PROBLEM TO BE SOLVED: To provide a coffee whitener in which an aftertaste of oil and fat and an oily feeling remaining in a mouth are improved for suppressing inhibition of a flavor of beverage or food product, when it is used for beverage such as coffee and black tea, or topping of coffee jelly, pudding, or fruit jelly.SOLUTION: A coffee whitener is an oil-in-water type emulsion containing oil and fat and water. The oil-in-water type emulsion comprises: 1-10 wt.% of a nonfat milk solid and 10-20 wt.% of oil and fat and/or oil and fat containing malonylisoflavone glucoside. The malonylisoflavone glucoside is included by 30-90 ppm in the oil-in-water type emulsion.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】コーヒーや紅茶などの飲料やコーヒーゼリー、プリン、フルーツゼリーの上掛けなどに用いた際に、飲料や食品の風味を阻害しないように、油脂の後味や口に残るオイリー感が改善されたコーヒーホワイトナーを提供すること。【解決手段】油脂及び水を含む水中油型乳化物であって、無脂乳固形分1~10重量%、油脂及び/又はマロニルイソフラボン配糖体を含有する油脂を10~20重量%含有し、水中油型乳化物中のマロニルイソフラボン配糖体を30~90ppm含有することを特徴とするコーヒーホワイトナー。【選択図】なし
