Abstract: The present invention relates to a liquid food or drink containing a lipid-soluble vitamin, which comprises a pigment selected from the group consisting of riboflavin or a derivative thereof or a salt of the same, a carotenoid pigment, a cochineal extract pigment and a safflower pigment, or an emulsion, and an antioxidant; a method of stabilizing a lipid-soluble vitamin, which comprises adding the aforementioned pigment or emulsion and the antioxidant to a solution or a liquid food or drink containing a lipid-soluble vitamin; and a composition consisting of the aforementioned pigment or emulsion, and the antioxidant.

Abstract: An object of the present invention is to provide a method for producing bai tang soup with high emulsion stability and a method for improving the emulsion stability of baitang soup. In a method for producing baitang soup which comprises adding oil and fat to an aqueous phase obtained by separating an oily phase from a meat extract and mixing and emulsifying the mixture, baitang soup with improved emulsion stability can be provided by making the isoelectric point of 30 wt % or more of the proteins contained in the aqueous phase at least 1.5 lower than the pH of the baitang soup.

Abstract: A substantially pure culture of a microorganism having enzyme activities of pyrG and CCT and carrying a recombinant DNA composed of a DNA fragment containing genes encoding pryG and CCT and a vector.