| 摘要 |
PROBLEM TO BE SOLVED: To compensate for the deterioration of sweetness resulting from the decomposition of aspartame and to retain and enhance masking effects on astringency, by mixing an astringent food with aspartame and a specific amount of a sweetener. SOLUTION: An astringent food such as green tea, tea, Japanese persimmon, chestnut, grape, ginkgo nut or wine is mixed with aspartame and an sweetener such as sucrose, stevia, sodium saccharin, sugar alcohol in an amount equal to or lower than a threshold value, to mask astringency. |
