A milk beverage is provided in which floating of the milk component is inhibited and no aggregation or coagulation of particles takes place in long-time preservation of the beverage even when the rate of the roasted coffee beans is high or when the heavily roasted coffee beans are used.Used as the emulsion stabilizer is one comprising a diglycerol fatty acid ester with a monoester content of not less than 50% by weight and a sorbitan fatty acid ester. The sorbitan fatty acid ester is preferably one with HLB of not less than 4. This emulsion stabilizer is effective in particular for milk coffee in which the content of the coffee extract is 5 to 10% by weight calculated in terms of raw beans.本發明係提供一種即使烘焙咖啡豆量多時,及使用烘焙深的咖啡豆時,乳成份的上浮被抑制,且長時間保存亦不會引起凝集之咖啡飲料。使用由單酯含量為50重量%以上之二甘油脂肪酸酯及山梨糖醇酐脂肪酸酯所成的乳化安定劑作為乳化安定劑,山梨糖醇酐脂肪酸酯為HLB4以上的山梨糖醇酐脂肪酸酯較佳,特別是該乳化安定劑對於咖啡萃取液的含量以生豆換算為5~10重量%之牛奶咖啡有效果。
