| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method that controls the remaining of acidity of malic acid (astringent taste of aftertaste) caused when the addition of malic acid in a beverage composition is increased. <P>SOLUTION: In the beverage composition that contains at least 200 mg of malic acid per 100 ml, the astringent taste of aftertaste that originates in malic acid is controlled by combining further a pH buffer and calcium lactate. <P>COPYRIGHT: (C)2013,JPO&INPIT |
