STABILIZER, BEVERAGE AND PRODUCTION METHOD OF THE SAME

To provide a stabilizer which stabilizes dispersion in a beverage of whey protein insolubilized by heating, the stabilizer suppressing deposition of whey protein and being capable of preparing a beverage having a higher proportion of whey protein.SOLUTION: Provided are: a stabilizer which stabilizes dispersion in a beverage of whey protein insolubilized by heating, the stabilizer containing cellulose as an active ingredient and having a xanthan gum content of 5% (w/w) or less; the stabilizer in which cellulose is crystalline cellulose and which further contains carboxymethyl cellulose; a beverage containing whey protein insolubilized by heating and the stabilizer; the beverage preferably having a viscosity of 5 to 50 mPa s at 25°C; and the beverage further containing casein, where a mass ratio of whey protein to casein is 2:8 and 5:5.SELECTED DRAWING: None 【課題】乳清蛋白質の沈殿を抑制し、かつ乳清蛋白質の割合を高めた飲料を調製可能な、加熱により不溶化した乳清蛋白質の飲料中の分散を安定化させる安定化剤の提供。【解決手段】セルロースを有効成分とし、かつ、キサンタンガムの含有量が５％（ｗ／ｗ）以下である、加熱により不溶化した乳清蛋白質の飲料中の分散を安定化させる安定化剤。セルロースが結晶セルロースであり、さらにカルボキシメチルセルロースを含む、安定化剤。加熱より不溶化した乳清蛋白質と前記安定化剤とを含有する、飲料。２５℃における粘度が５〜５０ｍＰａ・ｓであることが好ましい飲料。更にカゼインを含み、乳清蛋白質とカゼインの質量比が２：８〜５：５である、飲料。【選択図】なし