SWEETENER

摘要

The body taste of a sweetener (for example, aspartame, sucralose, asesulfame, etc.) is improved by blending the sweetener with an amino acid or a peptide having an effect of activating a calcium receptor such as ?-Glu-X-Gly (wherein X represents an amino acid or an amino acid derivative), ?-Glu-Val-Y (wherein Y represents an amino acid or an amino acid derivative), ?-Glu-Ala, ?-Glu-Gly, ?-Glu-Cys, ?-Glu-Met, ?-Glu-Thr, ?-Glu-Val, ?-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, D-Cys, ?-Glu-Met(O), ?-Glu-?-Glu-Val, ?-Glu-Val-NH₂, ?-Glu-Val-ol, ?-Glu-Ser, ?-Glu-Tau, ?-Glu-Cys(S-Me)(O), ?-Glu-Leu, ?-Glu-Ile, ?-Glu-t-Leu, ?-Glu-Cys(S-Me), etc.