PURPOSE: To provide an emulsion stabilizer capable of improving milk beverage preservability.

CONSTITUTION: The emulsion stabilizer essentially containing (A) 6-16wt.% of a sucrose fatty acid ester, (B) 29-69wt.% of a glycerin fatty acid ester, (C) 9-21wt.% of a sorbitan fatty acid ester, (D) 8-28wt.% of a glycerin succinic fatty acid ester, and (E) 3-7wt.% of casein sodium. With this stabilizer, oil rings which will be developed after preserving a milk beverage can be prevented; even in case of developing such oil rings, they can be dispersed by a mere light shaking, thus improving milk beverage preservability.