spoilage of heat - sterilized liquid food products is reduced by preparing the liquid food product , prior to sterilization , by mixing an enzymatically - modified phospholipid composition , particularly an enzymatically - modified phospholipid composition having a degree of conversion of greater than 90 %, with the liquid food product . liquid food products which may be so treated include , in particular , coffee , tea , or cocoa beverage - component solids which provide beverage products . additionally , an enzymatically hydrolyzed phospholipid composition having a degree of conversion greater than 90 % may be obtained by hydrolyzing phospholipids in an aqueous medium , wherein the amount of water is greater than one part per part phospholipids , under agitated conditions so that a degree of conversion greater than 90 % is obtained .