abstract |
(57) [Summary] [Purpose] By increasing the solubility of casein calcium, which has a low solubility in water, even when heated, added with an inorganic salt, or stored for a long time, aggregates of casein calcium and A liquid food and drink composition containing casein calcium that does not cause precipitation is obtained. [Composition] A liquid food and drink composition containing 0.005 to 0.2 part by weight of an organic acid salt with respect to 1 part by weight of casein calcium. |