STABILIZER FOR MILK BEVERAGES

To provide a stabilizer for milk beverages that prevents precipitation or coagulation in milk beverages after heat sterilization, improves its storage stability, and has little influence on its flavor, and also provide a method of stabilizing milk beverages using the stabilizer, milk beverages, and a method for producing milk beverages.SOLUTION: The present invention provides a stabilizer for milk beverages that is added as a milk protein in an amount of 0.0001 to 0.1% by mass to a milk beverage, and comprises a composition containing a milk protein having a micellar casein content of 85% by mass or more. The present invention provides a milk beverage containing a milk protein having a micellar casein content of 85% by mass or more in a concentration of 0.0001 to 0.1% by mass. The present invention provides a method for producing a milk beverage including the step of adding the stabilizer during the process of producing the milk beverage.SELECTED DRAWING: None 【課題】乳飲料における加熱殺菌後の凝集、沈殿を防ぎ、保存安定性を向上させ、かつ風味への影響が少ない、乳飲料用の安定剤の提供。また、当該安定剤を使用する乳飲料の安定化方法、乳飲料、及び乳飲料の製造方法の提供。【解決手段】乳飲料中に乳たんぱく質として０．０００１〜０．１質量％で配合される安定剤であって、ミセルカゼイン含量が８５質量％以上の乳たんぱく質を含む組成物からなる、乳飲料用の安定剤。ミセルカゼイン含量が８５質量％以上の乳たんぱく質を０．０００１〜０．１質量％の濃度で含む、乳飲料。乳飲料の製造工程中で、前記の安定剤を添加する工程を含む、乳飲料の製造方法。【選択図】なし