| 摘要 |
PROBLEM TO BE SOLVED: To maintain the original taste of a product exhibiting a sour taste, impart long period stability and thermal stability to the product and mask the sour taste by adding sucralose to the product. SOLUTION: Sucralose is added to a product exhibiting a sour taste (e.g. beverage or food such as carbonated drink, natural juice product, powdered drink milk beverage, lactobacillus beverage, sports beverage, nutritive beverage, pickles and flavor seasoning, medicine such as vitamin preparation and oral tablet, quasi medicine such as mouth refrigerant and tooth paste). The amount of the added sucralose is suitably controlled under the consideration of the comprehensive taste balance, etc., of the product, but preferably controlled to an amount equal to or smaller than that used for exhibiting the usual sweetness. The minimum amount is preferably about 1/100 of the threshold value of the sweetness or larger. |
