| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for reducing acetic acid smell or thiamin smell, by which the acetic acid smell or the thiamin smell can be reduced while little affecting the original tastes of foods or drinks and well keeping the taste, when used for the foods, the drinks or the like; to provide a composition having a smell-reducing effect; and to provide a smell-reduced powder composition. <P>SOLUTION: The acetic acid smell or the thiamin smell is reduced by using, as an active ingredient, a heated maltitol product or a heated xylitol obtained by heating maltitol or xylitol until to an arbitrary temperature in a range of 160 to 260°C. Accordingly, the composition having the smell-reducing effect and further the smell-reduced powder composition are obtained. <P>COPYRIGHT: (C)2009,JPO&INPIT |
