Abstract: A method for producing a low acid beverage in which a deterioration in quality associated with a pH decrease during heat sterilization or long-term storage in a heated condition is eliminated or minimized, and which is characterized by adding at least one of chitosan, chitosan oligosaccharide and glucosamine.

Abstract: To provide beverages with little sedimentation and low viscosity and exhibiting excellent flavor derived from fruit juice, as well as a process for their production and processed fruit juice used in the process.

Abstract: The present invention provides an economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk component as the main raw materials; comprising adding a strongly basic substance and/or basic amino acid to coffee component and conducting the heat sterilization after milk component is admixed to the coffee component; whereby coagulation at the step of admixing milk component is prevented and precipitation which tends to arise after the heat sterilization is prevented with the use of much smaller amount of emulsifier and thickening agent.