| 摘要 |
A composition for rendering sour tasting foods sweet tasting, comprising miraculin glycoprotein obtained from the ripe fruit of Synsepalum dulcificum Daniell, Sapotaceae and a non-toxic alkaline material. The composition is placed in the mouth allowing the alkaline therein to neutralize excessive mouth acids and the miraculin therein to coat the tongue. Sour food ingested within 1 to 2 hours after ingesting the composition tastes sweet. The alkaline material can be employed to minimize the amount of miraculin required and reduces variation in the magnitude and duration of the sweeting effect between individual users, or it can be employed to effect effervesence when reacted with a non-toxic organic acid and water thereby causing more rapid and effective contact of the stable miraculin with the tongue. |
