| 摘要 |
Sweetener compositions with a high degree of sweetness having sweetness characteristics approximating more closely to the sweetness characteristics of sucrose which are obtained by blending aspartyl dipeptide ester derivatives which are sweetener components having a high degree of sweetness (for exampl e, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-.alpha.-aspartyl]-L-phenylalani ne 1-methyl ester) with at least one compound selected from among other sweeten er components having a high degree of sweetness (Aspartame, etc.), saccharides, sugar alcohols and oligosaccharides so as to strengthen the first taste of t he derivatives and weaken the after taste, thereby improving the balance of the first taste and the after taste. The above aspartyl dipeptide ester derivatives are also usable as corrigents. By using these corrigents, an effect of largely eliminating or relieving bitterness can be achieved and maintained on compositions (drinks, foods, drugs, etc.), without undesirably affecting the physical properties (in particular, viscosity of liquid compositions) or worsening the qualities (for example, browning) during storage. Thus, drinks, foods, drugs, etc. having favorable taste characteristics with relieved bitterness can be provided. |
