The invention aims at creating a stabilizer to improve the emulsion stability of the milk-containing coffee beverage at room temperature, postpone oil-ring occurrence in order to achieve stable product quality and enhance competitiveness. The stabilizer contains 19~35wt% of monoglyceride (HLB 3~5), 24~43wt% of organic acid glycerides (HLB 8~10), 9~24 wt% of sucrose fatty acid ester (HLB 10~16), and 11~32 wt% of functional gums. The emulsifiers with high, medium and low HLB values balance oil droplets and particles in the water phase of the oil phase to achieve stable effect at the same time using functional gums forms the stable micro- pore network structure, and then overall it constructs a stable emulsion system. The stabilizer may further apply to the milk-containing coffee beverage, especially with 25~30 wt% of milk contents.本發明在於改善常溫含乳咖啡飲品之乳化性狀,延緩浮油的發生,以期達到產品的品質安定,提昇產品競爭力。其抗浮油組成物中:搭配高、中、低HLB值乳化劑,取得油滴粒子在油相及水相間的平衡,達到浮油安定效果;即搭配HLB值3~5的單甘油酯19~35wt%、HLB值8~10的有機酸甘油酯24~43wt%、HLB值10~16的乳化劑9~24wt%,同時併用可架構出微孔隙安定網狀結構之機能性膠類11~32wt%,建構出一安定乳化系統。此組成物可進一步應用於含乳咖啡飲品,特別是具有25~30wt%的奶類成分之咖啡飲品中。
