This product with the ability of emulsification, dispersing, and stable effect, can significantly improve the stability and dispersion of drinks. It can also improve the quality of flling beverages and extend the shelf life. The product with good mobility, good taste,stable performance, and good heat resistance can be easily obtained.Polyglycerol fatty acid ester that is in neutral range, its emulsifying properties is similar to Sucrose ester with high HLB value, but with the increase of acidity, aqueous solution of Sucrose ester is gonging to be agglomeration,but the Polyglycerol fatty acid ester’s emulsifying is getting better and better, even in the pH value is very low ,it also not going to happen.Polyglyceride also has good antibacterial effect, and Medium carbon chain fatty acid (C8 ~ C12) polyglyceride has a strong antibacterial effect on bacteria, mold, yeast and so on.Add in drinks that containing fat or protein, can significantly improve the stability of beverage and dispersion.It also can improve the quality of canned beverages, extend the shelf life, to create products with better taste, stable performance and good heat resistance.For example,In the canned coffee ,using Polyglycerol-8 stearate and polyglycerol-10 palmitate have a strong antibacterial effect on bacillus stearothermophilus ,bacillus coagulans and heat - resistant bacillus. .Thus, it can solve the problem that canned coffee can not tolerate high temperature sterilization and easy to deteriorate.In addition ,Polyglycerol-6 stearate has a strong bactericidal effect on bacillus subtilis, and its water solubility is good. Therefore, it is not only sterilized, but also easy to use in water-based foods (such as Soybean Milk).Moreover, Polyglycerol-3 stearate directly used for containing fat or protein drinks, such as almond milk, walnut milk, coconut milk, peanut milk and cocoa milk beverages, such as as emulsifier and stabilizer, can significantly improve the stability, prevent the precipitation phenomenon, layered, oil ring, can improve the product homogeneity and taste, prolong shelf life.