Kao Corporation

Kiyoshi Kataoka

Shinji Yamamoto

Hiroshi Hashimoto

Yoshikazu Ogura

Naoki Hosoya

Eiichi Hoshino

Yasushi Shioya

Yoshihiro Konishi

Shigeyuki Ono

Sayaka Domon

Ami Moritani

Provided is a concentrated coffee composition containing chlorogenic acids at a high concentration and having good taste or flavor. The concentrated coffee composition of the present invention contains the following components (A) and (B):

Concentrated coffee composition and method of producing same

The present invention provides a packaged coffee beverage subjected to heat-sterilization, wherein

Packaged coffee beverage

Provided is a packaged emulsified beverage having (A) a diglyceride having, as a fatty acid constituent thereof, 15 to 90 wt. % of an &ohgr;3-unsaturated fatty acid and (B): a lipid selected from phospholipids and lypoproteins. The packaged emulsified beverage according to the present invention maintains good taste even after sterilization and at the same time is excellent in long shelf life.

Packaged emulsified beverage

A sweetened foamable oil-in-water emulsion capable of giving a whipped cream with improved heat resistance and melting behavior in mouth, which comprises a triglyceride, a glycerol di(saturated fatty acid) ester of which saturated fatty acid moieties have from 12 to 22 carbon atoms, a protein, an emulsifier, water, and at least one member selected from the group consisting of a sugar and a sugar alcohol, and consists of, based on the total weight of the emulsion, from 3 to 50% by weight of an oily phase and from 50 to 97% by weight of an aqueous phase, in which the oily phase comprises the triglyceride and from 1 to 50% by weight, based on the total weight of the oily phase, of the glycerol di(saturated fatty acid) ester, and the aqueous phase comprises 10% by weight or more, based on the total weight of the aqueous phase, of at least one member selected from the group consisting of a sugar and a sugar alcohol.

Foamable oil-in-water emulsion

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Tokyo, Japan

Kiyoshi Kataoka