| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a composition for stabilizing an anthocyanin, particularly a non-acylated anthocyanin, a method for stabilizing the anthocyanin by adding the composition for stabilizing it and a food and drink in which the anthocyanin is significantly stabilized by involving the composition for stabilizing it. <P>SOLUTION: A product in which the anthocyanin is stabilized can be prepared by applying, to the food and drink containing the anthocyanin, a composition containing a plant which produces an acylated anthocyanin as the composition for stabilizing the anthocyanin, particularly the non-acylated anthocyanin. <P>COPYRIGHT: (C)2007,JPO&INPIT |
