe emulsifying stabilizer. The coffee milk beverage includes the following components in percentages by weight: 0.5-3.0% of coffee, 0.04-0.16% of baking soda, 2-5% of creamer, 1-4% of whole milk powder, 3-9% of white granulated sugar and 0.1-1% of the emulsifying stabilizer, with the rest being water. The emulsifying stabilizer can not only effectively prevent the coffee and protein precipitation in the coffee milk beverage, but also prevent the fat floating in the coffee milk beverage, and can further prevent the coffee and protein precipitation caused by high temperature sterilization. 本发明提供了种含有细菌纤维素的乳化稳定剂，其组分及组分重量